If you are an Indian my bet is that you have had some version of this Halwa cooked by your mother’s and grandmothers when you were small. This Halwa is rich in Iron and a very good source of energy for kids and elders alike.
The best way to cook this dessert is to keep in roasted Semolina handy. That is if you like the dish and want to keep making it in winter months the best way would be to store some dry roasted Semolina in an air tight container.
Ingredients for the Halwa!
Roast the Semolina in a non-stick kadai or deep pan for 15 to 20 minutes on medium heat till it turns golden brown. Reduce the heat and add in ghee. Roast for a minute or two. Add in sugar and immediately add in water. Keep a bit away from the stove as the mix will bubble. Increase the heat to medium and keep a lookout the Halwa will start to come together. Take it off the flame when you think it’s holding its shape as you stir it around. Don’t overcook it otherwise it will become dry. If you want to serve like I did just grease a bowl with ghee and fill it up with hot Halwa. Then take a plate and keep it on top of the bowl and slowly invert the plate. Now the bowl will be on top. Tap it a few times and gently lift it up. I decorated it with fresh rose petals from my garden, some Kishmish and saffron on top. On the bottom I used Chironji that’s easily available in any supermarket. Serve it hot!