I’m having a terrible weekend and in all the fuss, I forgot to buy bread and sandwiches yesterday. Moreover, I’ve hurt my knees, so unable to walk much or to ride my scooter. I worked till 4 am, woke up late and woke up HUNGRY! I hated myself for some minutes before I got the Eureka DING! I jumped off bed, freshen up, bun up my hair with a pencil and started to remove the below ingredients while listening to Tumhari adaon pe mein vari vari ^_^ What made me vari vari: Halwa Greo!
4 cups greo (semolina/groat powder)
2 cups liquid milk
1 ½ cups sugar (add more at the end after tasting)
¾ cup butter ghee
½ teaspoon saffron (jafran)
Sliced badam (almonds)
¼ cup dried raisins
3 cinnamon sticks
2 pinches food colouring
How-To with images
Heat the butter ghee in a thick cookware on medium fire. Add the cinnamon, cardamom, badam and raisins. Let the ingredients go gold while stirring.
Add milk, colouring, sugar and saffron to the spices and let boil for 5-8 minutes or until it’s very hot.
Slowly, pour the greo while stirring continuously so that it does not form lumps. Stop stirring when all the milk has been absorbed.
Turn fire off and cover tightly to allow the greo to cook with the steam. After 5 minutes, uncover, take a spoon and break the greo lumps. Test if the greo is cooked or still powder-ish. If this is the case, add some more butter ghee, cover and let cook for some more minutes on low fire.
When done, slice some cherry and add to the halwa. The halwa can be eaten both warm and cold. But I prefer warm halwa because then the melted butter ghee makes it taste softer in mouth.
Less than 30 minutes later: Halwa ki adaon pe mein vari vari
• If you are not using already-sliced badam, like me, boil the badam in water so that it becomes easy to peel the skin off then slice!
• Use a wooden spoon or one which won’t heat up else it will burn… Yeah, I’m saying it from experience.
• The halwa can be kept in air-tight containers in fridge for two weeks or more. Heat up and eat whenever you feel like!