September 23, 2007
All of which brings me to a major milestone. Quickindiancooking is one today.
12 months ago, I decided my job, married life, social and family commitments weren’t good enough. What I needed was a passionate mission that could tip me right over the edge.
And quickindiancooking.com was born. Part diary, part mission to get people cooking Indian food, it came with a solemn promise: I would rather eat my shoe than cook a samosa from scratch.
Without getting sentimental (so not me, darlings) I want to say thank you for reading this, trying my recipes and leaving (mostly) lovely comments. You make it worth every minute!
Finally, because this is a special occasion, I am going to ditch the weight obsessing and cook Halwa, a ghee-laced semolina desert that is served up on special occasions like pujas, religious functions, and weddings back home.
150 gm coarse semolina
1 tbsp raisins
2 cardamoms, crushed
200 ml whole milk
2 tbsp ghee
4 tbsp white sugar
In a small pot, heat the ghee over a high flame. When it is very hot, stir in the sugar and wait a few seconds for it to caramelise.
Now add the semolina and stir vigorously to brown it evenly. As it changes from pale cream to a warm toffee colour in about five minutes, mix in the raisins and crushed cardamom.
Immediately after, stir the milk into the semolina evenly. It will develop a soft, spongy texture.
Take it off the heat and leave to cool. Spoon into little bowls, sit back and enjoy.