SOOJI RECIPES

Steps:

• Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
• Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

Steps:

• Put the ghee in a medium nonstick frying pan and set over medium-low heat. When hot, add the almonds and pistachios, and stir just until the almonds turn golden. Using a slotted spoon, quickly transfer the nuts to a plate.
• Put the sooji into the ghee remaining in the pan and fry over low heat for 6–7 minutes, stirring now and then, until it is golden. Add the sugar and mix well. Add 1½ cups water, the ground cardamom, and the reserved nuts, and bring to a simmer over medium-low heat. Stir and cook over very low heat for 2–3 minutes, then turn off the heat and stir for another minute. Serve hot.
• If you prefer, you could put the halva into a 7x7-inch cake pan or similarly shaped dish. Press down lightly and flatten the surface, then cut into 1½-inch squares. When it has cooled to room temperature, place plastic wrap directly on the surface of the cake to stop a skin forming. Serve immediately or later, as you would any cake.