Suji Badam Halwa / Semolina almonds pudding / Rava badam kesari is one of the most popular dessert in Indian homes. It is often made for any celebration function or festivals. In this recipe i used suji and badam in the sme proportion. Badam adds a lovely nutty flavour. You can use water or milk as per your preference. But milk adds more richness and creamy flavour to the dessert. I reduced ghee quantity slightly. If you prefer to have more ghee then you can add extra 1-2 tbsp. Soaking badam in hot water for 10 minutes helps in peeling the skin quickly
Semolina (Rawa) 1/4 cup
Almonds (Badam) 1 /4 cup
Sugar 1 /2 cup
Milk 1 cup
Ghee 3 tbsp
Cardamom powder 1/2 tsp
Saffron strands 10 nos.
Chopped almonds 2 tbsp
Preparation time 10 min
Cooking time 15 min
Makes 1 1/4 cups
Soak badam( almonds) in hot water for 10 minutes.Peel skin and dry grind coarsely. Now badam powder is ready.
In a pan, roast suji(rawa) in ghee for 3-4 minutes in low medium flame to get nice fragrance.
Add badam powder and roast for 1 minute.
Add hot milk and stir continuously till it thickens
Add sugar. Let it dissolve. Then add saffron milk ( saffron strands dissolved in 2 tbsp milk).Stir continuously for 3-4 minutes to avoid lumps.
Add cardamom powder and chopped badam. Mix well. Now soft creamy textured and badam flavoured and super delicious Suji Badam Halwa is ready.