Suji Halva

Suji halva or semolina halva is really good stuff. Really, really good. It is the ultimate dessert — so rich, simply looking at makes you fat; so sweet, your children will be diabetic; so good, you won’t feel bad for having seconds.
Now I know there are some people who don’t think there is any difference between butter and margarine. There is. I know it’s tempting to use whatever you have in the fridge, or whatever is cheap. When I list “butter” as an ingredient, it’s because I use butter, and hate marge. Butter gives a better flavour and texture to most foods, but I’ll admit that you could occasionally get away with marge. Not so with suji. Only butter will do.

you will need:

1/2 C butter
1 C semolina (coarse is better, but fine will do)
1/4 C condensed milk
1/2 C milk
2 t sugar
pinch of saffron
Seeds of 1 cardamom pod
1/4 C almonds (flaked, or use whole, and crush them coarsely)

Grind the cardamom seeds finely and set aside. Crush the saffron, and add the sugar. Grind to a fine powder. Add 3T or so of boiling water, and set aside.
Melt the butter in a pot and add the semolina and nuts. Stir over med-high heat for about 10 minutes, until fragrant. Add all the other ingredients, and beat until very thick and creamy. Remove from heat, and allow to stand for 10 min or so. Stir through, and serve.
It’s traditional to add raisins with the nuts etc, so do it if you want. But seriously, who wants raisins in their buttery goodness?