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Ramadan

Yes finally the holy month of ramadan is well on the way. It is winter in Mauritius, thus shorter days and the time passing quickly. It is getting colder and colder as the days are going by. For the first time the temperature has dropped this much and on some days it is very windy and it becomes unbearable.
Alhamdoulillah  it was a very quick ramadan , with the winter days being shorter and thus passing by quickly . I started writing this post in ramadan but unfortunately I could not finish it for some reasons or the other . So here I am continuing with it as I do not have the heart of  deleting these very little lines as every  words or phrase are written with very much efforts . And the time I spend writing these, counts.  Well as you all know time is precious to every one . You probably know the saying " time melts like ice" . You won't get it back. Well my intention was to posts some iftari snacks recipes I made in the holy month of ramadan and look, now I have decided to post a lovely sooji halwa . I have been making this dessert many many times lately , on days when we wanted something sweet, or at tea time , or for bringing to share  at family reunions, or when there are guests at home . It is something very special  as with the ingredients I use or the unusual colouring and even the texture is different from the usual sooji halwa we are used to make. I heartily recommend you to try it as you will surely  love it as I do.

INGREDIENTS:

1 cup semolina
1/2 cup butter
1 cup dessert cream
2 cinnamon sticks
1 cup evaporated milk
1/2 cup condensed milk
2 cups cold water
1/2 cup sugar
green colouring
1/2 tsp ground cardamom
sliced tinted almonds in green and red
1 tsp vanilla essence

METHOD:

Heat a pan, add the semolina with the cinnamon sticks. Roast the semolina on medium heat until light brown. Add butter and continue stirring a few minutes. Add the cream, condensed milk, evaporated milk,  water and colouring. Lower the heat and stir. Keep stirring until it starts leaving the sides of the pan. Add sugar, cardamom powder and vanilla essence. Add more sugar if needed, keep stirring and if it is not well cooked more water can be added. Keep stirring for a little while , then add 1 tbsp of butter to have a glaze. turn off heat.Place in service dishes garnish with tinted almonds and cream. Serve warm or cold.

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