Thats all I can say to describe this dessert. Halwa is very popular in India, Kashmir, and nearby countries. The recipes vary a little bit. In this recipe by Fauzia, an egg is added towards the end, apart from the other ingredients.
Semolina (Suji) 2 cups,
Sugar 2 cups,
water 4 cups,
Oil/ghee 2 cups,
spices: cinnamon stick, cardamoms, saffron
for garnishing: nuts and raisins.
First mix the cinnamon stick, cardamoms and sugar in the water, and keep it for boiling. At the same time, heat the oil in a heavy base pan, preferably non-stick. Then add the semolina slowly with your hand, while stirring it constantly. After mixing it well, keep roasting it on medium high heat. Stir constantly.
During this time, take a look at the syrup, if you get the cinnamony smell of the syrup, add the saffron to it.
When you get the roasted smell of the semolina, its ready. Add the nuts and raisins. Mix, add the sugar syrup to the roasted semolina, slowly, it will form big bubbles. Stir fast, when it starts to thicken, whisk an egg and add it quickly to the mix. Stir again. When oil seperates out, the halwa is ready to eat.
Best eaten hot. You can eat this alone, or also with parathas (Indian bread) for breakfast or snack.
I like it hot and cold. I like it anyway. It is sooooo good!