Sunday, November 8, 2015

Brown Rice Halwa

Sooji Halwa is an Indian dessert made with semolina, a course wheat flour that's frequently used in pasta, cereal, and couscous. This version is made instead with brown rice flour, which is readily available in most American grocery stores. The result is a sweet, nutty dessert (or eat it at breakfast if you have a sweet tooth). There really isn't a good parallel to American food, the best way to describe this dish in American terms is dessert cream of wheat.

1/2 cup brown rice flour (or kamut flour, semolina flour, cream of wheat, or other coarse grain flour)
1-2 tablespoons earth balance butter
1/3 cup warm water
3-4 tablespoons cane sugar
1/8 teaspoon cardamom powder or saffron strands
1/4 cup cashew pieces
1/4 cup golden raisins (or dried cranberries)

In a pan, add the earth balance and heat on low-medium heat. Once it's melted, add in the brown rice flour. Mix well, and roast for 8-9 minutes. Stir occasionally. At about 6 minutes, it should start to become fragrant and the color will change.

Add in the cashews and cranberries and roast for another minute. Add in the sugar and cardamom powder and/or crushed saffron strands. Give it a quick mix.

Add in hot water and mix to combine. Cover the pan and cook for 2 minutes on very low heat.

Add another 1/4 cup water, if you'd like it a bit thinner. Water quantity depends on the grain used too. Uncover, mix again, take off heat, cover and let sit for another 2 minutes before serving. Top with chopped roasted or raw cashews, pistachios.

Adapted From

makes 2 servings
calories  |  g fat  |  g carbs  |  g protein