Halwa
Warm, ghee-rich halwas from sooji to gajar.
Halwa is roasted, then simmered. Semolina (sooji), carrots, lentils or wheat flour are cooked slowly in ghee until they smell nutty, then loosened with milk or water and sugar and stirred until thick and glossy. It is served warm, usually the day it is made. Outside India, bagged grated carrots, fine semolina and evaporated milk all cut down the long stirring.
