← Back to Desi Buffalo Ghee

“Buffalo ghee has a richness that cow ghee does not — heavier, deeper, more intensely dairy. For halwa, it is actually the traditional choice in many Tamil households because it holds the semolina together and gives a colour that cow ghee cannot.”

Ingredients

Fine semolina (sooji/rava)	1 cup
Sugar	1 cup
Water	2½ cups
Sree Kumaran Desi Buffalo Ghee	½ cup
Saffron soaked in 2 tbsp warm milk	a pinch
Cardamom powder	½ tsp
Cashews	15

Method

1. Heat half the buffalo ghee in a heavy kadai. Fry cashews until golden. Remove and set aside. In the same ghee, add the semolina and roast on medium heat, stirring continuously, until it turns golden and smells nutty — about 8 minutes.
2. Meanwhile, bring water and sugar to a boil in a separate saucepan, stirring until sugar dissolves. Add saffron milk.
3. Pour the hot sugar water carefully into the roasted semolina while stirring constantly. The mixture will sputter — keep stirring vigorously to prevent lumps.
4. Cook on medium-low, stirring, until the halwa thickens and leaves the sides of the pan. Add the remaining ghee in two batches, stirring after each addition.
5. Add cardamom powder, top with fried cashews, and serve hot. The halwa will be a deep golden-amber from the buffalo ghee and saffron combination.