By Swapnadeep Mukherjee, Executive Chef
1 cup semolina (rava/suji)
3 tbsp clarified butter (ghee)
1/2 cup desiccated coconut
2 cups milk
1/4 cup fresh mozzarella cheese
Sugar (as per taste)
1 cup pureed blueberries
8 cashew nuts, chopped
1/2 tsp cardamom powder
Heat 3 tablespoons of clarified butter (ghee) in a pan.
Add 1 cup of semolina to the pan and roast it on low heat until it turns golden brown.
Now, add 1/2 cup of desiccated coconut to the pan and sauté for 2 minutes.
Pour in 2 cups of milk and 1 cup of pureed blueberries. Allow the mixture to cook for 5 minutes.
Stir in 1/4 cup of crushed fresh mozzarella cheese and mix it well. Continue cooking for an additional 4 minutes.
Add sugar as per your taste preferences and also add 1/2 teaspoon of cardamom powder. Stir the mixture continuously to prevent any lumps from forming. Cook for about 3-4 minutes or until the milk starts to evaporate.
Remove the pan from the heat.
Garnish the halwa with chopped cashew nuts and a sprinkle of desiccated coconut.
*Feel free to adjust the sugar quantity according to your sweetness preference.