About this recipe:Nesesta halwa is a common sweet item made in almost all Muslim homes during Shab-e-barat or Eid. Many people make it in different ways, so it is quite difficult to have one perfect recipe for the halwa. However, this recipe of mine has given me consistently good results, so I hope it will work with you as well. Enjoy with loochis or paratha.
2 cups of semolina, soaked in 4 cups of water, overnight in a fridge
1 cup of soybean oil
2 tablespoons of ghee
2 cinnamon sticks
1 cup of sugar
2-3 drops of vanilla essence
2 tablespoons of raisins and nuts ( pistachios or cashews or both)
Mix and squeeze the semolina grains well so that the extract comes out and collects in the bowl. Separate the semolina grains out.
Set aside the white colored semolina extract with the water in which the semolina was soaked overnight.
Filter the extract water slowly through a fine muslin sieve or through a cotton cloth tied on a pot. Repeat this a few times and remove any semolina grains collected in the sieve.
Heat a non-stick frying pan with soybean oil and ghee. Fry the cardamoms and cinnamon sticks just slightly.
Add the semolina extract water and mix in sugar and vanilla extract. Stir continuously and mix in a few drops of green food color or any color. Stirring constantly for 15-20 minutes until the mixture thickens and the oil simmers on top.
Grease a serving dish with butter or ghee. Pour the halwa.
Pick out the cardamoms and cinnamon sticks.
Sprinkle the raisins and nuts.
Allow to cool down, and cut in diamond shaped barfis.