Suji halwa (aromatic semolina pudding)

Melt the ghee in a non-stick, heavy-based medium saucepan over a low heat. Add the sultanas and stir gently, coating them in the ghee until they puff up slightly. Bash the cardamom pods to release the seeds and add them whole to the pan (pods and seeds). Add the semolina and stir well. The grains will soak up the ghee and look a bit like wet sand. Continue stirring over a low heat until the semolina is slightly toasted, a golden colour and releases an almost nutty aroma – about 4-5 minutes.

Add the sugar, stir well, then turn down the heat to the lowest setting. Add the milk, stirring continuously with a wooden spoon, almost beating the semolina until it forms a smooth, porridge-like texture. Keep stirring while the semolina cooks for a further 5-7 minutes. The grains will swell as they absorb the milk. Add 100ml water slowly and stir well. Cover the pan with a lid and allow to cook for another 3-5 minutes over a very low heat, stirring occasionally to ensure the halwa doesn’t stick.

At this stage the halwa is cooked, and should have a pudding-like, almost set consistency. Serve warm from the pan in small bowls, scattering the toasted almonds and coconut on top.