Halwa is a famous dessert that is prepared all over the world with various ingredients and in countless forms. This 20-minute recipe is prepared with semolina in the Pakistani and North Indian style.
Place the semolina mixture back over medium heat. Stir this sugar syrup carefully into the browned semolina. Continue to stir for a couple of minutes, until the mixture thickens, loses most of its moisture and the butter starts to separate from the semolina.
* The water will determine the texture. If you want it to be more crisp and grainy, use 2 cups of water. 3 cups will yield a softer and thicker halwa. ** You can also add various nuts, raisins, or any other garnishing. Some people add this within the halwa while cooking it (I prefer to keep the halwa center-stage though).