Anglo-Indian Rulang Sweet (Semolina Halwa Fudge)
A heritage Anglo-Indian tea-time and Christmas delicacy made with golden-roasted rulang (semolina), fresh coconut, fragrant rose water, and slivered cashews.
Ingredients
8 items · scaled for 10 servings
Method & Preparation
6 steps to perfection
- 1
In a pan, heat 1 tbsp ghee and fry cashews and raisins until plump and golden. Set aside.
- 2
In the same pan, roast rulang (semolina) in 2 tbsp ghee over gentle heat until fragrant and pale cream. Do not brown.
- 3
In a separate saucepan, boil water and sugar together with cardamom powder until fully dissolved.
- 4
Gradually pour the hot sugar syrup into the roasted rulang while stirring continuously to prevent lumps.
- 5
Add grated coconut and remaining ghee. Cook on low flame until the halwa leaves the edges of the pan.
- 6
Sprinkle rose water and fold in fried nuts. Pour into a greased dish and cut into squares when warm.
Have a family heirloom version or your own recipe to share?
Preserve the culinary heritage of our community. Share your authentic family preparations, secret ingredients, and kitchen lore with the Recipe Vault.
Recipe Discussion (0)
Cooked this or have a question?
Log in or create a free account to comment, like, and share recipes.