Raspberry Halwa with Rabdi

Raspberry Halwa with Rabdi

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Ingredients (2 servings):

Halwa:

• 1/4 cup raspberry compote
• 1/4 cup full-fat coconut milk (or milk of choice, recommend using full fat coconut milk as this recipe doesn't use much oil and the coconut milk gives it the much needed indulgence)
• 1/4 cup unsweetened almond milk or milk of choice (almond milk goes very well with blueberries!)
• 2 tbsp coconut oil
• 1/4 cup semolina (rava)
• 2 tbsp slivered almonds or other chopped nuts of choice
• About 6 strands of saffron, lightly toasted and then ground (optional as the rabdi has saffron flavour)
• 1/2 tsp cardamom powder, optional
• 1/4 tsp cinnamon powder,
• 1/2 tsp rose water
• 2 tbsp freeze dried raspberry powder
• Optional: More sugar or sweetener to taste

Rabdi:

• 1/2 cup soy milk
• 2-3 tbsp dark maple syrup (this gives the rabdi a caramelised taste without having to slow cook it for long, sub condensed milk)
• 8-10 strands of saffron (soaked in 1 tbsp ice-cold water or 1 ice cube)
• 1/8 tsp cardamom powder
• 2-3 tbsp chopped nuts of choice

Directions (Halwa):

1. Start by soaking the saffron strands in a small bowl with ice-cold water to allow the color and flavor to infuse.

2. Heat the coconut oil in a heavy-bottomed pan over medium heat. Add the slivered almonds and roast them until they are golden and fragrant.

3. Add the semolina to the almonds and continue to roast, stirring constantly to prevent burning, until the semolina turns a light golden color.

4. Gradually pour in the (warm) coconut milk, almond milk and blueberry compote (and any additional sweetener, if using) mixture while continuously stirring to avoid any lumps from forming.

5. Stir in cardamom powder, and cinnamon powder, mix well.

6. Lower the heat and cook the mixture, stirring continuously, until it thickens and starts to pull away from the sides of the pan (like a dough).

7. Now, add the saffron along with the soaking water (if using) and the rose water. Stir well

8. Cook for an additional 2-3 minutes, then remove from heat. Now, add the freeze dried raspberry and mix well. This is what gives the Halwa a bright pink colour.

9. Mould into desired shape (here I froze the halwa in a heart shaped mould for around 2 hours, removed it from the mould and microwaved for a minute to defrost). Serve the halwa warm, top with garnishes of choice.

Directions (Rabdi):

1. Combine soy milk, maple syrup, and saffron in a pot. Simmer for 12-15 minutes on medium heat until the milk reduces to two-thirds, stirring often.

2. Add cardamom and nuts. Continue to cook for another 2-3 minutes until the rabdi is creamy and thickened.

Serve the sheera warm or at room temperature, topped with the creamy saffron rabdi, and enjoy!