There is one aroma that transports me to a time of childhood glee and recklessness – the smell of semolina fried gently in ghee and cardamom. One of the simplest desserts of Pakistan is semolina halva, and my Nani (maternal granmother) rejoiced in making this dish – I share my recipe for a Pakistani laddo (a round shaped sweet) – made with pistachios, semolina, coconut and Arabic gum – this edible gum is found in most Asian food stores and my mother always adds this, it is meant to give bones strength – based on a old Lucknowi recipe that my Dadi’s (paternal granmother) family had been making for generations. I have now improvised this and added coconut, as the original recipe does not call for it. A great little treat for cold nights with a cup of hot chocolate – it seems winter isn’t ended, so we may as well enjoy a little comfort.

SEMOLINA LADOO SWEETS WITH COCONUT AND ARABIC GUM

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Makes about 10 pieces, depending on size

Ingredients:

150 – 200 g semolina

80 g desiccated coconut, keep a little aside for rolling

115 g caster sugar

1 tbsp ghee

1 tsp freshly ground cardamom

3 tbsp of chopped pistachios

1 tbsp chopped almonds

1 tbsp Arabic gum – pre-fried in ghee and puffed up (optional)

1 tbsp golden raisins

½ cup whole milk

2 – 3 tbsp ghee

Method:

1. Heat a wok style pan and add ghee on medium heat. Add all the dry fruit and let them change colour slightly. . Add puffed gum at this point if using.

2. Now add the coconut and then semolina, cook on very low heat stirring constantly and not letting the mixture burn and allow to cook evenly

3. Add sugar and keep mixing the semolina. Add milk to bind and now switch off the heat.

4. Add cardamom powder and mix well. Place in a flat dish and allow to cool for a few minutes.

5. Once slightly cool, take a small amount of the semolina and make tiny ladoos, round balls the size of golf-balls. Place on a dish and allow to cool for 1-2 hours.

6. These keep in the fridge for 1 week and outside in a covered container for 2-3 days – best eaten at room temperature.