Semolina Fudge

Step 1

Heat a heavy pan over medium heat and add 1 cup semolina. Dry roast, stirring constantly, until it smells nutty and turns light golden, about 5-7 minutes.

Step 2

Add 1/2 cup ghee to the roasted semolina. Stir and cook for another 3-4 minutes until the semolina is well coated and slightly darker.

Step 3

In a separate saucepan, combine 3/4 cup sugar and 3/4 cup water. Bring to a boil, stirring until sugar dissolves, then simmer for 2-3 minutes to make a light syrup.

Step 4

Carefully pour the hot sugar syrup into the semolina mixture. Stir continuously over low heat until the mixture thickens and pulls away from the sides, about 5-7 minutes.

Step 5

Remove from heat and stir in 1/2 teaspoon cardamom powder and 2 tablespoons of the chopped pistachios. Mix well.

Step 6

Pour the mixture into a greased 8x8 inch pan and spread evenly. Sprinkle the remaining 2 tablespoons pistachios on top, pressing gently.

Step 7

Let cool completely for about 30 minutes, then cut into squares and serve.