I remember that many mornings at my badi mummy’s (grand mother) house opened with a warm bowl of sooji halua, * a *ghee") laden dessert made with toasted semolina and milk, speckled with grains of woody black cardamom. In fact,it would be exaggerating to sat that the strong,nutty aroma of toasting sooji filling the air of the house sometimes managed to pull me out of the bed early,especially on the lazy weekend mornings. With half closed eyes, I headed straight to the verandah where we usually ate breakfast . Sometimes, there were cups of chai and warm bowls of halua already waiting to be eaten, many times, the eating had to wait a bit longer, for it took a extra while to roll and deep fry pooris") to go along. Yes * halua – poori* is exactly what I am talking about here, an immensely carbohydrate loaded meal but at the same time so comforting. It was not often that we got a second or third serving of the gluttony,for those were not the days when you could eat as much as you you wished to.The variety of foods at our mealtimes were many, but the portion size of each dish was rationed. An amazingly beautiful thing in the house that I grew up in, a tradition that instilled in us the virtue of sharing and caring for other members of the family present at the meal table.That being said, in those times, childhood could absorb so much sugar, oil and calories. Much unlike now when a bowl of halua will push me a step closer to long naps during mid day, I remember playing around the aangan (back yard) for hours.
- 10 tablespoon raw sugar crystals
- 6 tablespoon water
- 1/4 teaspoon green cardamom powder (from 2-3 pods)