Indian Halwa with a Blueberry Twist

Serves 2
Time 30 minutes


2 tbsp ghee

4 cardamom pods, sliced, seeds removed and pounded + 4 whole cardamoms 

4 whole cloves

1 cup coarse semolina

1 tbsp golden malt flavoured syrup sweetened with monk fruit

170g fresh blueberries

½ cup roasted almonds, chopped

Ice cream, to serve


Warm ghee in a pot so it is melted.

Throw the cloves and whole cardamom into the pot and toss until fragrant.

**Spices can spit in the ghee – beware! Add the coarse semolina to the pot and toss around on medium-high heat so it gets a golden hue – this will take 7 minutes, keep stirring the whole time.

Take the pot off the heat entirely, throw all blueberries in and allow it to cool for 5-6 minutes for safety THEN add boiling water – about 1-1.5L of the boiling water – it will spit, cover with lid.

Once you have added the water throw in almonds and syrup and stir through.

Ensure the water is on hand in case you need more, and it is thickening.

Stir through and allow to thicken for 1-2 minutes then remove from heat.

Place crushed cardamom pods on top (for a serious bang!!) and serve with a dollop of ice cream.