Tellytubbie Halwa

They were making this in Tinky-Winky’s stomach the over day. It’s desparately easy – think of it as the Asian equivalent of Rice Crispie cakes. Extensive googling suggests it’s known as suji halwa.

First take a heavy-bottomed saucepan. Melt some butter or ghee in it. How much? Depends on how much semolina. I’d say about half the amount by volume of fat to semolina – possibly less. Some recipes suggest an equal amount, but that’s excessive.

Whatever – into your melted butter/ ghee, add the semolina and stir around. Fry up until it goes all tasty and smells of…er…semolina. The oil should separate out a bit.

Meanwhile in advance (?), make some sugar syrup. i.e. bung a bunch of sugar in a separate pan and add just enough water to get it to dissolve. Heat up a little.

Next, pour the syrup into the semolina. You’ll need to get a grown-up to help you with this part because the hot syrup may bubble violently. Actually – it’s probably a good idea to let both the syrup and the semolina cool a little. Add enough syrup to make the semolina hold together as a dough.

Let the mixture cool until you’re able to handle it. Then roll lumps of it into testicle-sized nuggets. ‘Laa-Laa’s balls, Laa-Laa’s balls, Dipsy’s favourite things of all!’ Why testicle-sized, rather than the more conventional walnut sized? Well…how many young children know what a walnut looks like?

Place each ball in one of those paper cases you use for making Rice Crispie cakes. You can decorate them by pressing almonds, cherries, walnuts, dates, etc. into the top. Allow to cool fully and eat.

Options: You can flavour them in various ways by adding:
Ground almonds; chopped pistachios; toasted and processed sesame seeds; raisins; dates. To the syrup, you can add saffron, cardamom, rose or orange flower water.

Further recipes for halwa and many other excellent Indian foods may be found on the wonderful Mamta’s Kitchen site.


Cats have nine lives...which makes them particularly useful for animal experimentation.