Suji Halwa

• •1 cup Fine Semolina (Suji)
• •0.5 cup Ghee (clarified butter)
• •0.8 cup Sugar (or adjust according to taste)
• •3 cups Water
• •1 tbsp Green Cardamom Powder
• •2 tbsp Cashews (roughly chopped)
• •1 tbsp Raisins
• •1 tbsp Almonds (slivered, for garnish)

Instructions

1. 1

   Place a kadai or pan on medium heat.

2. 2

   Add 2 tablespoons of ghee, then add the semolina (suji). Roast it on medium heat until it turns light golden and fragrant.

3. 3

   Remove the roasted suji and keep it aside. In the same pan, add 3 to 4 cups of water. If you prefer, you can use milk, but this halwa is most commonly and traditionally made with water.

4. 4

   Let the water come to a boil on medium flame.

5. 5

   Once the water starts boiling, reduce the heat and slowly add the roasted suji while stirring continuously.

6. 6

   As the suji begins to absorb the water and thicken, add sugar according to taste.

7. 7

   Cook the halwa carefully while stirring, as it may bubble and splash while the sugar melts.

8. 8

   Once the halwa starts thickening and begins to leave the sides of the pan, add cardamom powder, dry fruits, and the remaining ghee.

9. 9

   Cook for another 3 to 4 minutes until the halwa becomes soft, rich, and well combined.

10. 10

    Cover the halwa for 5 to 6 minutes, then serve warm in bowls.

Chef's Tips

• 💡Roast the suji well for the best flavor and aroma.
• 💡Water gives a more traditional homemade taste, while milk makes it richer.
• 💡Add sugar only after the suji has absorbed some water.
• 💡A little extra ghee at the end makes the halwa more flavorful and soft.