SOOJI   HALWA

WHISKAFFAIR'S

STEP 1

Heat ghee in a heavy-bottom pan over medium heat.

STEP 2

When the ghee is hot, add semolina and fry till it turns light golden brown (10-12 minutes). Stir frequently to avoid the semolina from burning at the bottom of the pan.

STEP 3

Add cashew nuts, almonds, and raisins. Note – Add the nuts and dried fruits only when the semolina is half roasted. If you add them earlier, they will burn by the time semolina is fully roasted.

STEP 4

Fry until semolina turns nicely golden brown in color (10-12 minutes), stirring frequently.

STEP 5

Add water (or milk) and cook until all the water is absorbed and the semolina has softened (3-4 minutes). Stir continuously while cooking.

STEP 6

Add sugar and cook for 2-3 minutes until the sugar is melted and the ghee starts to ooze out from the sides of the pan (3-4 minutes). Stir frequently.

STEP 7

Add cardamom powder and mix well.

STEP 8

Remove the pan from the heat. At this stage, halwa will be of dropping porridge-like consistency but within 5-10 minutes, it will become firm and grainy in texture.

STEP 9

Transfer the halwa to a serving bowl and garnish with slivered dry nuts and dried rose petals. Serve hot or at room temperature.

SOOJI HALWA IS READY!

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