A classic indian dessert made with semolina, ghee, and sugar.
Elements:
1 cup suji (semolina/rava)
¾ to 1 cup sugar (modify to flavor)
2½ cups water
¼ cup ghee (clarified butter)
2–three tbsp chopped nuts (cashews, almonds)
1–2 tbsp raisins (non-obligatory)
Four–5 inexperienced cardamom pods (or ½ tsp cardamom powder)
Some strands of saffron (non-obligatory)
Commands:
Warmness the ghee:
In a heavy-bottomed pan, heat the ghee on medium flame. Upload chopped nuts and fry until golden. Add raisins and fry for some seconds until they blow his own trumpet. Eliminate and set apart.
Roast the suji:
Within the same ghee, upload the suji and roast on medium-low heat. Stir continuously until it turns golden and offers off a nutty aroma. This may take about 7–10 minutes. Be cautious now not to burn it.
Boil the water:
While roasting suji, in a separate pot, deliver water to a boil. Upload sugar and stir till fully dissolved. You can also upload crushed cardamom and saffron here if the use of.
Add the water aggregate to suji:
Cautiously pour the hot sugar-water combination into the roasted suji at the same time as stirring constantly to keep away from lumps. The mixture will bubble, so be cautious.
Cook dinner till completed:
Stir constantly as the halwa thickens. Prepare dinner until it leaves the perimeters of the pan and reaches your preferred consistency.
Garnish & serve:
Add the fried nuts and raisins. Blend well and serve heat.
Revel in your comforting bowl of suji halwa, ideal for festive days or as a brief sweet deal with!
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