Sooji Halwa

Instructions

1. 1

   Soak the saffron threads in 1/4 cup hot water or warm milk for 5 minutes until the color blooms and the liquid turns golden.

2. 2

   Heat 1 tablespoon of ghee in a small pan and roast the cashews and raisins over medium heat for 2-3 minutes until the nuts turn light golden and fragrant, then set aside.

3. 3

   In a heavy-bottomed pan or kadai, heat the remaining 1/2 cup ghee over medium heat for about 1 minute until it is warm and shimmering.

4. 4

   Add the semolina to the ghee in a steady stream while stirring constantly to prevent lumps from forming. Continue roasting the semolina for 8-10 minutes, stirring frequently, until it becomes light golden in color and releases a nutty aroma.

5. 5

   Slowly add the 2 cups of milk while stirring continuously to ensure no lumps form and the mixture remains smooth and homogeneous.

6. 6

   Add the sugar and salt, stirring well to combine. Continue stirring for 3-4 minutes as the mixture thickens and becomes creamy.

7. 7

   Pour in the saffron-infused water and cardamom powder, stirring to distribute the color and flavor evenly throughout the halwa.

8. 8

   Remove from heat when the halwa reaches a pudding-like consistency and starts pulling away from the sides of the pan, which should take about 2-3 minutes total.

9. 9

   Transfer to a serving bowl or individual dessert cups and immediately garnish with the roasted cashews, raisins, and chopped pistachios.