Sooji Halwa

Ingredients

• 1 cup fine semolina (suji) (200 grams)
• 1/2 cup ghee or clarified butter (120 milliliters)
• 1/2 cup granulated sugar (100 grams)
• 2 cups whole milk (480 milliliters)
• 1/4 teaspoon saffron threads (1 gram)
• 1/4 cup hot water or milk (60 milliliters)
• 1/4 teaspoon cardamom powder (1 gram)
• 1/4 cup roasted cashews, halved (40 grams)
• 1/4 cup golden raisins (40 grams)
• 2 tablespoons unsalted pistachios, chopped (20 grams)
• 1 tablespoon ghee for roasting nuts (15 milliliters)
• Salt to taste, pinch (1-2 pinches)

Instructions

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. 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. 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. 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. Slowly add the 2 cups of milk while stirring continuously to ensure no lumps form and the mixture remains smooth and homogeneous.
6. Add the sugar and salt, stirring well to combine. Continue stirring for 3-4 minutes as the mixture thickens and becomes creamy.
7. Pour in the saffron-infused water and cardamom powder, stirring to distribute the color and flavor evenly throughout the halwa.
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. Transfer to a serving bowl or individual dessert cups and immediately garnish with the roasted cashews, raisins, and chopped pistachios.