Sooji Halwa

🔥 Prep

• Measure out 150 g semolina and set aside in a bowl.
• Measure out 120 g sugar.
• Measure out 4 tbsp ghee.
• Combine 200 ml milk and 200 ml water in a measuring jug.
• Roughly chop the 10 cashew nuts (if desired) and set aside.
• Measure out 0.5 tsp cardamom powder.

🔥 Cook

• 1. Heat the 4 tbsp ghee in a heavy‑bottomed pan over medium heat until fully melted.
• 2. Add the chopped cashew nuts and fry for 1 minute until they turn lightly golden.
• 3. Add the 150 g semolina and roast on medium‑low heat, stirring continuously for 5‑7 minutes until it becomes aromatic and takes on a light golden colour.
• 4. While the semolina roasts, bring the milk‑water mixture to a gentle simmer over medium heat.
• 5. Carefully pour the hot milk‑water mixture into the roasted semolina, stirring continuously to prevent lumps from forming.
• 6. Add the 120 g sugar and continue cooking on medium heat, stirring for 4‑5 minutes until the mixture thickens and starts to leave the sides of the pan.
• 7. Stir in the 0.5 tsp cardamom powder and cook for 30 seconds until the fragrance is pronounced.
• 8. Remove the pan from the heat and let the halwa rest, covered, for 2 minutes to allow the flavours to meld.

🔥 Serve

• Transfer the Sooji Halwa to a warm serving bowl and garnish with a few reserved cashew nuts.
• Serve hot, accompanied by freshly fried poori.
• Optionally drizzle a teaspoon of melted ghee over the top for added richness.