Sooji Ka Halwa

Preparation

Roast the sooji until fragrant: the most important step! If you don’t roast the sooji properly, the halwa will have raw taste.

1-To a pan, add sugar, water and milk. Stir and let it heat up on medium heat. You don’t want to boil it but mixture should be heated through and sugar should be dissolved.

2- While the milk-water heats up, put a pan on medium heat and add ghee to it. Let the ghee melt.

3- Then add sooji to the pan and stir.

4- Add in the broken cashews and stir.

5-Stir constantly to avoid forming lumps: to make sure your halwa is smooth, stir continuously as you add the liquids.

If you don’t do that, it will form lumps and won’t have the creamy texture.

Stirring continuously, roast the sooji on low-medium heat

6- Add cardamom powder and continue to stir.

7- Stir for around 8 to 9 minutes on low-medium heat. As soon as sooji is fragrant and beginning to change color, that it the time to add the liquid.

8- Add the heated milk-water-sugar-mixture into the pan. It will bubble a lot as you add the liquids into the pan.

9- Whisk the sooji continuously as you add the liquids.

10- Add the liquids in 2-3 parts, whisking continuously with one hand.

11- Keep stirring, sooji will begin to absorb the liquid and thicken up.

12- Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan. Garnish with nuts and serve.