Easy Suji Halwa

Steps

1. 1.

   Heat The Syrup First

   Put water, sugar, and saffron in a saucepan and bring to a simmer until the sugar dissolves. Keep it hot on the lowest flame. Cold liquid makes lumpy halwa, so this has to be hot when it goes in.

2. 2.

   Fry The Nuts

   Melt the ghee in a heavy kadai on low heat. Fry the cashews and almonds until light golden, then add the raisins for a few seconds until they puff. Lift them out with a slotted spoon and set aside. Leave the ghee in the pan.

3. 3.

   Roast The Semolina Slowly

   Add the semolina to the ghee. Stir constantly on low to medium-low heat for 8 to 10 minutes. It will look thick at first, then loosen as it roasts. Stop when it turns a light golden color and smells nutty, like toasted biscuits. Rushing on high heat browns the outside and leaves it raw inside.

4. 4.

   Pour In The Hot Syrup

   Stand back a bit and pour the hot syrup in slowly while stirring with your other hand. It will splutter hard for a few seconds. Keep stirring so no lumps form. The semolina drinks up the liquid in 2 to 3 minutes.

5. 5.

   Cook The Suji Halwa Until It Leaves The Pan

   Add the crushed cardamom and most of the fried nuts. Keep stirring on low heat 2 to 3 minutes until the halwa comes together, pulls away from the sides, and a little ghee shines at the edges. Cover and rest 2 minutes. It firms up a touch as it sits.

6. 6.

   Serve Warm

   Spoon into bowls and top with the rest of the nuts. Serve warm. As prasad, it is usually offered first and then shared.