← Nouns Cooking · Indian

Ingredients

• 90 g fine semolina (sooji / rava)
• 90 g Ghee
• 90 g Sugar
• 180 ml Water
• 180 ml Milk
• 10 Cashews, halved
• 1 tbsp Raisins
• ¼ tsp ground cardamom
• 1 pinch Saffron (optional)

Method

1. Put the water, milk, sugar and saffron in a saucepan and heat until the sugar dissolves and it is steaming hot. Keep it hot on low heat.
2. Melt the ghee in a heavy pan over medium-low heat. Fry the cashews until golden and the raisins until they puff, about 1 minute, then lift them out.
3. Add the semolina to the ghee and roast, stirring all the time, for 6–8 min, until it smells nutty and turns a light golden colour.
4. Carefully pour in the hot milk mixture; it will splutter, so stand back and stir fast to stop lumps forming.
5. Keep stirring for 2–3 min as the semolina swells and thickens, until the halwa leaves the sides of the pan and the ghee starts to show at the edges.
6. Stir in the cardamom and most of the nuts and raisins. Serve warm, topped with the rest.

Tips

• Contains wheat (semolina) and cashews.
• The liquid must be hot when it goes in; cold liquid makes the semolina lumpy.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali