Step-by-Step Instructions

1. 1.Prepare Egg Mixture

   Crack 3 eggs into a bowl. Add 1/2 cup of sugar to the eggs. Whisk the mixture thoroughly until the sugar is completely dissolved and no sugar granules are visible. Set this mixture aside.

2. 2.Heat Ghee and Cardamom

   Place a karahi (wok) on the stove. Add 4-5 tablespoons of desi ghee. Once the ghee is hot, add 2-3 green cardamom pods, ensuring they are opened to release their full aroma. Fry the cardamom for a few seconds.

3. 3.Roast Semolina

   Add 1 cup of semolina (suji) to the hot ghee and cardamom. Begin frying the semolina on medium-low heat, stirring continuously with a spatula. Continue frying until the semolina turns a light golden color, which should take about 3-4 minutes.

4. 4.Darken Semolina

   Continue frying the semolina on low heat, stirring constantly, until it achieves a darker, rich golden-brown color. This step is crucial for the halwa's final color and flavor.

5. 5.Combine Mixtures

   Pour the whisked egg and sugar mixture directly into the roasted semolina in the karahi. Immediately begin stirring vigorously with a spatula. Ensure you scrape the sides and bottom of the pan to prevent the egg mixture from sticking. Maintain a low flame during this process.

6. 6.Cook Halwa to Granular Texture

   Continue cooking and stirring the mixture on low flame. The egg will gradually cook and combine with the semolina, first forming a paste-like consistency, then slowly breaking down into a granular, crumbly texture. Keep stirring until the halwa is completely dry and granular.

7. 7.Add Nuts and Serve

   Once the halwa has reached the desired granular texture, add the chopped almonds and walnuts. Stir them into the halwa. The halwa is now ready to be served. Transfer it to a serving bowl and enjoy.