Step-by-Step Instructions

1. 1.Soak Sooji in Milk

   In a bowl, combine 1 cup of sooji with 2 cups of warm milk. Mix well until the sooji is fully submerged. Cover the bowl and let it rest for 30 minutes to allow the sooji to swell and soften.

2. 2.Roast the Nuts

   Heat 1 cup of ghee in a wok or deep pan over medium heat. Add chopped almonds and cashews to the hot ghee and roast them until they turn light golden brown and become crispy. Remove them from the ghee and set aside. Next, add raisins to the hot ghee. As soon as they puff up (which happens quickly), remove them immediately to prevent burning and set aside with the other nuts.

3. 3.Caramelize the Sugar

   To the remaining ghee in the wok, add 1 cup of sugar. Stir continuously over medium-low heat. The sugar will gradually melt and caramelize, turning into a rich golden-brown liquid. Keep stirring until it reaches a deep amber color.

4. 4.Cook the Halwa

   Carefully pour the soaked sooji-milk mixture into the caramelized sugar and ghee. The mixture will bubble vigorously. Stir continuously and vigorously to break down any lumps and ensure everything is well combined. Continue cooking and stirring until the halwa thickens, changes to a darker brown color, and starts to release ghee from the sides of the pan.

5. 5.Add Flavor and Glaze

   Once the halwa has thickened and released ghee, add 1 teaspoon of cardamom powder and mix well. Then, add the reserved 2 tablespoons of sugar. Stir until this sugar melts and incorporates, giving the halwa a beautiful glaze and shine.

6. 6.Incorporate Roasted Nuts and Serve

   Add the previously roasted almonds, cashews, and raisins to the halwa. Mix thoroughly to distribute the nuts evenly. Cook for another minute or two until the halwa is well combined and has a uniform texture. Transfer the hot Makhandi Halwa to a serving bowl and garnish with chopped pistachios and any remaining roasted nuts. Serve warm.