Step 1: Melt Butter and Sauté Cardamoms

Place a pan on low heat and add 150g of butter. Melt the butter completely. Split 4 green cardamoms in half and add them to the melted butter. Sauté for 1-2 minutes until the cardamoms become fragrant.

Step 2: Roast Semolina

Add 200g of semolina (suji) to the pan with the butter and cardamoms. Cook for 8-10 minutes on medium heat, stirring continuously, until the semolina turns light golden brown and releases a fragrant aroma.

Step 3: Add Sugar

Stir in 200g of sugar to the roasted semolina. Continue to cook for 2-3 minutes, mixing well until the sugar is fully incorporated.

Step 4: Add Water and Thicken

Carefully pour 1 liter of water into the semolina mixture. Cook for 6-8 minutes, stirring continuously, until the halwa thickens considerably and starts to pull away from the sides of the pan.

Step 5: Incorporate Dry Fruits

Add raisins, chopped pistachios, and sliced almonds to the thickened halwa. Stir well to evenly distribute the dry fruits throughout the mixture.

Step 6: Serve

Transfer the prepared Semolina Halwa to a serving dish. Garnish with additional chopped nuts and serve warm.

• Stir continuously when cooking semolina to prevent lumps and ensure even roasting.

• Adjust the amount of sugar according to your preference for sweetness.

• For a richer flavor, you can use ghee (clarified butter) instead of butter.

• Add a pinch of saffron strands soaked in warm milk for enhanced color and aroma.

• Incorporate other dry fruits like chopped cashews or walnuts for varied texture and taste.

• Replace a portion of the water with milk for a creamier halwa.