Step-by-Step Instructions

1. 1.Fry Lotus Seeds (Makhana)

   Heat 3 tablespoons of ghee in a pan. Add 1 cup of lotus seeds (makhana) and fry on low heat for about 2 minutes until they become crispy and slightly change color. Remove and set aside in a bowl.

2. 2.Fry Gond Kateera

   In the same pan, add another 3 tablespoons of ghee. Add 0.5 cup of crushed gond kateera and fry until it doubles in size and its color changes. Remove from the pan and set aside.

3. 3.Crush Fried Ingredients

   Using a mortar and pestle or a rolling pin, coarsely crush the fried lotus seeds and the fried gond kateera. Keep them separate.

4. 4.Prepare Sugar Syrup (Sheera)

   In a separate small pan, combine 2 cups of sugar and 2 glasses of water. Add 4 crushed green cardamoms. Heat and stir until the sugar completely dissolves. Add 0.25 teaspoon of yellow food color and mix well. Once the sugar is melted and the color is incorporated, turn off the heat and set aside.

5. 5.Roast Semolina

   In the main pan, add the remaining ghee (from the initial 2 cups). Once the ghee is melted, add 2 cups of semolina. Roast the semolina on medium-low heat for approximately 2 minutes, stirring continuously, until it turns light golden brown and releases a fragrant aroma. The ghee will start to separate and rise to the top.

6. 6.Add Melon Seeds and Sugar Syrup

   Reduce the flame to very low. Add 0.25 cup of melon seeds to the roasted semolina and mix well. Gradually pour the prepared sugar syrup into the semolina mixture while continuously stirring to prevent lumps and splattering. Be cautious as the mixture will bubble up.

7. 7.Cook and Thicken Halwa

   Cover the pan and cook on a very slow flame for 1 to 2 minutes. This allows the semolina to absorb the syrup and thicken. The halwa should be thick but still soft and shiny.

8. 8.Add Remaining Nuts and Gond

   Add the washed and soaked raisins, 1 cup of mixed nuts (almonds, pistachios, coconut flakes), and most of the crushed fried gond kateera (reserve some for garnish). Mix all ingredients thoroughly into the halwa.

9. 9.Serve and Garnish

   Dish out the shahi halwa into serving bowls. Garnish with the reserved crushed fried gond kateera, remaining mixed nuts, coconut flakes, and the crushed fried lotus seeds (makhana). Serve immediately, optionally with freshly made puris.