Step-by-Step Instructions

1. 1.Roast Semolina

   In a pan, add 1 cup of coarse semolina. Keep the flame very low and continuously stir for about 7 minutes until the semolina turns a light almond-like color.

2. 2.Add Ghee and Besan

   Add 3/4 cup of ghee to the roasted semolina. Continue stirring. Then, add 2 teaspoons of gram flour (besan) for better binding. Keep roasting on low flame for another 3-5 minutes until the mixture achieves a deeper almond color.

3. 3.Cool Slightly

   Turn off the gas. Continue stirring the semolina mixture for 2 minutes to prevent the bottom from burning, as the pan remains very hot.

4. 4.Prepare Sugar Syrup

   In a separate pan, combine 1 cup of sugar and 4 cups of water. Set the flame to medium and stir continuously until the sugar completely dissolves. You do not need to form a string consistency. Once the sugar dissolves, add 1/2 teaspoon of cardamom powder and 1/4 teaspoon of nutmeg powder. Mix well.

5. 5.Combine Semolina and Syrup

   With the gas turned off for the semolina pan, slowly and carefully pour the hot sugar syrup into the semolina mixture while continuously stirring. Be cautious as it may splatter.

6. 6.Cook Halwa

   Turn the gas back on to medium-low. Continue stirring the mixture. The semolina will start absorbing the syrup and thicken. Cook for another 4-6 minutes until the halwa thickens to a desired consistency and ghee starts to separate from the sides.

7. 7.Finish with Ghee

   Once the halwa has thickened and ghee has started to separate, add 2 more teaspoons of ghee. Mix it in well. This will add a nice shine and enhance the flavor.

8. 8.Serve

   Turn off the gas. Your delicious semolina halwa is ready. Serve hot, garnished with sliced almonds.