Sooji Halwa (Semolina Pudding)

Step 1: Prepare Sooji Mixture

In a bowl, combine 1 cup of sooji (semolina) with 2 cups of milk. Stir well until the sooji is fully incorporated into the milk.

Step 2: Soak Sooji

Cover the bowl and let the sooji mixture soak for 30 minutes. This allows the semolina to soften and absorb the milk.

Step 3: Fry Nuts

Heat 3 tablespoons of ghee in a pan over medium heat. Add 1/4 cup of mixed nuts (almonds and cashews) and fry until they turn light golden brown, approximately 1-2 minutes. Remove the fried nuts and set aside, leaving the remaining ghee in the pan.

Step 4: Caramelize Sugar

To the same pan with residual ghee, add 1 cup of sugar. Stir continuously over medium heat until the sugar melts and caramelizes into a dark brown liquid, approximately 3-4 minutes.

Step 5: Add Saffron and Sooji Mixture

Add a pinch of saffron strands to the caramelized sugar. Immediately pour the soaked sooji and milk mixture into the pan. Be cautious as the mixture may splatter.

Step 6: Cook Halwa

Stir the mixture continuously over medium-low heat. Continue cooking and stirring for about 8-10 minutes, or until the halwa thickens, comes together, and starts leaving the sides of the pan.

Step 7: Incorporate Nuts

Add half of the fried nuts into the halwa and mix well. Continue to stir for another 1-2 minutes until the nuts are evenly distributed.

Step 8: Serve

Transfer the hot Sooji Halwa into a serving bowl. Garnish with the remaining fried nuts and serve immediately.

• Adjust sugar quantity to your preference.

• Ensure continuous stirring while cooking the halwa to prevent sticking and burning.

• For a richer flavor, use full-fat milk.

• Add cardamom powder for extra fragrance.

• Include other dry fruits like raisins or pistachios.

• Use water instead of milk for a lighter version, though it will alter the texture and richness.