|1/2 cup Sooji (semolina/rava)|
|1/3 cup Ghee (clarified butter)|
|1¼ cups Water|
|1/2 cup Sugar|
|5 Almonds (badam), sliced|
|5 Cashew nuts (kaju), chopped|
|1/4 teaspoon Cardamom Powder|
- Pour 1¼ cups water in a small saucepan and bring it to boil over medium flame, it will take around 3-4 minutes. Remove it from the flame and keep aside until you reach step-4 below.
- Take sooji in a heavy based pan, add ghee and heat it over medium flame.
- Stir and mix using spatula.
- Roast it until golden-brown. It will take anywhere between 8 to 10 minutes.
- Reduce flame to low; slowly add boiled water and mix by stirring constantly (add water only in small incremental quantities because it will splutter as soon as you add it).
- Stir and cook to avoid any lump formation.
- Increase flame to medium and cook until all water gets absorbed. Add sugar and cardamom powder.
- Stir until sugar dissolves and it has a semi-solid consistency. Add and mix almonds and cashew nuts after reserving some of them for garnishing.
- The suji halwa is now ready for serving.
- Replace water with milk to enhance its taste and make it softer. The recipe remains exactly the same.
- Dissolve 4-5 saffron strands in 2 tablespoons milk for 5 minutes and add it in the mixture in step-5 to make traditional kesar and badam sooji ka halwa.