Semolina Halwa

Instructions

1. Prepare the syrup
   In a medium saucepan, combine water, sugar, crushed cardamom pods, and saffron (if using). Bring to a boil, then reduce heat and simmer for 5 minutes until sugar completely dissolves. Keep warm.
2. Toast the nuts and raisins
   In a small pan, heat 1 tablespoon of ghee. Add the chopped nuts and raisins, sauté until golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
3. Roast the semolina
   Heat the remaining ghee in a heavy-bottomed pan over medium heat. Add the semolina and roast, stirring continuously to prevent burning, until it turns golden brown and gives off a nutty aroma, about 7-10 minutes.
4. Add the syrup
   Carefully pour the warm sugar syrup into the roasted semolina. The mixture will splutter, so be cautious. Stir continuously to prevent lumps from forming.
5. Cook until thickened
   Reduce heat to low and continue cooking while stirring until the halwa thickens and starts leaving the sides of the pan, about 5-7 minutes. Add ground cardamom and rose water (if using).
6. Garnish and serve
   Fold in the toasted nuts and raisins, reserving some for garnish. Transfer the halwa to a serving dish, garnish with the remaining nuts, and serve warm.