Sooji Halwa

Instructions

1. Prepare the ingredients
   Measure out all ingredients. Chop the mixed nuts and keep them ready. If using whole cardamom pods, remove the seeds and grind them into a fine powder.
2. Toast the nuts and raisins
   Heat 1 tablespoon of ghee in a heavy-bottomed pan. Add chopped nuts and raisins, and sauté until the nuts turn golden brown and the raisins puff up. Remove from the pan and set aside for later use.
3. Roast the semolina
   In the same pan, add the remaining ghee. Once melted, add the semolina and roast on medium-low heat, stirring continuously to prevent burning. Continue roasting until the semolina turns golden brown and gives off a nutty aroma, about 8-10 minutes. The semolina should feel lighter and have a sandy texture.
4. Prepare the sugar syrup
   While the semolina is roasting, bring water and sugar to a boil in a separate pot. Stir until the sugar dissolves completely. Add saffron strands if using, and keep the syrup hot.
5. Combine and cook
   Once the semolina is properly roasted, carefully add the hot sugar syrup to the pan. Be cautious as it will splutter. Stir continuously to prevent lumps from forming. Add the cardamom powder and mix well. The mixture will start to thicken and pull away from the sides of the pan.
6. Add nuts and finish cooking
   Add the toasted nuts and raisins to the halwa and mix well. Continue to cook for another 2-3 minutes until the halwa reaches a thick, pudding-like consistency and no longer sticks to the sides of the pan.
7. Garnish and serve
   Transfer the halwa to a serving dish. Garnish with sliced almonds and chopped pistachios. Serve hot or warm as a dessert or snack.