INGREDIENTS
- 170g or 1 cup Sooji
- 500ml or 2 cup full fat milk
- 150g or 3/4 cup
- Ghee 200g or 1 cup
- Sugar Big Pinch Cardamom powder or seeds
- 3-4 Tbsp of Almond and Pistachio Slivers
- 1/2 tspn Saffron
INSTRUCTIONS
- Add saffron to lukewarm water in a cup and mix
- Add sooji and milk in a separate bowl. Mix together and leave it aside for about two hrs.
- Heat ghee in a nonstick kadai or heavy bottom pan, and add sugar and cardamom powder.
- Mix it very slowly, and let the sugar melt.
- Once the sugar melted you’ll see caramel brown colour syrup, don’t let the sugar burn otherwise halwa will taste bitter.
- Now carefully add the sooji mixture, and keep mixing the mixture. Cook this halwa mixture around 30-35 minutes on a low heat.
- As the halwa cooks it will slowly go brown and harder. These are the signs you are cooking the halwa in the correct method. The ghee will separate from the halwa mixture, if you want, you can take out that ghee. Add the saffron here.
- Once the halwa is ready, turn off the heat. Serve in a serving bowl and garnish it with almond and pistachio. Enjoy warm.