Sooji Halwa (Semolina Pudding)

Ingredients

• 1/2 cup Sooji (Semolina/Rava), fine or medium grain
• 1/2 cup Ghee (clarified butter)
• 1 cup Sugar (adjust to taste)
• 2 cups Water (or 1 cup water + 1 cup milk for richer taste)
• 1/2 teaspoon Cardamom Powder
• A few strands of Saffron (optional)
• 1 tablespoon Mixed Nuts (almonds, cashews, pistachios), chopped for garnish
• 1 tablespoon Raisins (optional)

Instructions

1. 1

   1. **Prepare the Liquid:** In a separate saucepan, combine water (and milk, if using), sugar, cardamom powder, and saffron strands (if using). Bring this mixture to a boil, then immediately turn off the heat. Keep it warm.

2. 2

   2. **Roast Sooji:** In a heavy-bottomed kadai or pan, heat ghee over medium-low heat. Add the sooji (semolina). Roast the sooji on low heat, stirring continuously, until it turns light golden brown and releases a fragrant aroma. This process usually takes 7-10 minutes. Do not rush, as even roasting is key to good halwa.

3. 3

   3. **Add Liquid to Sooji:** Once the sooji is roasted, slowly and carefully pour the warm sugar-water mixture into the roasted sooji, stirring continuously to prevent lumps. Be careful as the mixture will splatter. Add raisins and chopped nuts (if using) at this stage.

4. 4

   4. **Cook the Halwa:** Continue to cook on low heat, stirring constantly, until the sooji absorbs all the liquid, becomes thick, and starts leaving the sides of the pan. This will take about 5-8 minutes.

5. 5

   5. **Serve:** Turn off the heat. Cover the pan with a lid and let it rest for 2-3 minutes; this allows the halwa to steam and become even softer. Serve hot, garnished with extra chopped nuts.