Sooji Halwa with Saffron, Cardamom and Toasted Nuts

What you need

• 90 g (1/2 cup) fine semolina, sooji or rava
• 60 g (1/4 cup) ghee
• 80 g (1/3 cup plus 1 tbsp) sugar
• 120 ml (1/2 cup) whole milk
• 360 ml (1 1/2 cups) water
• 1 pinch saffron strands
• 1 tsp ground cardamom, freshly ground if possible
• 2 tbsp cashews, roughly chopped
• 2 tbsp almonds, roughly chopped
• 1 tbsp raisins

Method

Restated from the original video

1. 1

   Put the milk, water, sugar, saffron and cardamom in a small pot. Heat, stirring, until the sugar dissolves and the liquid is steaming. Keep it hot over the lowest heat.

2. 2

   Melt the ghee in a wide, heavy pan over medium-low heat. Add the cashews and almonds and fry until light golden, 1-2 min.

3. 3

   Add the raisins and stir until they swell, about 20 seconds. Scoop out half of the cashews, almonds and raisins with a slotted spoon and set them aside.

4. 4

   Add the semolina to the ghee left in the pan. Roast over medium-low heat, stirring without pause, until it smells nutty and turns pale golden, 4-5 min.

5. 5

   Stand back and pour in the hot liquid in a steady stream while stirring. It will spit at first.

6. 6

   Keep stirring for 2-3 min, until the semolina has soaked up the liquid and the halwa is thick and pulls away from the sides of the pan.

7. 7

   Cover the pan, switch off the heat and leave it for 2 min to steam through.

8. 8

   Spoon into bowls and top with the reserved cashews, almonds and raisins. Serve warm.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.