Back to 4 servings 0.5 cup ghee, divided; unsalted butter can replace part 2 tablespoons cashews, chopped 2 tablespoons almonds, chopped or slivered 2 tablespoons raisins 0.5 cup fine semolina (suji or rava), coarse rava gives a grainier texture 2 cups water, hot; or half water and half milk for a richer halwa 0.5 cup sugar, adjust to taste; jaggery or brown sugar also works 0.5 teaspoon cardamom powder, freshly ground preferred 1 pinch saffron, soaked in a little warm milk; optional 1 tablespoon slivered almonds and pistachios, for garnish, optional
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1 Step 1: Heat 1 tablespoon of the ghee in a small pan over medium heat and fry the cashews and almonds until light golden. Add the raisins and fry for a few seconds until they plump, then set the nuts and raisins aside.2 Step 2: Heat the remaining ghee in a heavy-bottomed pan over medium-low heat, add the semolina and roast, stirring constantly, for 10 to 12 minutes until golden to deep brown and nutty smelling. Do not let it burn.3 Step 3: Meanwhile, bring the water (with the saffron, if using) to a boil in a separate pot. Keep it hot.4 Step 4: Pour the boiling water into the roasted semolina all at once, stirring constantly, as it will splutter. Cook 3 to 4 minutes, stirring, until the water is absorbed and the semolina is soft with no lumps.5 Step 5: Stir in the sugar, cardamom, fried nuts and raisins. Cook 3 to 4 minutes over low heat until the sugar melts and ghee separates at the edges of the pan.6 Step 6: Remove from the heat and rest for 5 minutes so the halwa sets to a soft, glossy texture.7 Step 7: Transfer to a serving bowl, garnish with slivered almonds and pistachios, and serve warm.getsaucepan.com/r/c062dd38-ae72-5a6a-99ba-55386946b487
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