Sooji Halwa (Pudding)

1. 1

   Heat the milk and add the saffron to it and let soak.

2. 2

   In a thick bottomed pan heat the ghee and add the semolina and keep frying till it turns pink.

3. 3

   (In the northern parts of India the semolina is fried till it is well browned which gives the halwa a caramalised flavour-and is tasty too).

4. 4

   Now add the sugar and let it melt, if you want the halwa to be brown then let the sugar brown a little.

5. 5

   Now add the water or the milk.

6. 6

   Add water if you are making the brown version and milk if you are making the whilte/cream halwa.

7. 7

   Finally add the nuts and cardamom powder.

8. 8

   Pour the mixture on a baking tray and let it solidify (about 15 minutes).

9. 9

   Cut into desired shapes and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.