How To Make Sooji Ka Halwa

Step 1: Prep For Halwa

• Using a mortar and pestle, grind the cardamom seeds to a fine powder.

  Note: Save the cardamom shell and use it to make a cup of chai.
• In the same mortar, add a pinch of saffron and a pinch of sugar and grind the saffron to a fine powder.

Step 2: For The Syrup

• In a pan, combine water, and sugar. Stirring continuously bring the mixture to a boil. Once the sugar has dissolved completely, remove the pan from the heat.
• Add cardamom powder and saffron powder, and mix well. Set the sugar syrup aside.

Step 3: For The Halwa

• In a cast iron Kadai or a heavy bottom pan, melt ghee.
• Optional: Add nuts and fry for a few seconds to a light golden color. Remove nuts and set them aside.
• Add sooji and roast it over medium-low heat for 8-10 minutes or it turns fragrant.

  Note: The sooji does not change color, only turns aromatic.
• Optional: Next, add desiccated coconut powder and roast for 1-2 minutes.
• Now gradually, add the sugar syrup, and keep stirring to avoid lumps.

  Note: Be careful, add the syrup slowly. The mixture bubbles a lot when sugar syrup is added.
• Continue stirring the sooji till all the syrup has been absorbed.
• Sooji will absorb all the syrup and start to thicken and leave the sides of the pan. Reduce the heat to the lowest setting and cover the pan. Simmer the halwa for 5 minutes. After 5 minutes turn OFF the heat.
• Garnish with roasted nuts and serve warm sooji halwa!