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Ingredients
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Sooji halwa
Method
Sooji halwa
Prep liquids and flavoring
Measure 2 cups water and 1 cup milk into a medium saucepan. Add a pinch of salt. Crush cardamom pods lightly with the flat side of a knife to expose seeds (if using ground cardamom, set aside 1/2 to 3/4 teaspoon instead). Warm the liquid over low heat until just below simmering, then keep warm on lowest heat setting.
Toast nuts and raisins
In a heavy-bottomed nonstick or cast-iron skillet over medium heat, add 1 tablespoon ghee or oil. Add cashew halves and sliced almonds and lightly fry until golden, about 1–2 minutes. Add raisins and fry another 30 seconds until they plump. Remove nuts and raisins to a small bowl and set aside.
Roast semolina
In the same skillet, add remaining 4 tablespoons butter and 1 tablespoon oil or ghee. Once butter melts and foams, add 1 cup semolina evenly. Stir continuously with a spatula or wooden spoon to avoid lumps. Roast the semolina over medium-low to medium heat, scraping the base, until it becomes aromatic and changes to a light golden color, about 6–8 minutes. If you used raw (very pale) semolina, roast a little longer until you see a light to medium golden hue. Reduce heat if it browns too quickly.
Add warm liquid
Carefully pour the warm water-milk mixture into the hot roasted semolina in a steady stream while continuously stirring to prevent lumps and splattering. The mixture will sputter — stand back and stir steadily. Continue stirring until the semolina absorbs most of the liquid and begins to thicken, about 1–2 minutes.
Sweeten and simmer
Stir in 3 tablespoons granulated sugar (adjust to taste) and the crushed cardamom seeds or 1/2–3/4 tsp ground cardamom. Keep stirring and gently simmer on low heat for 2–3 minutes so sugar dissolves and flavors meld. If halwa becomes too thick, add up to 2 tablespoons warm milk or water to loosen the texture.
Finish with nuts and rest
Fold the fried nuts and raisins into the halwa, reserving a few for garnish. Continue cooking another 1 minute to incorporate. Turn off the heat and cover the skillet for 2 minutes to let steam finish cooking and make the halwa soft.
Serve
Spoon the sooji halwa into bowls or onto a serving plate. Garnish with reserved nuts and a light dusting of ground cardamom if desired. Serve warm.