Ingredients
- ¾ cup ghee/clarified butter
- 12 roughly chopped almonds
- 12 roughly chopped cashews/kaju
- 2 tablespoons raisins/kismish
- ¾ cup suji/rava/semolina
- ¼ cup atta/whole wheat flour
- 4 cups water
- 1 cup sugar
- 1 teaspoon cardamom powder
Note– Please read the recipe notes at the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/33QpXds
- Steel Milk Pan: https://amzn.to/4dARTTg
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
The sugar syrup
- To prepare the sugar syrup, add water and sugar in a pan and heat till the sugar dissolves completely.
The Halwa
- Heat ghee in a kadai, then add chopped almonds, cashews, and roast for a minute. Further, add raisins and roast for another minute. Once done remove them in a plate.
- In the same kadai add 2-3 tablespoons of ghee and once the ghee melts, add suji and whole wheat flour. Roast for 5-6 minutes on medium heat or till it gets a light golden brown colour and turns aromatic. The mixture will turn frothy and begin to release ghee.
- Now, add the sugar syrup and continue stirring it continuously to avoid lumps.
- Cook for 6-7 minutes or till the water is completely absorbed and becomes thick.
- Now add the rest of the ghee, roasted nuts and cardamom powder and cook for another two minutes.
- Once the halwa cools down it will thicken, so don’t overcook it.
- Serve hot or cold. Store in an airtight container in the refrigerator for up to a week.
Recipe Notes
- Follow the water ratio and the halwa will turn out perfect.
- You can adjust the sweetness as per your taste.