Halwa is a traditional Indian sweet pudding made of semolina and wheat flour mixed with deep-fried nuts, ghee, and sugar. This delightful dessert has an unusual mix of the nutty flavours of semolina, wheat flour, ghee, and sugar. Its smooth melting texture at the mouth has marked its position as the darling of most Indian households, especially occasions of festivals that are soon to start. Mixing semolina and wheat flour brings a unique depth of flavour to the halwa. Semolina imparts a slightly coarse and grainy texture to the entire dish, while wheat flour lends it a soft, smooth base to perfect the equation. The same halwa is roasted in ghee, which adds to the richness and gives an aromatic fragrance. The semolina and wheat flour are roasted slowly, with a golden colour and nutty undertones that are warming and comforting simultaneously. The highest point about the Halwa recipe is the addition of sugar and water to change the otherwise dry roasted grain into a soft, pudding-like dessert. Just the right amount of sweetness characterises it but doesn't overwhelm it at all, thus complementing the roasted flavour. It is finally finished off with cardamom, which brings in a refreshing fragrance and garnished with roasted cashews and almonds, adding a wonderful crunchy bit to every bite. This simple dish is usually made to celebrate festival time like Diwali, Nand Navratri, or even as prasad offered during religious ceremonies, all because of its sweetness and celebration within Everyone from all walks of life like this, for Halwa is that indulgent treat which brings warmth to every occasion.

• 3/4 cup sooji
• 1/4 cup wheat flour
• 3/4 cup sugar
• 1/2 cup ghee
• 2 tbsp cashews
• 2 tbsp almonds
• 3/4 tsp cardamom powder

• Heat 1 teaspoon of ghee in a deep pan or kadai on a low flame. Once the ghee melts, add the cashew nuts and almonds. Stir and fry until they turn light golden brown. It will take 2 to 3 minutes. Do not over roast them. They quickly turn brown. Remove the nuts from the pan when golden brown, and let them cool. The toasted nuts will be used later to garnish this halwa. These nuts give texture and flavour to the creamy dish.
• Add the remaining ghee to the same pan.
• Let it melt and get hot, then add the ¾ cup of rava or semolina and ¼ cup of atta or wheat flour into the ghee. Mix the semolina and flour well to get evenly coated with the ghee. This is very important because the ghee prevents the flour and rava from combining lumps and also gives a rich flavour to the halwa.
• Roast this rava and wheat flour mixture on low to medium heat for 5-7 minutes with constant stirring. It will gradually change into a light golden, giving it an aromatic, nutty flavour. This is an exercise in patience, as only well-roasted rava will provide you with good, right-textured halwa. Make sure the mixture does not burn, as low heat is maintained through constant stirring.
• Once the rava and wheat flour are roasted to a light golden, add ¾ cup of sugar to the mixture. Mix well to allow the sugar to combine with the roasted flour. Add some melting because the sugar will start melting slightly because of the heat from the pan, which will soften it and thus make it easier to work with. Keep stirring for 1 to 2 minutes until the sugar has perfectly been combined with it.
• Slowly and gradually add 2.5 cups of water to the rava mixture. Add water gradually while constantly stirring it to prevent lumps in the halwa. The mixture starts frothing as roasted rava, and sugar will froth well with the addition of water. Stir continuously till it becomes smooth with no lumps in it.
• Allow the halwa to simmer over low heat for about 10 minutes. Stir it occasionally so as not to form lumps or get stuck at the bottom of the pan. The rava and wheat flour absorb the water so the halwa thickens gradually. It is ready when the ghee has separated from the halwa, and the mixture on the sides leaves the pan.
• When the halwa sets and reaches the right texture, add the remaining ¾ teaspoon of crushed cardamom for an added aroma and flavour. Mix the cardamom well with the halwa.
• Now, return the toasted cashews and almonds into the halwa and mix very well. The contrasting texture that the crunchy nuts possess with the smooth richness of the halwa does make every bite mouthwatering and satisfying.
• Serve directly from the pan or transfer to adorable serving bowls. It's always better to enjoy warmth, but you can chill it and separate it for easier use when needed. The ghee gives it a super glossy, smooth texture, and the roasted nuts give you a delightful, crunchy bite. The halwa is excellent for festivals or special occasions, though entirely acceptable as it is just something sweetly comforting at any time.