1 cup fine semolina (160 grams sooji) • 1⁄2 cup ghee (100 grams, 120 ml) you can use 2 tablespoons more
• 3/4 cup sugar (150 to 175 grams) can use 2 tablespoons more
• 1⁄2 teaspoon Osman Taj Mahal Cardamom powder (or 1⁄2 teaspoon Osman’s Taj Mahal rose water)
• 2 tablespoons sweet raisins (optional) • 1/3 cup cashews (split)
• 8 to 10 almonds (sliced or 2 tablespoons silvered, optional)
1. Heat ghee in a pan and roast the semolina until golden brown.
2. To a heavy bottom pan, add ghee and heat it. Add cashews and begin to fry them on
3. When the cashews turn golden, add the chopped raisins and sliced almonds.
4. Fry until the raisins turn pulp. If you want some crunchy nuts, you can set aside half of them at this stage.
5. Add the semolina to the pan and begin to roast on a medium to low heat stirring often. Meanwhile in a small pot or kettle, heat 21⁄2 cups water (600 ml). If you want you may use half water and half milk.
6. Keep stirring to fry the semolina evenly. If required regulate the heat to low. When the semolina turns light and begins to smell aromatic it means it is done. It turns to a dark golden color. Don’t overcook and brown it as the flavor alters.
7. Reduce the heat and pour the hot water all at once to the pan. You don’t need to bring it to a rolling boil.
8. Mix the water well with the semolina to make sure there are no lumps.
9. Increase the flame to medium and cover the pan. Let it cook for a few minutes, until all of the water is absorbed.
10. You will see the semolina is fluffy at this stage. Give a good mix.
11. Add sugar and Osman Taj Mahal cardamom powder. Add 1⁄4 teaspoon ground nutmeg at this stage. Mix well and cook covered.
12. The sugar dissolves and makes the halwa runny. Mix and cook covered for a few
13. When done, your halwa is fluffy, aromatic and light. Mix in the Osman Taj Mahal rose water if using.
14. It will also begin to leave the pan and ghee begins to release from the halwa. Do not overcook as we don’t want it dry.
15. Serve with cream and almonds.