Halwa Times
A delicious halwa recipe
Ingredients
Instructions
  1. smash the cardamoms to a fine powder in a mortar-pestle and keep aside.
  2. keep a kadai or dish on a low fire.
  3. include the ghee and when the ghee is warming up, do the accompanying.
  4. take the sugar and water in another dish.
  5. keep this dish on a medium to high fire and let the sugar arrangement reach boiling point.
  6. once the ghee gets to be hot, include the semolina & cashews and mix.
  7. continue mixing the sooji/semolina with the goal that it doesn’t stick to the skillet and is simmered equitably.
  8. in the in the mean time keep your consideration likewise on the sugar arrangement.
  9. on the off chance that the blend begins to bubble, then bring down the fire and let it stew.
  10. continue sauteing & blending the semolina for 7-8 mins till the grains change their shading and when the cashews likewise change to a light brilliant.
  11. at that point include the cardamom powder, raisins and palatable camphor.
  12. blend and after that include the percolating hot sugar arrangement gradually.
  13. be cautious as the blend tends to splutter.
  14. be sufficiently brisk to mix. the sooji will start to retain the water and swell.
  15. continue mixing frequently till the entire blend begins thickening and begins to leave the edge of the kadai or skillet.
  16. serve sooji halwa hot or warm or when cooled.