To begin making the Sooji Halwa Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.

In wide heavy bottomed pan heat ghee on medium heat; add the semolina (rava/sooji) and roast until the semolina gives out a roasted aroma and also turns light golden brown color. Take care not to let it over brown.

Gradually begin to stir in the hot liquid mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to the semolina.

Keep stirring the mixture and the sooji will continue to thicken. Once it has thickened the Sooji Halwa will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.

You will notice the Sooji Halwa is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let the Sooji Halwa to rest for a few minutes.

In another small pan; heat the ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.

Turn off heat and stir this to the Sooji Halwa

Serve the Sooji Halwa along with Puri and Amritsari Chole With Kala Chana for a simple and delicious Sunday lunch.