Ingredients:

  • 1 cup fine semolina (rava) (170g)
  • ½ cup ghee (unsalted clarified butter) (115g)
  • 1 cup sugar (200g)
  • 2 cups milk (whole preferred) (480ml)
  • 1 cup water (240ml)
  • ½ teaspoon ground cardamom
  • A pinch of saffron strands (optional)
  • ½ cup mixed nuts (cashews, almonds, and pistachios), chopped (70g)
  • Additional chopped nuts for topping
  • Edible silver leaf (vark) (optional)

Instructions:

  1. Gather all ingredients and equipment. If using saffron, soak it in warm milk to release flavor.
  2. In a heavy-bottomed pan, heat ghee over medium heat. Add semolina and roast until golden brown, stirring continuously (about 8-10 minutes).
  3. In a separate saucepan, combine milk, water, sugar, and cardamom. Heat until sugar is dissolved, then bring to a gentle simmer.
  4. Gradually pour the warm milk mixture into the roasted semolina, stirring constantly to avoid lumps. Add saffron (if using) and continue to cook, stirring until the halwa thickens (approx. 15 minutes).
  5. Stir in chopped mixed nuts. Cook for an additional 2-3 minutes.
  6. Transfer the halwa to a greased dish. Level the surface and garnish with extra nuts and edible silver leaf if desired. Allow to cool slightly before slicing and serving.