Suji Halwa (Sheera)

⭐️ Step 1: Gather Ingredients

• ½ cup suji (semolina/rava)

• ¼ to ⅓ cup The Doodhwala A2 Cow Ghee

• ½ cup sugar (adjust to taste)

• 1½ cups water (or milk for richer taste)

• ¼ tsp cardamom powder

• 8–10 cashews

• 8–10 raisins

• A few saffron strands (optional)

• 2–3 almond or pistachio slivers for garnish (optional)

🔥 Step 2: Prepare Sugar Syrup

1. In a small saucepan, boil 1½ cups water (or milk).

2. Add sugar and saffron strands (if using).

3. Stir until sugar dissolves. Keep warm.

🍳 Step 3: Roast Suji

1. In a thick-bottomed pan or kadhai, heat The Doodhwala A2 Cow Ghee (¼ to ⅓ cup).

2. Add cashews and fry till golden; then add raisins, fry until they puff up. Remove and set aside.

3. Add suji to the hot ghee. Roast on low-medium heat.

4. Stir continuously for 8–10 minutes, until the suji turns golden and fragrant. It should not burn or brown too fast.

💦 Step 4: Add Liquid & Cook

1. Carefully pour the hot sugar syrup into the roasted suji while stirring continuously to avoid lumps.

2. The mixture will bubble — be cautious.

3. Cook on low heat, stirring until the halwa thickens and leaves the sides of the pan (around 5–7 minutes).

🌿 Step 5: Finish & Serve

1. Mix in cardamom powder, fried nuts, and raisins.

2. Optionally, drizzle a little more warm ghee on top before serving.

3. Serve warm, garnished with almond or pistachio slivers.