Ingredients
Method
- In a small sauce pan add the water and sugar. Bring to a boil, then simmer until all the sugar has dissolved.
- While the sugar syrup is simmering, add the butter and cardamom to a medium or large sized pan. Once the butter starts to bubble, add the suji. Mix well so the butter coats the suji, then sauté on a medium low flame until the suji gets toasty and changes color. You don't want it to turn brown, just get it to a light golden. Keep mixing so it doesn't burn.
- Please be careful at this step. Turn the flame off, then carefully add the simple syrup to the toasted suji, mixing using a long handled spoon or spatula. Mix until the syrup has combined with the suji. Transfer to your serving bowl and top with nuts of your choice. Enjoy warm, at room temperature or chilled. Refridgerate leftovers.
Notes
Variations. If you'd like to add some color, add some saffron to the syrup, or some people add a pinch of haldi or yellow food color to give the halwa an orange hue.
If you like a super sweet halwa, you can add a little more sugar, but I truly think 3/4 cup is enough.
For some extra flavor add a drop of Kewra essence.
You can use ghee for this recipe.
Make it vegan by using coconut oil.