To begin making the Sooji Ka 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 semolina will continue to thicken

Once it has thickened it 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 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 ka 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 HalwaServe the Sooji Halwa along with Puri and Amritsari Chole With Kala Chana for a simple and delicious Sunday lunch