1. Heat the milk and add the saffron to it and let soak. 2. In a thick bottomed pan heat the ghee and add the semolina and keep frying till it turns pink.(In the northern parts of India the semolina is fried till it is well browned which gives the halwa a caramalised flavour-and is tasty too). 3. Now add the sugar and let it melt, if you want the halwa to be brown then let the sugar brown a little. 4. Now add the water or the milk. Add water if you are making the brown version and milk if you are making the whilte/cream halwa. 5. Finally add the nuts and cardamom powder. 6. Pour the mixture on a baking tray and let it solidify (about 15 minutes). 7. Cut into desired shapes and serve hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
