Sindhi Suji Halwa (Lighter)

About this recipe

Suji halwa is the Sindhi sweet for every small occasion — a prasad at a temple, a quiet celebration, a Sunday treat, a gesture of affection. Ours is the lighter version, easier on the ghee but still fragrant with cardamom and saffron threads. The whole game is roasting the semolina patiently in ghee to a golden, nutty stage before any liquid touches it; rush it and the halwa tastes raw and flour-like. Serve it warm, soft and just-set, the kind of sweet that needs no accompaniment. The semolina is roasted in ghee on low heat for eight minutes, stirred frequently so it colours evenly and doesn't catch and burn. Watch for the colour to deepen to a light gold and the smell to turn nutty and toasted; that's when you know it's ready. In a separate pan, milk or water is gently heated with sugar and saffron threads, so the saffron has time to colour and flavour the liquid. The hot milk is then carefully poured into the roasted semolina — this produces a lot of steam, so protect your hands. Once the milk is in, the halwa is stirred constantly for three minutes until it comes together into a mass that pulls away from the sides of the pan. Cardamom powder is stirred in with a handful of roasted cashews and raisins. The pan is then covered and the halwa is left to set for two minutes off heat, during which it firms slightly and becomes easier to serve. The texture should be soft and pourable, not stiff like a cake. Serve suji halwa warm, in small bowls, perhaps with a small dollop of curd on the side or a few pistachios scattered on top. It's best eaten the day it's made, though it keeps for a day in the fridge and can be reheated gently.