Here's a step-by-step guide to making delicious Suji Halwa at home:

Ingredients: Gather the necessary ingredients, including semolina (suji), ghee (clarified butter), sugar, water, cardamom pods, nuts (such as almonds, cashews, and raisins), and optionally saffron strands for added flavor and color.

Preparation: Start by chopping the nuts finely if they are not already. Crush the cardamom pods to extract the seeds and grind them into a fine powder.

Roasting Semolina: Heat a heavy-bottomed pan or kadhai over medium heat. Add the semolina and dry roast it until it turns golden brown and aromatic. Keep stirring continuously to ensure even roasting and prevent burning.

Adding Ghee: Once the semolina is roasted, add ghee to it. The ghee should be slightly more than the quantity of semolina. Stir well to combine, and let the semolina cook in the ghee for a few minutes.

Boiling Water: In a separate saucepan, bring water to a boil. Once the water is boiling, carefully pour it into the semolina mixture, stirring continuously to avoid lumps. Be cautious as the mixture may spit when water is added.

Cooking: Keep stirring the mixture continuously until the water is absorbed and the semolina is cooked. This usually takes about 5-7 minutes. The halwa should start to thicken and come together.

Adding Sugar: Add sugar to the mixture according to your taste preferences once the semolina is cooked. Stir well until the sugar is completely dissolved and incorporated into the halwa.

Flavoring: Add the ground cardamom powder and mix it into the halwa. Optionally, add a few strands of saffron soaked in warm milk for added flavor and color.

Adding Nuts: Finally, mix the chopped nuts into the halwa. Reserve some nuts for garnishing if desired.

Serve: Remove the halwa from the heat once everything is well combined and it reaches your desired consistency. Garnish with the reserved nuts and serve hot.

Enjoy your homemade Suji Halwa as a delicious dessert or snack!