1/2 cup sooji (rava, semolina flour)
1/4 cup ghee (clear butter)
1/3 cup sugar
1 1/2cup water
Pinch of cardamom powder
1 tablespoon sliced almonds for garnish
Boil the water with sugar, making a simple syrup. Set aside. Set the stove to medium heat and melt the ghee and add sooji. Roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma. Now add the syrup slowly, otherwise the water will splatter. After adding all the syrup, add cardamom powder and leave on the heat for few more minutes. Sooji will absorb the water, as the Halwa cools so keep Halwa a little softer then you want. Garnish with almonds.
Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut. For breakfast serve with aloo poori.
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.