Sooji ka halwa is one of the easiest and quickest of Indian dessert puddings to make. Fine semolina is first roasted in butter and then cooked with a sugar solution till the semolina is cooked.
Heat water in a sauce pan and add sugar. Cook until sugar dissolves. Keep aside.
In a non-sticky pan or kadhai, dry roast semolina (without ghee) until brown (~5-6 minutes on medium-low flame)
Add ghee and roast till golden brown
Reduce the heat to lowest and slowly and carefully add in the sugar solution while stirring the roasted semolina continuously. The water will sputter so be very careful in this step.
Cook with continuous stirring until the water is absorbed and the halwa starts to leave ghee. The ghee will come out on the sides of the pan.
Add cardamom powder. Mix and cook for another minute
Garnish with slivered almonds and serve hot.
Notes
For a complete weekend brunch pair the halwa with some poori-bhaji or just with pooris for a delicious halwa-poori meal.