Traditional Sooji ka Halwa

Combine the water and sugar in a medium saucepan and bring to a gentle boil over medium heat until the sugar completely dissolves, then reduce the heat to low to keep the syrup hot.

Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium-low heat. Add the cashews and almonds, and toast for 2 minutes until golden brown. Add the raisins, cook until they plump up, then remove all dried fruit and set aside.

Add the remaining ghee to the same pan over medium heat. Stir in the semolina and reduce the heat to medium-low.

Roast the semolina continuously for 8 to 10 minutes, stirring constantly with a wooden spoon, until it turns a pale golden colour and emits a nutty, toasted aroma.

Drop the heat to low. Carefully pour the hot sugar syrup into the semolina in a slow, steady stream while stirring vigorously to prevent lumps from forming.

Add the crushed cardamom pods to the pan. Cook for 3 to 4 minutes, stirring constantly, until the semolina absorbs all the liquid and pulls away cleanly from the sides of the pan.

Fold in half of the toasted nuts and raisins, cover the pan with a lid, and let it rest off the heat for 5 minutes to allow the texture to set.

Garnish with the remaining toasted nuts and serve warm.