Zainab Khanam
- 1 cup grated fresh coconut - 1 cup semolina (sooji) - 1 cup sugar - 1 cup milk - ½ cup ghee (clarified butter) - ½ teaspoon cardamom powder - Chopped nuts (cashews, almonds) for garnish
In a pan, heat 2 tablespoons of ghee and roast the semolina until it turns golden brown. Set it aside.
In the same pan, add the remaining ghee. Sauté the grated coconut for a few minutes until fragrant.
Add the roasted semolina to the coconut mixture, followed by sugar and milk. Mix well and cook on low heat, stirring continuously.
Once the mixture thickens, add cardamom powder and mix thoroughly. Cook until the halwa pulls away from the pan.
Garnish with chopped nuts and serve warm or at room temperature. Perfect for festivals and celebrations!