ingredients
2L water
325g condensed milk (1 milkmaid tin)
390g evaporated milk (carnation – 1 tin)
1 pinch salt
300g semolina flour
1 pinch food colouring
500g cashew nuts (blended-fine)
300g almonds
4 tbsp pure ghee

instructions
- boil the condense milk, water & blended cashews over small fire – stir occasionally so that the bottom does not burn
- add food colouring & mix till even, bring mixture to a small boil
- add semolina flour, a little at a time to avoid clumping. stir well as you add the flour in
- add in carnation milk & salt
- bring mixture to a boil while stirring, over small fire – mixture should be thick
- add in ghee & continue to stir
- bring to a boil and mixture should thicken, integrate ghee into mixture as much as possible








- separately, heat the almonds over a small fire to roast them
- take them out once golden brown
- put the sooji halwa mixture in small cups & sprinkle almond and raisins on the top (as you prefer)
- cool the cups in room temperature, place them in the fridge to harden once the mixture has cooled
- cool for about 2 hours & enjoy!