Suji ka halva

Ingredients:

• 0.5 cup ghee
• 1 cup suji (fine semolina; see Note)
• 1 and 3/4–2 cups sugar, to taste
• 4-6 drops of yellow food coloring + extra for semolina (optional)
• 4 green cardamom pods, seeds crushed and skins discarded
• A pinch of saffron
• 1 tbsp almond flakes for garnish
• 1 tbsp edible dried rose petals for garnish
• Golden raisins for decoration

Preparation:

1. Heat a large, heavy-bottomed saucepan over medium heat for a few minutes. Add the ghee and semolina. Stir.
2. Meanwhile, in a medium saucepan, combine the sugar with 4 cups of water and heat, stirring, over medium-high heat. Add yellow food coloring, if using. Cook, stirring occasionally, until the sugar dissolves.
3. Add the crushed cardamom seeds, saffron, and yellow food coloring, if using, to the semolina mixture and continue cooking over medium heat, stirring occasionally, until the mixture is golden brown and the butter has separated, 2 to 5 minutes.
4. Gradually add the sugar water, stirring constantly (be careful not to add lumps), and cook, stirring occasionally, until the water has evaporated and the mixture resembles a porridge, 6–8 minutes. Cook, stirring constantly, until you see the butter separating, about 5 minutes.
5. Garnish with almonds, rose petals, and raisins. Suji halva is traditionally served warm, but is also delicious cold.
   
   Note
   
   If you can't find suji, you can use Cream of Wheat porridge instead.