Halwa

Method

Heat 100g ghee in a heavy-bottomed pan and roast the semolina over medium heat for 8-10 minutes, stirring continuously until golden and fragrant. In a separate pan, dissolve sugar in water with the cardamom, cinnamon, and cloves, then bring to a boil and simmer for 5 minutes to create a syrup. Slowly pour the hot syrup into the roasted semolina whilst stirring constantly to avoid lumps, then reduce heat to low and stir continuously for 5-7 minutes until the mixture thickens and becomes glossy. Meanwhile, heat the remaining 50g ghee and fry the cashews and sultanas until golden, then fold into the halwa along with a pinch of salt. Continue stirring over low heat for another 2-3 minutes until the mixture pulls away from the pan sides, then transfer to a greased baking tin, cool slightly, cut into diamonds or squares, and serve warm or at room temperature.