Method:
Grate soy granules into a semolina-like powder. Soak the saffron in warm milk and keep aside. Coarsely powder the cardamom. Heat 5 ml ghee in a shallow pan and roast the powdered granules till light golden brown. In a separate pan, make a thin sugar syrup using sugar and water. Pour this into the roasted granules stirring continuously till they mix well. Add ghee little by little along with cashew nuts, raisins and powdered cardamom. Cook till the ghee starts separating from the halwa. Add saffron just before removing from fire. Serve warm.
|
Soya Granules |
350 gms |
|
Sugar
|
To taste
|
|
Ghee
|
120 gms
|
|
Cashewnuts
|
25 gms
|
|
Raisins
|
20 gms
|
|
Small cardamom
|
5 gms
|
|
Saffron
|
A few strands
|
|
Warm milk
|
5 ml |
|
Water
|
350-450 ml
|