Something different from the regular suji ka halwa which he have been making from years. This is my mother-in-law's go to recipe for the post dinner dessert cravings.

INGREDIENTS

200gm suji (semolina)

700gm milk

220gm nolen gur (date palm jaggery)

1/2 tsp cardamom powder

A pinch of nutmeg powder

Roasted and chopped cashewnuts

METHOD

In a pan, dry roast suji on low flame till it turns light brown.

Add milk and stir well till suji is cooked enough and absorbs the milk completely. Add extra milk if required. Luckily, this suji halwa doesn't intake that much of hand work as the regular one since we have dry roasted the suji and the chances of forming lumps is sleek.

Add date palm jaggery, cardamom and nutmeg powder and continue to stir. Cook on low flame till a smooth texture is formed.

Serve hot, topped with roasted cashew nuts.

NOTES

Nutmeg is completely optional, though I enjoy their warm and nutty flavor. I always make a point to add a pinch to my turmeric night before the good night sleep.

You can use nuts of your choice for garnish.

Though this suji halwa tastes best with date palm jaggery but since it is not easily available, you can use regular jaggery too.