This never fades. Semolina is fried in ghee to a golden color, then prepared using sugar syrup and garnished with a generous fistful of slivered almonds. It's comfort food at its very best.
To give it a richer taste, include saffron threads in your sugar syrup. They color the halwa nicely and leave a lovely aroma. Add crushed cardamom and top with fried almonds for a rich bite.
Sweetness and richness come from coconut. The grated coconut is roasted along with semolina and then cooked as normal. Coconut and almond together provide chewy-crunchy texture that turns out wonderful.
A delicious twist for chocolate fans. Mix in cocoa powder or melted dark chocolate into the halwa when it thickens. Stir in toasted almonds to retain that old-time crunch.
Floral and celebratory. Add rose water towards the end of cooking the halwa, and garnish with crushed almonds and dried rose petals. It's light, scented, and wonderful for celebrations.