Sanjeev Kapoor's recipe for Suji Aur Badam Ka Halwa involves roasting and powdering almonds; mixing the almond powder with melted ghee and semolina; adding milk, sugar and saffron; and cooking the mixture over medium heat. The recipe takes about 26 to 30 minutes to complete and makes four servings.
Start by roasting 2 cups of almonds, reserving 8 to 10 almonds for garnish. After the almonds have been roasted, coarsely powder them in a food processor. In a kadai, heat 6 tablespoons of pure ghee, add 1/2 cup of roasted rawa or suji semolina and roast the semolina until it appears light brown. Add the almond powder to the kadai and sauteé for another two to three minutes.
Add 1 1/2 cups of sugar, 2 cups of milk and a few kesar saffron threads to the kadai. Cook the contents over medium heat while stirring continuously. When the sugar dissolves and the mixture has the consistency of halwa, add 1/2 teaspoon of green cardamom powder and thoroughly combine. To finish, remove the halwa from the heat and garnish with the reserved almonds. Serve the halwa hot.
This halwa recipe comes from Sanjeev Kapor's book, "Kadai Cooking." Sanjeev Kapoor also publishes the recipe on SanjeevKapoor.com.