Dry roast the suji in a deep heavy bottomed kadhai / pan for 5-7 minutes on medium flame. Keep stirring.

When the suji starts changing color and the aroma fills up the kitchen, slowly pour in coconut oil.

Don’t stop stirring! You’ll know the suji is well roasted when the oil starts to form a separate layer on top ~10 minutes on medium flame.

Add cardamon powder, raisins, almonds and other spices of your choice and mix well.

Sugar Solution: simultaneously, bring half of the water and all of the sugar to boil in a separate pan.

CAREFULLY pour this piping hot sugar solution onto the suji, this is going to splatter, but keep stirring.

While adding in the rest of the water, continue stirring so there are no lumps formed.

You’ll notice the mix thickening as the suji absorbs the water and the result is a moist pudding.

Keep stirring and cooking until all of the water is absorbed and the halva leaves the sides of the pan.

At the very end stir in the kesar strands, garnish with desiccated coconut and voila!

This is absolute heaven as prasad, served with choli and puri!

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