Halwa

Prepare the Syrup

In a saucepan, combine the sugar and water. Heat over medium heat until the sugar has completely dissolved. Remove from heat and stir in the rosewater and lemon juice. Set aside.

Cook the Halwa

In a large, heavy-bottomed pan, heat the ghee over medium heat.

Add the semolina and cook, stirring constantly, until it turns a golden brown color and becomes aromatic.

Slowly pour the prepared syrup into the pan with the semolina, stirring continuously to prevent lumps from forming.

Reduce the heat to low and continue cooking, stirring often, until the mixture thickens and starts to pull away from the sides of the pan.

Add Nuts and Spices

Stir in the chopped almonds, walnuts, cashews, and sultanas or raisins.

Add the ground cardamom, saffron (if using), and ground cinnamon. Mix well.

Cool and Serve

Transfer the halwa to a greased dish or tray and smooth it out with a spatula.

Allow it to cool completely before cutting into squares or diamond shapes.