Milk-Soaked Semolina Halwa: A Succulent Twist on a Traditional Delight!

• Discover a unique semolina halwa recipe using milk-soaked semolina for enhanced taste, aroma, and texture, making it succulent, granular, and soft.
• Traditional halwa often turns dry or lumpy; this method ensures a professional-quality halwa with saffron, cardamom, ghee, and dry fruits.
• Key ingredients include fine semolina, milk, ghee, sugar, water, saffron, cardamom powder, gram flour, and various dry fruits.
• The process involves soaking semolina in milk, preparing sugar syrup, roasting dry fruits, then roasting the soaked semolina with ghee and gram flour before combining.
• This halwa offers energy, easy digestion, strength from milk/ghee, and nutrients from dry fruits, making it beneficial for health, especially in winter.

Why It Matters: Elevate your halwa experience with this milk-soaked semolina recipe for a delicious, soft, and healthy treat.