Instructions

1. In a heavy-bottomed pan, melt the ghee over medium heat.
2. Add the semolina to the melted ghee, stirring continuously to roast it evenly. Cook until the semolina turns a rich golden brown and emits a nutty aroma, approximately 5-7 minutes.
3. In a separate saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely, creating a simple syrup.
4. Gradually pour the hot syrup into the roasted semolina while stirring continuously to prevent lumps from forming. Be cautious as the mixture will bubble up.
5. Continue to cook the mixture, stirring gently, until it thickens to a pudding-like consistency, about 5-10 minutes.
6. Stir in the grated nutmeg (jauzi) and mix well to incorporate its aromatic flavor.
7. Remove from heat and transfer the Jauzi Halwa into a greased dish or plate. Smooth the surface with a spatula for an even finish.
8. Garnish with sliced almonds and pistachios, pressing them gently into the surface for an eye-catching presentation.
9. Allow the halwa to cool slightly before cutting it into squares or serving it warm. Enjoy this delightful treat with a cup of chai!