Rose halwa

Pinch saffron

1 cup whole milk

½ cup ghee, plus more for finishing

1 cup semolina

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ cup sugar

1 teaspoon rose water

2 tablespoons beet juice (optional)

½ cup heavy cream

Sliced almonds, pomegranate seeds or rose petals for garnish

Instructions: Combine the saffron with the milk and refrigerate the day before or at least a couple of hours before starting the halwa.

In a heavy-bottomed saucepan, heat the ghee and add the semolina. Together they should form a roux-like mass; on low heat, fry it for 4-5 minutes or until the semolina turns golden brown. If the mixture appears dry, add a tablespoon or two more of ghee. Next stir in the cardamom, cinnamon and sugar.

While stirring the halwa continuously to prevent lumps, pour in the milk with saffron and the rose water and beet juice, if using; continue cooking on low heat until the mixture comes together.

Serve the halwa warm with plain heavy cream and garnished with almonds, pomegranate seeds or rose petals.

NOTES & VARIATIONS

• The mixture thickens and firms up considerably as it keeps — when reheating it, just add half a cup of milk or water to bring it back to a softer consistency.

• To make beet juice without a juicer, grate a whole beet and squeeze it into a strainer.

• The spicing for the halwa is not limited to cardamom, cinnamon or saffron — I have made halwa with vanilla, nutmeg, a pinch of clove and even black pepper. The semolina will take on any of the aromatic seasonings beautifully.

Makes 3-4 servings From chef Anita Jaisinghani