Sooji Halwa with Kashmiri Girda

Roast Nuts & Sooji

• While the syrup is heating, melt the ghee in a heavy-bottomed pan (kadai) over medium heat.
• Add the cashews and almonds and fry for 1-2 minutes until they turn a light golden brown. Add the raisins and fry for another 30 seconds until they plump up.
• Remove the nuts and raisins with a slotted spoon and set them aside.
• In the same ghee, add the sooji. Reduce the heat to low and roast, stirring continuously, for about 8-10 minutes.
• The sooji is perfectly roasted when it becomes fragrant, turns a light golden color, and the ghee begins to separate from the grains.

Combine and Cook Halwa

• With the flame still on low, carefully and slowly pour the hot sugar syrup into the roasted sooji. Stand back as the mixture will bubble and splutter vigorously.
• Stir continuously and quickly to prevent any lumps from forming.
• The sooji will absorb the liquid rapidly. Continue to cook, stirring, for 2-3 minutes until the halwa thickens and starts to pull away from the sides of the pan.

Garnish and Serve

• Stir in the fried nuts and raisins, reserving a few for garnish.
• Turn off the heat, cover the pan with a lid, and let the halwa rest for 5 minutes. This allows the sooji grains to swell and become fluffy.
• Garnish with the remaining nuts and serve warm.

Shape the Girdas

• Once risen, gently punch down the dough to release the trapped air.
• Divide the dough into 8 equal portions and roll each into a smooth ball.
• On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
• Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.

Second Proofing and Preheat Oven

• Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
• Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
• While the Girdas are proofing, preheat your oven to 400°F (200°C).

Bake the Girdas

• Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
• Sprinkle a generous amount of poppy seeds over the surface.
• Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.

Finishing and Serving

• Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
• Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.