In a heavy bottom kadhai, roast sooji along with ghee.
Keep stirring so that the sooji doesn't burn.
Keep the flame on low.
When the sooji turns light gold in colour add the sugar and keep stirring.
The sugar starts melting and starts coating the grains of sooji.
It will start caramelizing and the whole mixture will start turning gold in colour.
At this time carefully add the cold milk into it.
It will start splattering and crackling. Do not worry!! The mixture will turn hard.
Switch off the flame and give it a good mix.
Serve immediately by garnishing it with flaked almonds.
This Halwa is dryer compared to the regular sooji ka halwa/ Sajjige.
The crispiness comes due to caramelising of sugar along with rava and less amount of milk. Make sure you roast the sooji and sugar well before adding milk.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/sooji-ka-halwa-crispy-crunchy-halwa/