Many years ago now, my mum made a delicious soojir halwa which was different to the one we normally make. It was smooth and white. My mum called it "Pakistani sooji". At the time, I hesitated while eating it as I thought I was allergic to almonds, so I didn't request any more. Unfortunately, my mum has since forgotten the old recipe. All I know is that it had milk in it, rather than water.

Now I have an idea for a halwa. It will remain a simple Bengali dish, but with a British twist. I want it to have the same colour and consistency as the long lost Pakistani sooji. My guess is that it will probably need a lot more liquid than usual. My question is if I added all of the toasted semolina (or other flours) to a pan of boiled milk, will it thicken or will it dissolve? Do you recommend other methods? What flour to liquid ratio do you recommend? I don't want to waste any ingredients.

I will share the recipe if it works out. Thanks in advance.

Update: I'm tried making it today, and I failed. I poured in the milk like usual, but I couldn't pour all of it in as it was starting to become too runny. I stirred for so long to thicken it. It ended up darker than the usual soojir halwa that we eat, and a lot more gooey than I intended. I'm going to try this method in the future, and reduce the amount of ghee I use.