In a bowl make a paste of milk and suji rest it10 minute
Take a nonstick pan add ghee let it hot add suji paste stir continuously other wise it can lumps
Cook it continuously until it changes colour brown
In other pan boil water and sugar let it boil add kesar leaves already deep in 2 tbsp milk.
Add chasni into the pan of brown suji paste cook approx 5 minutes.
We used leftover chasni from rasgulla.
It turns into thick consistency add dry fruits of your choice.Serve hot and enjoy.
It is suji halwa but it's taste is different from normal suji halwa.
You can remove ghee on the top of the halwa when it properly cooked it can easily remove with spoon.
