To make Suji Maida Halwa, start by heating desi ghee and frying dry fruits until golden brown. Remove them and set aside. In the same ghee, add refined wheat flour and cook until light golden, then add fine suji and more ghee, cooking until golden brown. Prepare a sugar syrup with water, sugar, and cardamom powder. Once the flours are cooked, mix in the dry fruits and sugar syrup while stirring constantly to avoid lumps.

No, Suji Maida Halwa is not suitable for gluten-free diets as it contains refined wheat flour (maida) and fine suji, both of which are sources of gluten. If you're looking for a gluten-free alternative, consider using gluten-free flour blends or almond flour instead of maida.

If you don't have desi ghee, you can substitute it with unsalted butter or coconut oil. However, keep in mind that using these alternatives may slightly alter the flavor and texture of the halwa.

To store leftover Suji Maida Halwa, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to a week. When ready to eat, reheat it in the microwave or on the stovetop, adding a little ghee or water to restore its moisture.

Suji Maida Halwa pairs wonderfully with a cup of chai or coffee. You can also serve it alongside a scoop of vanilla ice cream for a delightful contrast in temperature and texture. Additionally, it can be enjoyed with fresh fruits or a side of yogurt for a balanced dessert experience.