Marigold Pooris and Rose Halwa

Ingredients

• Pinch of saffron threads
• 1 cup plus 2 tablespoons cold milk
• 2 cups atta (whole wheat flour)
• Pinch of kosher salt
• 2 tablespoons plus 1 teaspoon torn fresh or dried edible marigold petals, divided (see note)
• 1 teaspoon sugar
• 2 tablespoons ghee, melted
• Oil for frying
• 0.5 cup ghee
• 1 cup semolina
• 0.5 cup sugar
• 1.5 cups milk
• 0.5 cup rose water syrup (such as Rooh Afza)
• 0.5 cup sugar
• 2 teaspoons ground cardamom
• 2 drops red food coloring
• Pinch salt
• Crushed pistachios
• Dried rose petals

Steps

1. Combine saffron threads and 2 tablespoons of the milk in a medium bowl. Stir in atta, 2 tablespoons of the marigold petals, sugar, the remaining 1 cup of milk and pinch of salt to form a stiff dough. Add ghee and knead until ghee is incorporated into dough. Cover dough and let rest 30 minutes.
2. While dough rests, place the remaining 1 teaspoon marigold petals and sugar in a food processor and pulse until crumbly, about 4 pulses.
3. Divide poori dough into 6 equal pieces. Use a rolling pin to roll each piece into a flat round 6 inches wide.4. In a deep, medium skillet, heat 3/4 inch oil to 350°F. Fry pooris 1 at a time, frying until poori floats to top, 1 to 2 minutes. Using the back of a ladle, press poori down into oil on 1 side, frying until poori is golden brown on each side, 2 to 3 minutes. Using tongs, transfer fried pooris to a paper towel-lined rack and sprinkle with marigold-sugar mix. Repeat frying process with remaining pooris.
4. In a large saucepan over medium, heat ghee until melted. Add semolina and cook, stirring constantly, until fragrant.
5. Meanwhile, place milk, rose water syrup, sugar, cardamom, and salt in a separate saucepan, and bring to a boil, 2 to 3 minutes. Pour milk mixture into semolina mixture and cook over medium-low, stirring constantly, until it thickens, 8 to 10 minutes.
6. Garnish halwa with pistachios and dried rose petals and serve with warm pooris.