Rinse Suji 2 to 3 times with water, and drain all excess water

Add eggs in Suji and whisk properly

Add milk in Suji and egg mixture, mix it well and keep aside

Heat oil and add illaichi

Add sugar and cook on low flame and keep on stirring till sugar caramalizes to brown color ( donot over brown otherwise the halwa will turn bitter

When sugar is carmalized turn the flame to low and stir the Suji and milk and eggs mixture well (eggs should not have lumps as it will spoil the texture of halwa) and add the mixture to sugar

The sugar will turn into a big lump, keep stirring vigrously so that the eggs don’t get scrambled

Slowly the sugar will melt

Keep stirring till the milk is dried and oil separates and halwa consistency reached

Garnish with your choice of nuts

Served preferably hot