• Place oil in a wide skillet or pan. Heat over medium-low heat, then add 1 cup sooji or rava and mix it well with the oil. Toast the sooji about five minutes, stirring it constantly. At first it won't look like anything is happening but slowly the sooji will begin to acquire a light brown color. Continue to toast the sooji until it is an even light brown color.
• As the sooji toasts, heat 2 ½ cups oat milk in a saucepan along with ¼ teaspoon saffron. Once the milk comes to a scalding point, turn off the heat and add 2 teaspoons of pure vanilla extract.
• To the toasted sooji add ¼ cup almond flour. Immediately turn off heat. Mix the almond flour with the sooji. You don't need to toast the almond flour any more: it will toast from the heat in the sooji as you mix it in.
• Turn the heat back on to low. Slowly, mixing constantly with the ladle, add the hot milk to the sooji. This step is an important one: you want to make sure you are dribbling the milk in very slowly and mixing constantly so lumps don't form.
• Add 1 ¼ cups sugar and 1 teaspoon ground cardamom. Mix them in. The sooji will get a little loose as the sugar melts. At this point cover the pan with a lid and let the sooji halwa steam for a couple of minutes as the sugar melts. Turn off heat and give the sooji one final mix. Turn off heat.

Make the nuts and raisins garnish

• In a small skillet heat a teaspoon of oil over medium low heat. Add 2 tablespoons of cashews and 2 tablespoons of golden raisins. Fry until the cashews are golden and the raisins are puffy. Pour them over the halwa.
• Serve the sooji halwa warm or at room temperature.