By Sooji Halwa is a classic Indian dessert made with semolina, ghee, sugar, and flavored with cardamom. It’s quick, delicious, and perfect for festivals or special occasions.
Here a simple recipe to make sooji halwa:
Ingredients:
- Sooji (semolina): 1 cup
- Ghee (clarified butter): ½ cup
- Sugar: ¾ cup (adjust to taste)
- Water: 2 ½ cups
- Milk (optional): ½ cup (for a richer taste)
- Cardamom powder: ½ tsp
- Cashews: 8–10, broken
- Raisins: 8–10
- Saffron strands (optional): a pinch
- Almonds or pistachios (optional, for garnish): 1 tbsp, slivered
Instructions
- Prepare the Ingredients:
- Heat water in a separate pot and dissolve the sugar in it. Add saffron strands if using and keep it warm. (You can replace part of the water with milk for creaminess.)
- Chop the cashews and keep them ready with raisins.
- Roast the Sooji:
- Heat ghee in a heavy-bottomed pan on medium heat.
- Add the sooji and roast it until golden brown, stirring constantly to avoid burning. The roasting ensures the sooji has a nutty aroma and prevents it from becoming sticky later.
- Fry Dry Fruits:
- In the same pan or a separate small pan, fry cashews and raisins in 1-2 teaspoons of ghee until golden and set aside.
- Add Liquid:
- Carefully pour the warm sugar syrup (or water-milk mixture) into the roasted sooji. Stir continuously to avoid lumps. Be cautious as it might splatter.
- Cook the Halwa:
- Reduce the heat to low and stir until the mixture thickens and starts to leave the sides of the pan.
- Add cardamom powder, fried dry fruits, and mix well.
- Garnish and Serve:
- Garnish with slivered almonds or pistachios.
- Serve warm as a dessert or offering (prasad).
Tips for Perfect Halwa
- Use a good-quality ghee for a rich flavor.
- Roasting sooji properly is key to the taste and texture.
- Adjust sugar to taste based on your preference.
