Tuesday, September 1, 2015

Sooji Ka Halwa

"Sooji Ka Halwa" is one of the popular desserts in Indian kitchen. It is also known as "Suji ka Sheera" or "Rava halwa". This dessert is a heavenly combination of Sooji (or semolina), sugar, ghee (or clarified butter) and dry fruits. If made with correct proportions, this dessert can hit the sweet spot every single time. This halwa is also made along with Pooris and Kaale Chane on the occasion of Ashtami as Prasad.

I made this dessert yesterday night when I was craving so much for eating something sweet. People tend to get midnight hunger pangs but yesterday I got midnight "Sweets" pang. First I tried to suppress it as I was feeling lazy in getting up and preparing something so late. I closed my eyes and tried to sleep but then the line "Kuch Meetha Ho Jaye" kept echoing in mind. So I instantly decided to prepare something to feed this "Sweets-Craving" Devil in my head (and stomach ;) ) or else I would not be able to sleep for the entire night. So you can imagine how easy and quick this dessert must be.




Ingredients: (Serves 4-5 persons)


  • Semolina (Sooji)- 1 cup
  • Desi ghee-3/4th cup
  • Sugar-1 and 1/4 cup
  • Water-4 cups
  • Chopped Cashews-1/8 cup
  • Chopped Almonds-1/8 cup
  • Washed Raisins-15 to 20 by count
  • Cardamom powder-1/2 tsp


Preparation Time: 15-20 minutes


Steps To Prepare:


Step1:
Add ghee to a pan on medium heat. When it becomes warm add sooji to it and roast on low flame till it becomes golden brown.




Step2:
Add water and sugar to the roasted sooji. Increase the flame. Stir well so that no lumps are formed. 



Add cashews, raisins and cardamom powder. Keep stirring for 2-3 minutes.



Step3:
As the halwa leaves the sides of the cooking pan, switch off the gas




Garnish with some more chopped almonds, raisins and serve!!

3 comments:

  1. I have fallen in love with the colour of yothis halwa :) .It reminds me of the halwa one gets to eat in a bhandara. Only love and dedication can get this beautiful colour. keep up the great work

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