Suji Halwa, a classic Indian dessert, begins with roasting suji in ghee until it reaches a golden color and releases a nutty aroma. Simultaneously, a sugar syrup is prepared by boiling water or milk with sugar. The hot syrup is carefully added to the roasted semolina, followed by cardamom for flavor and fried nuts for garnish. The mixture is stirred until it thickens and becomes soft and aromatic. The ghee adds richness, and saffron can be used for extra flavor. Suji Halwa is a versatile dish that can be enjoyed during festivals or as an everyday treat.
Ingredients:
- 1 cup suji (semolina or rava)
- to 1 cup sugar (adjust according to sweetness preference)
- cup ghee (clarified butter)
- 3 cups water (or a mix of water and milk for a richer texture)
- teaspoon cardamom powder
- A handful of cashews, almonds, and raisins (for garnishing)
- A pinch of saffron (optional for extra flavor and color)
Step-by-Step Recipe:
Step 1: Roast the Suji (Semolina)
- Heat a heavy-bottomed pan on medium heat and add cup ghee. Let the ghee melt.
- Once the ghee is warm, add 1 cup of suji (semolina) to the pan.
- Stir the suji continuously, making sure it roasts evenly. The semolina will turn golden and release a pleasant nutty aroma.
- This process takes about 8-10 minutes. Be patient, and don't rush the roasting as it's key to the flavor and texture of the halwa.
Step 2: Prepare the Sugar Syrup
- While the suji is roasting, in a separate saucepan, boil 3 cups of water (or a 50/50 mix of water and milk if you want a creamier halwa). Add to 1 cup sugar depending on your taste.
- Stir until the sugar dissolves completely, then lower the heat and keep the sugar syrup warm.
- You can also add saffron strands to the syrup at this stage for a lovely aroma and golden hue.
Step 3: Add the Sugar Syrup to the Roasted Suji
- Once the suji is well-roasted, carefully pour the hot sugar syrup into the pan with the roasted semolina. Be cautious as the mixture may splutter.
- Stir immediately and continuously to avoid lumps forming. The semolina will start absorbing the liquid and puff up.
Step 4: Cook the Suji Halwa
- Lower the heat and keep stirring the mixture, ensuring there are no lumps. Cook the halwa for another 4-5 minutes until the suji absorbs all the liquid and the halwa reaches a thick, soft consistency.
- At this stage, add teaspoon of cardamom powder for fragrance and flavor.
- If desired, you can also add more ghee at this stage for a richer halwa.
Step 5: Garnish and Serve
- In a small pan, heat a little ghee and fry the cashews, almonds, and raisins until golden brown.
- Mix the fried nuts and raisins into the halwa.
- Turn off the heat, cover the pan, and let the halwa sit for 2-3 minutes for the flavors to meld together.
- Serve hot, garnished with extra nuts and a pinch of saffron on top if using.
Tips:
- Roasting the semolina properly is crucial for the best flavor. Ensure it turns golden and releases a fragrant aroma before adding the syrup.
- Adjusting the ghee and sugar: You can adjust the amount of ghee and sugar based on your preference for richness and sweetness.
- Water to Suji Ratio: The ratio of water (or milk) to suji is generally 3:1 for a soft and smooth halwa.
Enjoy your Suji Halwa, a classic Indian dessert that's perfect for festivals, special occasions, or simply as a comforting sweet treat at home.
