Unlock The Flavors Of Traditional Suji Halwa With This Easy Recipe

Ingredients:

• 1 cup suji (semolina or rava)
• ¾ to 1 cup sugar (adjust according to sweetness preference)
• ½ cup ghee (clarified butter)
• 3 cups water (or a mix of water and milk for a richer texture)
• ½ 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 ½ 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 ¾ 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 ½ 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.