Suji ka Halwa Recipe: This recipe for sooji halwa, enriched with almonds and cashews and prepared without milk, is a delightful treat for the taste buds anytime. Its soft and savory texture, along with its aromatic sweetness, makes it a standout dessert option that can rival even the best sweets on the table. What makes it truly special is not just its delicious taste, but also the ease with which it can be prepared, making it perfect for entertaining guests at short notice. Often referred to as rava sheera, it is also commonly served as prasadam in puja ceremonies. Follow the step-by-step photo recipe below to make it at home.
Ingredients: Suji ka Halwa Recipe
- 1/2 cup Semolina (sooji/rava)
- 1/3 cup Ghee (clarified butter) (or 1/4 cup)
- 1¼ cups Water
- 1/2 cup Sugar
- 5 Almonds (badam), sliced
- 5 Cashew nuts (kaju), chopped
- 1/4 teaspoon Cardamom Powder
Directions: Suji ka Halwa Recipe
- In a small saucepan, bring 1¼ cups of water to a boil over medium flame. Remove from heat and set aside.
- In a heavy-based pan, heat ghee over medium flame and add semolina.
- Stir and mix using a spatula.
- Roast the semolina until golden-brown, which will take around 8 to 10 minutes.
- Reduce the flame to low and slowly add the boiled water, stirring constantly to prevent spluttering.
- Continue stirring to avoid lumps from forming.
- Increase the flame to medium and cook until all the water is absorbed. Then add sugar and cardamom powder.
- Stir until the sugar dissolves and the mixture reaches a semi-solid consistency. Add and mix almonds and cashew nuts, reserving some for garnishing.
- The suji halwa is now ready to be served.
Tips and Variations: Suji ka Halwa Recipe
- To enhance the taste and make the halwa softer, replace water with milk. The recipe remains the same.
- For a traditional touch, dissolve 4-5 saffron strands in 2 tablespoons of milk for 5 minutes, and add it in step 5 to make kesar and badam sooji ka halwa.
Taste: Mildly sweet and soft.
Serving Ideas: Serve warm sooji halwa for breakfast with puris or with Potato Curry for lunch or dinner. Alternatively, allow it to set for a few hours, cut it into pieces, and serve it as a dessert.
Conclusion:
In conclusion, this Suji ka Halwa Recipe offers a delightful blend of flavors and textures, making it a versatile and popular dessert choice. Whether served as prasadam during puja ceremonies or enjoyed as a sweet treat with breakfast or dinner, its rich and aromatic taste is sure to please everyone. With simple ingredients and easy-to-follow instructions, this recipe allows you to create a delicious and comforting dish that will impress your family and guests alike.
FAQs about Suji ka Halwa Recipe
Can I use any other nuts besides almonds and cashews in this sooji halwa recipe?
Yes, you can customize the recipe by using your favorite nuts such as pistachios, walnuts, or even raisins. Feel free to experiment with different combinations to suit your taste preferences.
Is it necessary to roast the semolina until golden-brown?
Roasting the semolina until golden-brown enhances its flavor and gives the halwa a rich, nutty taste. However, if you prefer a lighter flavor, you can roast it for a shorter duration.
Can I make this sooji halwa ahead of time?
Yes, you can make the halwa ahead of time and store it in an airtight container in the refrigerator. When ready to serve, reheat it gently on the stove or in the microwave until warm.
Is it possible to make this sooji halwa without using ghee?
While ghee adds richness and flavor to the halwa, you can substitute it with oil for a lighter version. However, keep in mind that the taste and texture may vary slightly.
Can I adjust the sweetness of the halwa according to my preference?
Yes, you can adjust the amount of sugar to suit your taste. If you prefer a sweeter halwa, you can increase the quantity of sugar, and if you prefer it less sweet, you can reduce the amount accordingly.
