Wednesday, December 17, 2014

Sooji Halwa Recipe


RECIPE TYPE: desserts
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup sooji/rava/semolina ( i have used a fine variety of sooji)
  • ¾ cup to 1 cup sugar, or as required
  • ½ cup ghee
  • 4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded
  • 10 to 12 cashews/kaju, halved or whole
  • 2 tbsp raisins/kishmish
  • 1 tsp chironji (optional)
  • 2 cups water
  • a pinch of edible camphor ((optional)

1. heat ghee in a kadai or a thick bottomed pan.
heat ghee to make sooji halwa recipe
2. add the sooji/rava/semolina. i have used fine variety of sooji.
add sooji or suji
3. add the cashews/kaju.
roasting sooji
4. start roasting the sooji and cashews. keep on stirring the sooji so that it does not stick to the pan and is roasted evenly. in the pic below, you can see the sooji changing color.
roasting the sooji
5.  roast sooji till you can see the ghee getting separated and when you see the cashews getting browned. the color of the rava should not become brown. this takes approx 7-8 minutes on a low flame. this step is important because if sooji is not roasted well then you will not get perfect texture in the halwa. there will be slight raw taste in the sooji halwa.
roasting the sooji
6. add raisins, cardamom powder and chironji. you can also add sliced almonds or pistachios.
add cardamom to sooji halwa recipe
7. when you keep the sooji for roasting in the ghee, at the same time heat water and sugar in another pan. stir so that the sugar dissolves.
heating water to make sooji halwa
8. bring the water+ sugar solution to a boil.
heating water to make sooji halwa
9. once you stir the raisins, cardamom powder and chironji, then pour the boiling sugar solution in the ghee-sooji mixture slowly, with continuous stirring. pour carefully, as the mixture sizzles and splutters.
add water to sooji halwa
10. the sooji will begin to absorb the water and swell.
sooji absorbing water
11. the mixture will start thickening. keep on stirring often.
making sooji halwa recipe
12. the sooji mixture has thickened but still soft and moist and the consistency like that of a pudding.
making sooji halwa
13. once all the water is absorbed, you will notice the change in the texture. the ghee also will be visible at the sides. the final texture below.  if you want to make slices, then immediately pour the sooji halwa mixture in a greased pan or tray. spread evenly and when warm or cooled, cut into diamond shaped or square slices.
making sooji halwa recipe
14. serve sooji ka halwa hot or warm or when cooled down.

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