Sooji Halwa Recipe

 

 

PREP TIME

1 min

COOK TIME

14 mins

TOTAL TIME

15 mins

 

RECIPE TYPE: desserts

CUISINE: indian

SERVES: 3-4

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.

2. add the sooji/rava/semolina. i have used fine variety of sooji.

3. add the cashews/kaju.

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.

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.

6. add raisins, cardamom powder and chironji. you can also add sliced almonds or pistachios.

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.

8. bring the water+ sugar solution to a boil.

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.

10. the sooji will begin to absorb the water and swell.

11. the mixture will start thickening. keep on stirring often.

12. the sooji mixture has thickened but still soft and moist and the consistency like that of a pudding.

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.

14. serve sooji ka halwa hot or warm or when cooled down.