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Suji Ka Halwa

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  2. Indian Desserts
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photo by Rajnish Rajput

INGREDIENTS
1 cups Semolina
Semolina
Also known as : Sooji, Rava
Semolina is a coarse, gritty type of flour usually made from durum wheat. It is used in the production of pastas as it has high gluten content which adds onto the binding properties of the pasta and also adds to the taste. Other products made are, couscous, upma, sweets, etc....
  • Sal
  • Sooji
1 cups sugar
sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
  • cheeni
    (चीनी)
4 cups Water
Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
  • agua
  • Sal
  • pani
    (पानी)
1/2 cups Ghee
Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
  • Ghee
    (घी)
1/4 teaspoons Cardamom powder
Cardamom powder Cardamom are large brown or small green pods filled with small aromatic seeds. It is grind to make a fine powder which is then used to flavor savory and sweet drinks and dishes....
  • ilaayachee paudar
    ( इलायची पाउडर)
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About The Chef
Lives in : New Delhi India "If I sing when I cook, the food is going to be happy."
Recipes by Rajnish Rajput

Suji Ka Halwa

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Suji Ka Halwa one of my favorite recipe.
Preparation

  • In a deep, heavy based sauce pan, melt the ghee add the sooji and stir fry over medium/low heat, depending on how often you stir it.

  • At the same time in another pan dissolve the sugar in the water over low heat and keep on simmer, till required.

  • It is convenient to do this in a pan with a long handle because when you pour the sugar solution into the soojee mixture a lot of steam is created, which may burn your hand.

  • When the sooji is a light brown and gets a glossy look and does not stick together much (which means it is fried enough) add the sugar solution and the cardamom and bring to a boil, then simmer till the liquid is absorbed. At this stage you can stir off and on, not continuous.

  • Serve hot,

Garnishing Ideas
  • garnished with the almonds.
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Excellent Because Its Healthy I love this recipe, Thumbs up!

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