Conventional Indian pastry, Sooji Halwa is a pudding produced using semolina (sooji).
Ghee, sugar and sooji are the three fundamental fixings needed to make this simple sweet!
Like up until this point, I had not shared the formula for Sooji Halwa (Suji Halwa)! I mean can there be any less difficult (and simpler) Indian treat?
Growing up, there were 2 treats that mother made consistently one was halwa and the different was kheer.
While halwa is an expansive term utilized for pudding like sweets in India, the most well-known halwa that mother made were sooji halwa and aate ka halwa (produced using wheat flour).
Sooji ka halwa was made in home at whatever point we needed to have something sweet. It was a simple treat which mother could prepare quickly and thus it was her go to dessert for sweet desires.The halwa was additionally made as prasad (offering) for different celebrations. I ate bowls of sooji halwa during Navratri!
What is Sooji Halwa?
It’s a pudding made with sooji (semolina), ghee (explained margarine) , sugar and water.
All the other things is discretionary.
Like, I have added some milk however you can utilize 100% water.
Milk makes the halwa more velvety thus I incline toward utilizing half milk and half water.
I have marginally seasoned the halwa with cardamom and nuts.
Again you can skirt both on the off chance that you need, absolutely discretionary.
My mother’s ordinary sooji halwa (or suji halwa) never had nuts in it. She didn’t add cardamom powder.
sooji halwa served in a dark plate with a spoon scooping a chomp from the halwa
Instructions to Make Best Sooji Halwa
It’s simply a straightforward pastry however here are not many things you need to remember while making sooji halwa.
Getting the proportion right: back home, I have regularly heard this from individuals that for making the best sooji halwa, utilize same measure of ghee, sugar and sooji and twofold the water.
Presently that may appear as though a great deal of ghee however it does truly make the best halwa.
For this formula, I do utilize same sum (1/2 cup) of ghee and sooji. I somewhat cut down on the sugar and utilize 1/3 cup.
You can very well 1/2 cup so then it will be 1/2 cup of every fixing.
I utilize multiple times the water since I like my halwa more on the gentler side. What’s more, I don’t do 100% water yet rather half milk and half water for a creamier halwa.
Cook the sooji until fragrant: the main advance! In the event that you don’t cook the sooji appropriately, the halwa will have crude taste.
I don’t care to brown my sooji for the halwa. So I cook it on low warmth, blending consistently until it’s quite fragrant.
It takes around 8 to 9 minutes for it to broil on low warmth.
Be cautious while adding the fluid: when you add hot fluid (water and milk for this situation) to the hot dish of cooked sooji, it rises like there’s no tomorrow. So be exceptionally cautious!
Add gradually and cautiously else you will consume yourself.
It’s additionally a smart thought to utilize a dish with a long handle to warm up the milk, sugar and water blend.
That makes it simpler to empty the hot fluids into the sooji.
Mix continually to try not to shape irregularities: to ensure your halwa is smooth, mix ceaselessly as you add the fluids.
In the event that you don’t do that, it will frame irregularities and will not have the velvety surface.
This sooji halwa is daintily improved. Increment the amount of sugar for a better halwa.
Method
1-To a skillet, add sugar, water and milk. Mix and let it heat up on medium warmth. You would prefer not to bubble it however combination ought to be warmed through and sugar ought to be disintegrated.
2-While the milk-water warms up, put a skillet on medium warmth and add ghee to it. Allow the ghee to liquefy.
3-Then add sooji to the container and mix.
4-Add in the wrecked cashews and mix.
5 – Stirring ceaselessly, cook the sooji on low-medium warmth
6-Add cardamom powder and keep on blending.
7-Stir for around 8 to 9 minutes on low-medium warmth. When sooji is fragrant and starting to change tone, that it an opportunity to add the fluid.
I don’t care to brown my sooji, in the event that you need hazier tone halwa, broil couple more minutes.
8-Add the warmed milk-water-sugar-blend into the skillet. It will bubble a great deal as you add the fluids into the dish so be cautious and add gradually.
9-Whisk the sooji consistently as you add the fluids.
10-Add the fluids in 2-3 sections, whisking constantly with one hand.
11-Keep mixing, sooji will start to assimilate the fluid and thicken up.
12-Stir for 2 minutes more until the halwa thickens and leaves the sides of the container.
Embellishment with more cashews and serve sooji halwa warm!
On the off chance that you’ve attempted this Sooji Halwa Recipe, at that point remember to rate the formula.
INGREDIENTS
- 1/3 cup sugar 75 grams, or utilize more for a better halwa
- 3/4 cup water 6 oz/180 ml
- 3/4 cup milk 6 oz/180 ml
- 1/2 cup ghee 100 grams, in semi-strong state
- 1/2 cup sooji (semolina) 90 grams, utilize fine sooji
- 10 entire cashew nuts broken into little pieces
- 1/8 teaspoon cardamom powder
INSTRUCTION
1 To a container, add sugar, water and milk. Mix and let it heat up on medium warmth. You would prefer not to bubble it however combination ought to be warmed through and sugar ought to be disintegrated.
2 While the milk-water warms up, put a skillet on medium warmth and add ghee to it. Allow the ghee to liquefy. At that point add sooji to the skillet and mix. Include the messed up cashews and mix.
3 Stirring constantly, cook the sooji on low-medium warmth. Add cardamom powder and keep on mixing.
4 Stir for around 8 to 9 minutes on low-medium warmth. When sooji is fragrant and starting to change tone, that it an opportunity to add the fluid.
5 I don’t prefer to brown my sooji, on the off chance that you need more obscure tone halwa, broil couple more minutes.
6 Add the warmed milk-water-sugar-blend into the skillet. It will bubble a ton as you add the fluids into the skillet so be cautious and add gradually.
7 Whisk the sooji constantly as you add the fluids. Add the fluids in 2-3 sections, whisking persistently with one hand.
8 Keep mixing, sooji will start to retain the fluid and thicken up.
9 Stir for 2 minutes more until the halwa thickens and leaves the sides of the container.
10 Garnish with more cashews and serve sooji halwa warm!
