Semolina fudge / Halwa Prasad / Suji Ka Halwa
I am Very happy today, as my younger daughter is coming home after so many months. Like mother like daughter, she is a big foodie like me and her list of choice food is always ready a month before. I just love to cook for my daughters, however, this time we are going to miss our elder angel as she is busy with work. part of life, I am happy that she is busy with her dream project my blessings are always with her. Coming back to list, Sooji Halwa is my daughters first choice. She calls it sheera as she is studying in Maharashtra.
As a Bhog:
Sooji halwa is often made for an auspicious occasion or a pooja. It could also be a festive occasion like diwali, Ganesh Chaturthi or a religious ceremony conducted in your home or also when you just want to have something sweet. In North India we often make it for special breakfast accompanied with mater poha and bread rolls.
If you are making sooji halwa for religious occasions then add a pinch of edible camphor in it. during 8th or 9th day of navratri festival, this sooji halwa is made along with dry kala chana and poori for kanjak pooja and called ‘ Ma ka Prasad’
I often make sooji halwa as a bhog to be offered to the deities. This recipe has a good amount of ghee. reduce the ghee, if you prefer.
How to make?
Making Suji Halwa is very simple just few steps you have to follow and few tips to be notice
- It is important that you take a very fine and good quality suji or rava to make this halwa.
- Always make sugar solution to make halwa. Make sure it has to be really hot and sugar has to be devolved properly before you add.
- I have taken a generous amount of ghee and sugar. However, you can reduce it as per your requirement.
- For more healthy option and to give Halwa a rich taste you can add milk instead of water.
- Not a sugar person? no problem, you can add jaggery instead. The Proceeder is same like sugar solution, just add Jaggery instead of sugar heat it, till devolved properly but, do not forget to strain it to eliminate impurities.
- you can add saffron and cardamom both as a flavouring agent to make it more aromatic. That’s it !!
Lastly, I am sure by now your sweet cravings must be increased, don’t worry we have so many interesting recipes for you to follow. Just click for a blog catagory Indian Sweets and you will find lots of indian sweet recipes with step by step description.
Print
step by step recipe
- Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup sooji/rava/semolina. I have used rava in it.
- Start roasting the sooji , keep on stirring the sooji so that it does not stick to the pan and is roasted evenly. Till Sooji changes it’s colour and turn light golden. 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.
- Add 1 tsp chironji, 2 tbsp raisins/kishmish, 2 tbsp chopped almonds and 4- 5 cashew nuts and cardamom powder (4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded).
- When you keep the sooji for roasting in the ghee, at the same time heat 2 cups water and (¾ to 1 cup) sugar in another pan. stir so that the sugar dissolves. Bring the water and sugar solution to a boil.
- 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.
- The sooji will begin to absorb the water and swell. At this time you can feel the aroma of roasted Sooji and ghee.
- The mixture will start thickening. keep on stirring often. Till the sooji mixture thickened but still soft and moist .
- Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. Your halwa is ready to serve.
- Now 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.
Suji Halwa / Semolina Fudge / Halwa Prasad
Course: DessertCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutes300
kcalSuji ka halwa is a classic Indian semolina pudding made with sugar, ghee and dry fruits. Best for any prasadam.
Ingredients
½ cup suji – 100 grams( fine rava or semolina or cream of wheat)
⅓ cup sugar – 80 grams or approximate 5 to 6 tablespoons sugar or add as required
⅓ cup ghee – approximate 6 tablespoons of ghee
½ teaspoon cardamom powder – or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)
10 to 12 cashews – halved or whole (kaju)
2 tablespoons raisins (kishmish)
1 teaspoon chironji – optional (charoli)
1.25 cups water – can also add 1 cup water
1 pinch edible camphor (optional)
Directions
- Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup sooji/rava/semolina. I have used rava in it.
- Start roasting the sooji , keep on stirring the sooji so that it does not stick to the pan and is roasted evenly. Till Sooji changes it’s colour and turn light golden. 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.
- Add 1 tsp chironji, 2 tbsp raisins/kishmish, 2 tbsp chopped almonds and 4- 5 cashew nuts and cardamom powder (4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded).
- When you keep the sooji for roasting in the ghee, at the same time heat 2 cups water and (¾ to 1 cup) sugar in another pan. stir so that the sugar dissolves. Bring the water and sugar solution to a boil.
- 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.
- The sooji will begin to absorb the water and swell. At this time you can feel the aroma of roasted Sooji and ghee.
- The mixture will start thickening. keep on stirring often. Till the sooji mixture thickened but still soft and moist .
- Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. Your halwa is ready to serve.
- Now 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.
Hi Minalji
Very nice blog… my sincere compliments
2 questions for you
1. can we make halwa with equal quantities of besan and suji ?
2. And also kindly let me know the effects of mixing water and milk half half
Many Thanks
Regards
Nilofer
Hi Nilofer ji thanks for your appreciation… Yes!! You can use suji and besan both for halwa with this combination halwa will be little dense.
2. In South India they make suji halwa with milk and believe me it tastes as good as this…you must try and let me know how much you like it.
Very soon I am starting my new series diet food stay tuned..
Hi Nilofer ji thanks for your appreciation… Yes!! You can use suji and besan both for halwa with this combination halwa will be little dense.
2. In South India they make suji halwa with milk and believe me it tastes as good as this…you must try and let me know how much you like it.
Very soon I am starting my new series diet food stay tuned..
Thanks for sharing such a valuable information, I have recently purchased Sooji from BOFY. The one organic store for all organic products. Sooji is fresh and pure and while cooking even the smell is also good. You can buy sooji online from bofy and get 10% off on first purchase.