sooji halwa recipe – classic indian semolina pudding made with ghee and dry fruits.
Recipe type: desserts
Total time 15 mins
Ingredients (american 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)
- crush the cardamoms to a fine powder in a mortar-pestle and keep aside.
- keep a kadai or pan on a low flame.
- add the ghee and when the ghee is heating up, do the following.
- take the sugar and water in another pan.
- keep this pan on a medium to high flame and let the sugar solution come to a boil.
- once the ghee becomes hot, add the semolina & cashews and stir.
- keep on stirring the sooji/semolina so that it does not stick to the pan and is roasted evenly.
- in the meanwhile keep your attention also on the sugar solution.
- if the mixture starts to boil, then lower the flame and let it simmer.
- keep on sauteing & stirring the semolina for 7-8 mins till the grains change their color and when the cashews also change to a light golden.
- then add the cardamom powder, raisins and edible camphor.
- stir and then add the bubbling hot sugar solution slowly.
- be careful as the mixture has the tendency to splutter.
- be quick enough to stir. the sooji will begin to absorb the water and swell.
- keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the kadai or pan.
- serve sooji halwa hot or warm or when cooled.
From:Veg Recipes Of India