Suji ka Halwa Recipe

Name: Suji ka Halwa Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup Clarified Butter (Ghee); 4 Crushed Cardamom Pods; 1 cup Semolina; 2 cups Sugar; 3 cups Water; 1/8 tsp Yellow Food Color; 1/2 tsp Kewra Water / Zafrani Kewra (optional); 2 tbsp Sliced Almonds; 2 tbsp Sliced Pistachios; 2 tbsp Ashrafian (Optional)

September 10, 2024 admin

Ingredients

Clarified Butter (Ghee)		1/2 cup
Cardamom Pods		4 Crushed
Semolina		1 cup
Sugar		2 cups
Water		3 cups
Yellow Food Color		1/8 tsp
Kewra Water / Zafrani Kewra (optional)		1/2 tsp
Sliced Almonds		2 tbsp
Sliced Pistachios		2 tbsp
Ashrafian (Optional)		2 tbsp

Suji ka Halwa – A Sweet Tradition in Indian and Pakistani Cuisine

Discovering the Magic of Suji ka Halwa

Suji ka Halwa, also known as Sooji Halwa or Rawa Kesari, is a cherished dessert in both Indian and Pakistani cuisines. This semolina pudding, celebrated for its rich, comforting flavor and creamy texture, has been a beloved staple in South Asian households for generations. Whether enjoyed during festive occasions, religious celebrations, or as a special treat, Suji ka Halwa holds a special place in the hearts of many.

What makes Suji ka Halwa truly special is its capacity to transport you to cherished memories and its celebration of timeless tradition. Discover how to prepare this classic dessert and bring a taste of heritage into your home:

Step-by-Step Preparation:

Roasting the Semolina: Begin by heating ghee in a heavy-bottomed pan. Add the crushed cardamom and cook for a minute until fragrant. Next, add the suji (semolina) and roast the mixture, stirring continuously, until the aroma is released and the color of the semolina changes. This should take about 3-5 minutes.
Preparing the Syrup: In a separate pan, bring 3 cups of water to a boil. Add yellow food color and 2 cups of sugar, and stir until completely dissolved. Cook the syrup just until the sugar is fully dissolved and the syrup is clear. Avoid overcooking.
Combining Ingredients: Gradually pour the hot syrup into the roasted suji, stirring continuously to avoid lumps. Be cautious as the mixture will bubble up.
Cooking the Halwa: Lower the heat and cook the mixture for 3-5 minutes, stirring occasionally, until it thickens and begins to leave the sides of the pan. Don’t worry about any excess water; the halwa will reach its desired consistency after sitting for 15 minutes.
Final Touches: Stir in the kewra water (if using) and the dry fruits (pistachios and almonds). Cover the pan and let it sit for 15 minutes to allow the flavors to meld and the halwa to reach the desired consistency.
Serving: Garnish with extra nuts or saffron if desired. Serve the Suji ka Halwa hot for a comforting and satisfying treat.