Sooji Halwa Recipe
Semolina and sugar syrup dessert enhanced with cardamom and decorated with almonds. Likewise mainstream as rava sheera and offered as prasadam in puja, Suji Ka Halwa is a delightful pastry to get ready when unforeseen visitors show up since it is fast and too simple to cook!
Stage 1 Roast the sooji in ghee
Take a profound non-stick skillet and warmth it on medium fire. Add ghee and warmth it briefly. At the point when ghee liquefies totally, add semolina (suji) and broil it well. While cooking the semolina (suji), mix it consistently until it gives out a decent fragrance and turns light brilliant in shading.
Stage 2 Add nuts and raisins
At the point when semolina (suji) shows a sand-like consistency, add hacked cashews and cut raisins. Blend them well and dish for a couple of moments.
Stage 3 Boil milk, water and sugar in another container
In the interim, take another dish and warmth in on medium fire. Pour water and milk in the skillet and let it bubble. With regards to a bubble, add sugar. Mix it well.
Stage 4 Pour the blend combination to simmered semolina
At the point when the milk-water blend is prepared, cautiously add the simmered semolina in the combination. Mix well while adding the semolina to guarantee there are no bumps shaped.
Stage 5 Break the protuberances (assuming any) and consolidate the combination well
Utilize the rear of mixing spoon to break the framed irregularities, mix until the milk-water combination consolidates well with semolina. Mix till it thickens.
Stage 6 Cook until thick and dry prior to decorating
Cook the combination till it thickens. At the point when it begins to leave the sides of the dish, turn off the fire. Ultimately, embellish the halwa with hacked almonds and serve while it’s as yet hot!
Extents that can represent the deciding moment
Sooji halwa is regularly made in mass on merry or strict events. In the event that you need to make a huge amount, at that point there is a sure extent you need to follow.
The proportion of suji to sugar to water to ghee is 1:1:2:0.5 in a cup or glass estimation. I marginally go astray from this extent and add somewhat less ghee and sugar.
Sugar – For 1 cup of sooji or rava, I add ⅔ or ¾ cup of sugar. So the suji halwa has less pleasantness or is simply sweet. 1 cup of sugar gives an extremely sweet taste.
Ghee – I additionally add ⅔ cup ghee for 1 cup of suji. As far as I might be concerned, ⅔ cup is a decent measure of ghee. Lessen or increment the ghee on the off chance that you like.
Water – I add 2.5 cups water for 1 cup of suji. Despite the fact that you can even add 2 cups of water. The measure of water can likewise be expanded relying upon the nature of the rava and in the event that you need a pudding-like smooth consistency.
Tips for Best Suji Halwa
Kind of suji or rava: Use the fine assortment of suji for making halwa as it gives a smooth tasting halwa. You can likewise utilize Bombay rava.
Temperature: When adding the sugar answer for the rava, it must bubble and foaming hot. On the off chance that the sugar arrangement turns out to be warm, at that point heat it up till it reaches boiling point. The seared rava combination likewise must be hot when the sugar arrangement is added.
Multi-cooking: When you start broiling the rava, simultaneously, keep the sugar answer for bubble on another burner.
Diminishing Ingredients: You can lessen both the measure of sugar and ghee.
Sugars: Jaggery can be additionally added rather than sugar. To start with, add jaggery in water and warmth the water till it turns out to be warm. At the point when all the jaggery is broken down, strain the answer for dispose of contaminations. Set the stressed arrangement back in the skillet and warmth till it reaches boiling point.
Milk can be added rather than water and this will give the suji ka halwa rich taste and flavor.
Flavorings and Nuts: You can add your decision of dry foods grown from the ground. For enhancing and fragrance, generally, cardamom powder is added. Varieties can be 8 to 10 saffron strands absorbed some warm water or even rose water can be added.
Palatable Camphor: Adding eatable camphor is discretionary. In the event that you are making sooji halwa for strict events, at that point you can add a spot of eatable camphor. During eighth or ninth day of Navratri celebration, this sooji halwa is made alongside dry kala chana and pooris for kanjak pooja in pieces of North India.