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Serve immediately, garnished with almonds and pistachio. Soak the almonds in warm water to aid in peeling off the skin. At this stage, halwa will be of dropping porridge-like consistency but you will see that within 5-10 minutes, it will become firm and grainy in texture. Not only this, many times I have seen my Mom serving Suji Halwa for breakfast when they couldn’t find something else to make instantly. Make this halwa at home and surprise your family with your culinary skills. Do tell us in the comments section below how you liked it.
I tried it and it was hit with my family and friends. Just one query can I double the recipe? Sooji rava always was very nice and it easy to prepare after seeing this I was very much interested.
Chana Dal Halwa
Then add the cardamom powder, chironji, raisins and edible camphor . When the suji is fried well, then add 1 teaspoon chironji , 2 tablespoons golden raisins and a pinch of edible camphor . Handy tip – note that by the time the cashews get golden, the suji will also be fried well. So keep on stirring and wait for the cashews to get golden.
Suji halwa is prepared almost all across India and it is prepared differently in each household. But the method varies slightly from location to region, and it’s also known by several names. In Punjab, it’s known as Sheera, in Maharashtra as Rava Sheera, and in South India as Rava Kesari or Kesari Bhath. Add a spoonful of besan or atta, whatever you have in the kitchen.
Suji Ka Halwa Recipe
Roast the semolina less if you prefer a light-colored halwa, and more if you prefer a dark-colored halwa. When the semolina is roasted thoroughly, it becomes nuttier and more delicious. When the ghee is hot, add chopped cashew and almonds and fry until golden brown. Only add sooji when ghee is hot to get the best colour and texture. Your Suji Halwa is now ready to be served. But before that garnish it with chopped nuts.
Suji ka Shahi Halwa, hope so you all like it. Editor's pick on the best recipes, articles and videos. A lot of time, effort, and passion goes into each post.
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My greatest satisfaction comes from your feedback. You can make Suji halwa on the 9th day of Navratri festival along with dry Kala chana and pooris for kanjak pooja. Halwa is probably one of the oldest desserts in Indian cuisine.
Shall we take this opportunity to invite you to discover more tasty and yummy recipes in our food wonderland. Add dry fruits like Cashews & AlmondsMix it well and your Suji Ka Halwa is ready. Suji Ka Halwa Recipe is an easy dessert recipe which enables you to make this delicious dessert at home. In this article we will quickly go through the steps required to make this tasty dish. Mix very well and start roasting the sooji and cashews. Ghee – I also add ⅔ cup ghee for 1 cup of suji.
I used 2% milk instead of water and also the saffron while boiling the milk. Hi i love halwa but i am diabetic so can i use sugarfree sweetners instead of sugar and how much. Replace water with milk to enhance its taste and make it softer. Allow the semolina to soften completely before adding the sugar. It will stop softening once the sugar is added. To make a richer halwa, replace the water with milk; however, the halwa’s shelf life will be shortened.
Next add ½ teaspoon cardamom powder (4 to 5 green cardamoms, powdered in a mortar-pestle, husks discarded). You can also add sliced almonds or pistachios. Since this is an easy and quick halwa recipe, you don’t need any excuse or occasion to make it. I often make sooji halwa as a bhog or naivedyam to be offered to the deities. Though rava or semolina remains the key ingredient. In some variations, milk is added instead of water and is called as milk kesari.
Use a long spatula and carefully stir the mixture continuously till it settles. Continue stirring as the suji ka halwa will thicken quickly and if you don't stir it, chances are that you will get a lumpy halwa instead of a smooth one. When the suji halwa starts pulling away from the kadhai consider the halwa done. One thing to be noted here is that even after the heat is turned off, the halwa will continue to thicken and dry out.
I don’t make them everyday, but when we have pooja or during festive occasions or sometimes just as a sweet snack. I shall make it for ali and irsa - my little angels. When the milk-water mixture is ready, carefully add the roasted semolina in the mixture. Stir well while adding the semolina to ensure there are no lumps formed.
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