Suji Halwa Recipe: Whenever you feel like eating something sweet at home and have less time, semolina pudding is considered the best option. Its aroma, taste and granular texture are liked by people of all ages. If halwa is made properly then it can compete with the sweets of any special occasion.
People often complain that their semolina pudding becomes sticky or lumpy. The reason for this is not taking care of the correct proportion and roasting process. By adopting some easy tips, you too can prepare grainy, tasty and aromatic semolina pudding at home.
Why is granular semolina pudding special?
Semolina Halwa is one of the most popular traditional sweets of Indian kitchen. It can be easily made during festivals, pujas, welcoming guests and when there is a sudden craving for sweets. Well roasted semolina and right amount of ghee enhances its taste manifold.
Ingredients to make Semolina Halwa
- 1 cup thick semolina
- 3/4 cup desi ghee
- 1 cup sugar
- 21/2 cups water
- 4-5 green cardamoms (ground)
- 10-12 cashews
- 10-12 almonds (chopped)
- 1 tablespoon raisins
- Some pistachios (for garnish)
- A few threads of saffron (optional)
How to make Semolina Halwa
fry the semolina well
First of all, heat ghee in a heavy bottom pan. Now add semolina and fry on medium flame for 8 to 10 minutes while stirring continuously. When the color of the semolina turns light golden and the aroma starts coming, then understand that it is ready.
prepare syrup
Heat water in another vessel. Add sugar in it and mix it well. If you wish, you can also add saffron and cardamom to it, which will increase both the taste and aroma.
Mix syrup in semolina
Now carefully pour the hot syrup into the roasted semolina little by little. Keep stirring continuously so that lumps do not form. Cook on low flame for 4 to 5 minutes.
Mix dry fruits
When the pudding starts thickening, add cashews, almonds and raisins. Cook for two more minutes and turn off the gas.
serve up
Take out the prepared halwa in a serving bowl and sprinkle pistachios and a few drops of ghee on top and serve hot.
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