Monday, June 6, 2016

Suji Ka Halwa

Suji Ka Halwa is one of the most popular and easy to make Indian Dessert. It's a no fuss dessert which requires no prior preparations, can be made in a jiffy and an all time favorite in our home....

"Suji Ka Halwa"
During the month of Ramadan Suji Ka Halwa is a must in our house, in fact I make it on the first day of Ramadan for Iftar. Its my hubby's childhood favorite as his mom used to make it for Iftar and now my son also relates it to the first Iftar special and guess what, today morning while we waited for the school bus to arrive, he said..."Mumma Ramadan starts today right", I replied.. yes, its the first day of Ramadan...and instantly he says so you are making Suji ka Halwa today :)... this conversation with my little boy made me super happy....I'm glad he has started understanding and noticing the little things we do. 

The recipe which I am sharing is from my grand mother, its simple and easy to follow. Her version of Suji ka Halwa is always made without milk or saffron. In fact the only dry fruits she adds in Cashew and Resins, however I like to add almonds and pistachios too, specially for the Iftar.
So here is the simple and easy to follow recipe of Suji Ka Halwa.

Ramadan Mubarak!! to you and your family, Stay Blessed!!


Suji / Semolina - 1 cup
Sugar - 3/4th cup
Ghee  - 1/4th cup
Cardamom powder - 1/4th teaspoon
Cashew Nuts - 10-12 pieces
Almonds,silvered - 6-8
Resins - 1 tablespoon
Pistachio, silvered - 6-8
Water - 2 cups

Serves - 6


Bring 2 cups of water to a boil, add sugar along with cardamom powder, mix well, and let it cook until the sugar has completely dissolved.

Heat a kadhai, once hot add the ghee, immediately add the cashew and fry, cashew tends to burn quickly so be careful. Drain and keep aside.

Add Suji to the remaining ghee and fry until you get a lovely aroma and the suji gets an even golden colour.

Pour the ready hot sugar syrup and mix well. Let it cook for 2-3 minutes on medium flame. Add the silvered nuts and Resins, (hold back a few nuts for garnish) and continue cooking until the grains of suji absorb all the sugar syrup and swell up. 

Add the fried cashew halves, mix well and turn off the flame.

Garnish with the remaining nuts and serve hot.


Be really careful while frying the cashew, it can get burnt in a matter of moments.
You can make the sugar syrup while roasting the Suji, and if you are wondering why make syrup and add to the halwa, that's because my mom says it gives a nice soft texture to the halwa and doesn't make it hard.Even if you reheat the halwa it still remain s soft.
Do not boil the sugar Syrup, we don't want it to be thick, turn off the gas as soon as the sugar melts. Over boiling will make the syrup thick and the suji will not absorb the syrup and result in under cooked halwa.
I have used 3/4th cup of sugar and the halwa is not much sweet, if u like more sweet you can increase the sugar quantity to 1 cup.
Nuts can be added or reduced as per personal preference.


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