Amazing Suji Halwa
Suji halwa is a delightful and comforting Indian dessert that’s enjoyed by people of all ages. Suji halwa has a rich, golden-brown color and is often garnished with a colorful assortment of nuts, including almonds, cashews, and raisins. The addition of saffron or food color can give it a warm and inviting hue. Recipe of Suji Halwa. Suji halwa is known for its unique texture. It’s soft, moist, and has a granular consistency due to semolina. The roasted nuts and raisins provide a delightful crunch, and the overall texture is rich and satisfying. Suji halwa is often served hot, and the warm, comforting taste is perfect for satisfying your sweet cravings. It’s a dish that’s enjoyed during festivals, special occasions, or even as a simple dessert at home. The combination of textures and flavors makes it a popular choice for dessert in Indian cuisine. Recipe of Suji Halwa
Ingredients Of Recipe of Suji Halwa :
- 1 cup suji (semolina)
- 1/2 cup ghee (clarified butter)
- 1 cup sugar
- 2 cups water
- 1/2 teaspoon cardamom powder
- A handful of chopped nuts (almonds, cashews, and raisins)
- A pinch of saffron strands (optional)
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Instructions Of Recipe of Suji Halwa :
- Heat the ghee in a heavy-bottomed pan or kadai over medium heat. You can adjust the quantity of ghee based on your preference, but traditionally, suji halwa is made with a good amount of ghee for a rich taste.
- Add the suji (semolina) to the hot ghee and roast it on low to medium heat. Keep stirring continuously to avoid burning. Roast the suji until it turns light golden brown and releases a nutty aroma. This should take about 7-10 minutes.
- While the suji is roasting, you can heat the water in a separate pot. If you’re using saffron strands or food color, you can add them to the water and let it infuse.
- Once the suji is roasted, carefully add the hot water to it. Be cautious as it will sizzle and might splatter.
- Stir vigorously to avoid lumps. Continue to cook on low heat, and the suji will absorb the water and swell.
- Add the sugar and keep stirring. The mixture will start to thicken and leave the sides of the pan.
- Add the cardamom powder and mix well for added flavor.
- In a separate small pan, heat a little ghee and roast the chopped nuts and raisins until they turn golden. This step is optional but adds a lovely crunch and flavor to the halwa.
- Once the halwa reaches the desired consistency (it should be soft and moist but not too runny), garnish it with the roasted nuts and raisins.
- Your suji halwa is ready to be served. You can enjoy it hot or at room temperature. Recipe of Suji Halwa
Suji halwa is a versatile dessert that you can customize to your taste. You can adjust the sugar and ghee levels to make it lighter or richer, and you can also add other flavorings like saffron or rosewater for a unique twist.
- Don’t skimp on the ghee. It’s important to roast the suji properly.
- Bombay suji works best here because the grains are neither too big nor too small. Bansi rawa will also work.
- Be patient and pay attention. Don’t walk away and be prepared to spend half an hour in the kitchen. Suji can burn pretty quickly if not stirred often or you can have uneven browning. So keep stirring every minute or so to make sure it browns evenly.
- Add the sugar before the water or the sugar will caramelize and harden when it hits the water.