Sooji Halwa
January 27th, 2007 filed under Desserts
Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.
Makes 4 servings.
Ingredients:
- 1/2 cup sooji (rava, semolina flour)
- 1/4 cup ghee (clear butter)
- 1/3 cup sugar
- 1 1/2cup water
- Pinch of cardamom powder
- 1 tablespoon sliced almonds for garnish
Method:
- Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
- Melt the butter in a frying pan on medium heat.
- Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
- Add the syrup slowly, as you add the syrup to sooji water will splatter.
- Turn down the heat to medium low and let it cook for about 2-3 minutes.
- Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
- Garnish with almonds.
Serving suggestion:
- Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
- For breakfast serve with aloo poori.
Variations:
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.
I loved your Soji Halwa recipe and so does my husband since he has a large appetite for Indian sweets.:-) … The fact that this recipe is absolutely dairy free is a plus for us as we try to avoid dairy products /recipes.
U do n explain everything so neatly.n so passionately too …feel like
Mom is explaining.thanks n love you
I love the way you cook, it’s so clear and you make the best recipes out there. I’m not an Indian but I love Indian food and I’ve learned so much from you. Halwa is one of our food here in Afghanistan and I always wondered how to make it. Now I learned…thanks for sharing.
with Love <3
[...] Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer than you want. (recipe courtesy of Manjula’s kitchen) [...]
The recipie of yours are really delicious and its easy. I am from Burma your neighbour country. I found your web site on the internet and I like it very much. Keep it up and wish you all the best.
Thanks for sharing your Recipes! It has made it possible for me to learn to make all the foods I loved eating while in India. I have not been disappointed yet. <3