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.
- 1/2 cup sooji rava, semolina flour
- 1/4 cup ghee clarified butter
- 1/3 cup sugar
- 1-1/2 cup water
- 1/8 tsp cardamom powder
- 1 tbsp sliced almonds for garnish
- Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
- Melt the ghee 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.
- Garnish with almonds.
Notes Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want. Serving suggestion Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut. For breakfast serve with paratha, aloo puri 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.
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