SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!
Provided by Izzah Cheema
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
- Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
- In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
- Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
- Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.
Nutrition Facts : Carbohydrate 69 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 209 mg, Fiber 2 g, Sugar 38 g, Calories 485 kcal, ServingSize 1 serving
MY NEVER FAIL SUJI KA HALWA (SEMOLINA HALWA)
This was the first dish I made when I was in the 6th standard. Over the years it keeps getting better. I just love this and the best part is you don't even have to keep getting back to the recipe pad, just use one portion of suji, ghee, and sugar and 3 portions of water. It's so good--try it!
Provided by jas kaur
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
- In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
- After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
- Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
- The water will splutter, so be careful!
- Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
- Remove from flame and cover with a lid.
- This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
- Enjoy!
Nutrition Facts : Calories 429.8, Fat 28.3, SaturatedFat 18, Cholesterol 66.8, Sodium 17.7, Carbohydrate 43, Fiber 1.1, Sugar 27.5, Protein 2.9
PUNJABI SEMOLINA HALWA (SUJI HALWA)
Serve this Indian dessert at special occasions such as Diwali. With almonds, cardamom and raisins, it has a rich, buttery flavour and toasty semolina aroma
Provided by Roopa Gulati
Time 45m
Number Of Ingredients 6
Steps:
- Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
- Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
- Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
- Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.
Nutrition Facts : Calories 414 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
SOOJI HALWA (SEMOLINA DESSERT)
Make and share this Sooji Halwa (Semolina Dessert) recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
- Add saffron and keep aside.
- Heat pan and add ghee, wait for a few seconds till it is warm.
- Now add semolina.
- Stir till pinky brown on medium heat only.
- Then add syrup and keep stirring till ghee separates.
- Decorate with nuts.
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