Sooji Halwa Semolina Dessert Recipes

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DIVINE SEMOLINA DESSERT - SUJI HALVA



Divine Semolina Dessert - Suji Halva image

This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.

Provided by Sudika

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 3/4 cups water
1 1/4 cups sugar
1/2 teaspoon saffron strand, soaked in 1 tablespoon boiling hot milk
140 g unsalted butter
1 1/4 cups semolina (coarse grained)
1/3 cup sliced almonds
1 teaspoon ground cardamom
1/3 cup sultana

Steps:

  • Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
  • Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
  • Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
  • Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
  • Add the flaked almonds to the grains towards the end of the toasting process.
  • Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
  • Raise the heat under the semolina for 1 minute, stirring continuously.
  • Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
  • The grains may at first splutter, but will quickly cease as the liquid is absorbed.
  • Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
  • Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
  • A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
  • Serve hot.

SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!



Sooji ka Halwa (Semolina Halwa) - 20 Minute Recipe! image

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

1/2 cup unsalted butter or ghee (See Note 1)
1 cup fine semolina (sooji)
2 1/2 cups water (See Note 2)
3/4 cup raw cane sugar or turbinado (demerara) sugar (See Note 3)
4-5 cardamom pods (slightly cracked open)
1/2 tsp rose water (optional)
pinch saffron strands (lightly crushed between your fingers, optional)
1-2 tbsp slivered almonds (for garnish (optional))

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

SOOJI HALWA (SEMOLINA DESSERT)



Sooji Halwa (Semolina Dessert) image

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

1 cup semolina
3/4 cup pure ghee (BUTTER OIL)
3/4 cup sugar
2 1/2 cups water
1 pinch saffron
almonds, slivers to garnish
cashew nuts, slivers to garnish

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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