Sooji Ka Halwa Semolina Halwa 20 Minute Recipes

SUJI KA HALWA| SOOJI HALWA | SHEERA RECIPE| SUJI KA HALWA RECIPE| SOOJI HALWA RECIPE

Steps:

• Heat Ghee/Clarified butter in a pan.
• Add Sooji/ Semolina to the heated ghee/clarified butter.
• Stir till golden brown on medium flame
• Let the colour change to golden brown
• Add Water
• Add Sugar and stir
• Cook for 8 minutes on slow flame without covering.
• Let the mixture thicken
• Add chopped dry fruits
• Cook on slow flame for 2 to 3 mins and stir continuously.
• Garnish with dryfruits!
• Halwa Ready!!

SUJI KA HALWA RECIPE | SOOJI HALWA RECIPE | RAVA SHEERA | SEMOLINA HALWA

Steps:

• First, take a pan and add 1¼ cups of water to it.
• Add ½ cup sugar and give a nice stir. Put the flame on medium-high and cook until the sugar gets dissolved and sugar syrup starts boiling. Stir it in between to dissolve the sugar. Then switch off the flame and keep the pan aside.
• Put a pan on flame and allow it to dry.
• Add ⅓ cup clarified butter aka ghee into a pan and allow it to melt completely.
• Add ½ cup sooji, 2 tablespoons cashew nuts, 1 tablespoon almonds into the pan and give a nice stir.
• Cook it on low flame for 8-9 minutes until the ghee gets separated. Stir it continuously for even roasting. Be patient and consistent at this stage, or else semolina will not get cooked properly.
• Add 1 tablespoon raisin, ¾ teaspoon cardamom powder at this stage and give a nice stir.
• Immediately pour the hot sugar syrup (Step 2) slowly into the pan and stir it continuously to avoid any lumps.
• Now cook it on low flame. The semolina will start absorbing water and the mixture will turn thick. Stir the content frequently. At this stage, halwa will be soft and moist like pudding.
• Once the semolina will absorb all the water then the sides will get separated and ghee will be visible. At this stage, switch off the flame and put the pan down. Now your suji ka halwa is ready to serve.

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

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.