There is no better pairing than Indians and Mithai. We enjoy celebrating occasions with our favorite sweets, whether it be an intimate gathering, a promotion, a wedding, or simply a graduation ceremony. There is no getting around the fact that we may also wait in extensive lines only to get some halwa, rasgullas, gulab jamuns, or ras malai. With this passion for desserts, there are numerous sweet treats that we like making at home. Halwa is one such example. You must be aware of this Indian dessert, we are confident. Try cooking sooji ka halwa this time to prepare something extraordinary at home. When making sooji ka halwa, the proportion of the components and the procedures are crucial. Sooji ka halwa’s main ingredients are ghee, sooji, sugar, and water. All you need to do is mix them all together until the desired taste.
What Is Sooji Ka Halwa?
Sooji Ka Halwa, also known as Semolina Halwa or Rava Kesari, is a popular Indian dessert made from sooji (semolina/rava), ghee, sugar, water, ground cardamom, and roasted nuts. It is prepared during festive or special occasions.
Ingredients
Here is the list of ingredients to make the Sooji ka Halwa recipe at home.
Sooji: Use a fine variety of sooji (semolina/rava). Also, known as chiroti rava in Kannada. It is easily avaible in Indian grocery stores. Ghee: Adding a good quantity of homemade ghee, enhances the taste and texture of the halwa. Sugar: I have used refined sugar in this recipe. Saffron: Soak the Saffron strands in 1 tablespoon of warm milk for at least 15-20 minutes, it will help to release the color faster. You can also use organic yellow food color. Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods. Nuts: I have used cashews and raisins.
How To Make the Best Sooji Ka Halwa
Heat a heavy-bottomed kadai over medium heat. Add ½ cup of ghee and allow it to melt. You can also reduce the ghee to ¼ cup. Add the cashews, and roast until it turns light golden brown. Then add raisins and saute until they plump up. Then, remove the nuts and store them aside. Add the sooji (semolina) to the kadai and roast it on medium-low flame. Stir constantly until sooji starts to change the color and is fragrant, this will take about 5 to 8 minutes. Note: I personally don’t like to brown my sooji to a golden brown color. If you want to prepare a darker color halwa or Navratri-style sooji ka halwa, then roast the sooji till it reaches a darker color. Meanwhile, Boil the water in a separate pan over medium-low heat. Bring to a boil and Set aside. Once the sooji is nicely roasted, carefully pour the boiling water into the sooji. Turn down the heat to medium-low and stir continuously for 2-3 minutes to ensure no lumps are formed. Cook for another minute until all the liquid is absorbed and the semolina is cooked well. Add the saffron milk (optional), and sugar to the kadai. Mix well until the sugar dissolves. Stir for another 2-3 minutes until the halwa thickens and leaves the sides of the pan. Add the cardamom powder, roasted cashews, and raisins to the halwa mixture. Mix well. Enjoy it hot or warm.
Serving Suggestions
Serve the Sooji ka Halwa hot or warm, after your lunch or dinner to end the meal on a sweet and delicious note.
Sooji Halwa Storage Suggestions
Refrigerator: Sooji Halwa can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezer: You can also freeze sooji halwa in a freezer-proof container or ziplock bag for up to 1 month. Reheat: You can reheat the leftovers in a microwave or stovetop until warm. If frozen, Just thaw it overnight in the refrigerator and warm it in the microwave before serving.
Tips And Notes
More Dessert Recipes
Besan Ladoo Shrikhand Badam Halwa using almond flour Milk Powder Burfi Rice Kheer (Rice Pudding) Carrot Halwa Semiya Payasam (Vermicelli Kheer)
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