Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, semolina (sooji) halwa. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Semolina (Sooji) Halwa is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Semolina (Sooji) Halwa is something that I’ve loved my whole life. They’re nice and they look wonderful.
This recipe for sooji ka halwa ("made with semolina") is a popular version with many families because it is one of those simple but very satisfying desserts that hits the sweet spot every time. Traditional Indian dessert, Sooji Halwa is a pudding made from semolina (sooji). Ghee, sugar and sooji are the three main ingredients required to make this easy dessert! I have realized that I haven't.
To get started with this particular recipe, we must prepare a few ingredients. You can cook semolina (sooji) halwa using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Semolina (Sooji) Halwa:
- Take 1/2 cup semolina (I used thick one)
- Make ready 1/4 cup sugar
- Take 1 pinch salt
- Take 1 1/3 cup water
- Take 1 tbsp desi ghee
- Prepare 1 tbsp and 1 tsp chopped cashews and kismis
- Get 2 green cardamom powdered (optional)
- Take 1 clove (laung) crushed (optional)
Semolina, a Perfect Dessert - Sooji Ka Halwa and More. Sooji halwa/halva is a popular Indian/ Pakistani dessert served in breakfast, lunch, or dinner. The key to best halwa is properly roasted semolina. What makes halwa soft is fully puffed semolina grains.
Instructions to make Semolina (Sooji) Halwa:
- Fry the sooji for 2 minutes on low to medium heat.
- Then add chopped kaju and fry for a minute.
- Add ghee with the sooji and allow to melt and mix with semolina.
- Mix kismis and saute continuously,till the colour of sooji changed with a good aroma.
- Now add water, salt, cardamom powder and 1 clove crushed. Mix well.
- Pour the sugar and allowed to melt.
- Slow down to flame, stir continuously to avoid lump formation. The cooked semolina thickened, absorbing water.
- Bring down and spread the semolina halwa on a greased plate. - - Allow to cool and cut into pieces. Serve and enjoy. - Thanks
The key to best halwa is properly roasted semolina. What makes halwa soft is fully puffed semolina grains. Sooji halwa is often made in bulk on festive or religious occasions. Add ½ cup sooji (rava or semolina). Use a fine variety of sooji and not the coarser variety.
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