Suji ka halwa is a classic everyday delicious North Indian sweet made with fine semolina also called as Sheera. You can enjoy it during family get-togethers, special occasions, and festivals.
Ingredients
🔸️1 cup of suji (Semolina)
🔸️¾ cup of sugar
🔸️⅔ cup ghee
🔸️10 to 12 cashews
🔸️2 tablespoons golden raisins
🔸️½ teaspoon cardamom powder
Method
🔸Heat ⅓ cup ghee in a kadai or a thick-bottomed pan.
🔸️When the ghee is getting heated, at the same time keep sugar and water to boil in a pan on a different burner.
🔸️Add ½ cup suji.
🔸️Also add 10 to 12 cashews .Mix very well and start roasting the suji and cashews.
🔸️Keep on stirring the suji so that the grains do not stick to the pan and are roasted evenly.
🔸️Roast suji till you can see the ghee getting separated and when you see the cashews getting golden.
🔸️When the suji is fried well, then add 2 tablespoons golden raisins.
🔸️Next add ½ teaspoon cardamom powder.
🔸️When you keep the sooji for roasting in the ghee, at the same time, take ⅓ cup sugar in another pan or saucepan. Pour 1 cup of water.
🔸️Keep the pan on a stovetop on medium-low to medium heat. With a spoon stir so that the sugar dissolves. Bring the water-sugar solution to a boil.
🔸️Once you stir the raisins, cardamom powder pour the boiling sugar solution into the ghee-sooji mixture slowly, with continuous stirring. Pour carefully, as the mixture sizzles and splutters. Mix very well so that lumps are not formed.
🔸️The mixture will start thickening. Keep on stirring often. Once all the water is absorbed, you will notice a change in the texture. The ghee also will be visible at the sides.
🔸️Serve suji ka halwa hot or warm or at room temperature.
Ingredients
🔸️1 cup of suji (Semolina)
🔸️¾ cup of sugar
🔸️⅔ cup ghee
🔸️10 to 12 cashews
🔸️2 tablespoons golden raisins
🔸️½ teaspoon cardamom powder
Method
🔸Heat ⅓ cup ghee in a kadai or a thick-bottomed pan.
🔸️When the ghee is getting heated, at the same time keep sugar and water to boil in a pan on a different burner.
🔸️Add ½ cup suji.
🔸️Also add 10 to 12 cashews .Mix very well and start roasting the suji and cashews.
🔸️Keep on stirring the suji so that the grains do not stick to the pan and are roasted evenly.
🔸️Roast suji till you can see the ghee getting separated and when you see the cashews getting golden.
🔸️When the suji is fried well, then add 2 tablespoons golden raisins.
🔸️Next add ½ teaspoon cardamom powder.
🔸️When you keep the sooji for roasting in the ghee, at the same time, take ⅓ cup sugar in another pan or saucepan. Pour 1 cup of water.
🔸️Keep the pan on a stovetop on medium-low to medium heat. With a spoon stir so that the sugar dissolves. Bring the water-sugar solution to a boil.
🔸️Once you stir the raisins, cardamom powder pour the boiling sugar solution into the ghee-sooji mixture slowly, with continuous stirring. Pour carefully, as the mixture sizzles and splutters. Mix very well so that lumps are not formed.
🔸️The mixture will start thickening. Keep on stirring often. Once all the water is absorbed, you will notice a change in the texture. The ghee also will be visible at the sides.
🔸️Serve suji ka halwa hot or warm or at room temperature.
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