Published: 15. April 2021 – Updated: 15. April 2021 by Rekha Kakkar – This article may contain affiliate links.

Sooji Ka Halwa is a traditional Indian dessert of semolina and sugar syrup, flavored with saffron and cashews. This halwa recipe is the perfect dessert for parties, special occasions.

Indian recipe of dry halwa for holidays and Navaratri

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Sudzi Ka Halwa is also known as Rawa Kesari or Rawa Shira. This semolina-based dessert requires only 5 ingredients and 20 minutes to prepare. This makes it an ideal Indian dessert to prepare in an emergency.

The halwa recipe is also used as prasad (offering) during various Indian festivals like Navratri, Diwali, etc.  Suji halwa is part of the ashtami puan during Navratri!

This formulation of Soo Ji Halwa is.

  • A popular and easy to prepare Indian dessert.
  • You can make it with or without milk.
  • You can do it in 20 minutes.

Ingredients for Suji Halwa

Soo-ji of Seomolina: Indian semolina is used to make halwa. Suji is also known as Rawa and is also spelled Suji. The flour (cream of wheat) or semolina are the same. Suji halwa is made from fine semolina.

Hey: Clarified butter, always use ghee to make the best halwa.

Sugar: Ordinary sugar or white sugar is used for this purpose. But if you like alternative sugar, you can use jaggery. If you like, you can use a sugar substitute of your choice.

Notes: You can use mixed nuts, finely chopped. I use cashews, almonds, walnuts, pistachios, etc. I also like to add raisins for sweetness.

Trial: You can also make it tasteless, but halwa tastes better with cardamom (elaichi) and kesar (saffron).

Video recording of Suu Kyi’s speech Halv

Although this sweet pudding of melted butter and sugar is made in different states under different names, the recipe is more or less the same. I do it two different ways, curious? I usually make Soo Ji Halwa without milk and sometimes with milk. No matter how you taste it, no matter what you do.

Recipe notes and tips for making the best halva

  • Stir constantly when frying the suu zhi to prevent it from burning.
  • Stirring also ensures that the semolina is evenly toasted.
  • Fry the suu zhi on low heat until the ghee separates.
  • It is very important to fry the suji evenly to avoid a raw taste.
  • When you pour the water, wait for Suu Ji to cool down a bit and then add the water. This prevents splashing and burns from the steam if your hand gets too close.
  • You can prepare Su ji ka halwa with milk or water. I usually make it with water, because that lightens the texture and makes the halva taste better.
  • Always add saffron, which gives the halva a pleasant aroma and flavor, as well as a natural golden color.

What is Suu Kyi’s correct relationship to water for Halwa?

Since Suji Halwa is made at festivals or special occasions, I usually stick to the recipe for the quantity ratio. This makes it easier to prepare halva in large quantities. If you want your halwa granular/dual, it is important to keep the soo ji/water ratio. You don’t need a pale halva to taste.

The correct ratio of water, semolina and sugar for halwa is to take 2/3 cup ghee and 2.5 cup water for 1 cup shuji.

How does it work?

Serve in a bowl and garnish with nuts and dried fruit. Su ji halwa is often made in the form of prasad and swamp for the deities. On the occasion of Navratri and kanjak, pyan is served and cleaned with sookha kala khan.

There is another way to serve halva. Instead of serving the halva in a bowl, you can spread it out on a greased plate and spread it in a thick layer. Let it cook and cut it into squares like a can and serve.

More recipes like this

Suji Ka Halwa

Suji Ka Halwa is a traditional dessert that is popularly prepared during the Navratri Kanjak Pujan. This dessert can be eaten with the arms and juice of kala khana sabzi.

Rate

Yes, of course. Dessert, sweet

Kitchen: Indian, North Indian, Punjabi

Preparation time: 2 minutes

Cooking time: 18 minutes

Serve it up: 8

1x2x3x

Instructions

For the manufacture of sugar syrups

  • Heat a saucepan and add 2.5 cups of water. Then add half the sugar to the pot and bring to a boil.
  • In the middle of boiling water, add a pinch of kesar and 3-4 cardamoms. (You can also add crushed cardamom.) When the mixture starts to boil, turn down the heat and let the sugar syrup simmer.
  • Turn off the heater after 5 minutes. You can cook the sugar syrup and the roasted suu zhi at the same time if you want to save time.

Fryer Su Zhi

  • Heat 1/4 cup ghee in a pan. When the ghee is melted and hot, add half a cup of semolina, or suji, or rava.
  • Keep frying the su-ji continuously so that they do not stick to the pan and cook evenly.
  • It is very important to toast the semolina over a low heat for 7-8 minutes, stirring constantly, until the grains begin to turn golden brown.
  • Turn the heater off once.

Production of Soo Ji ka Halwa

  • When the semolina is perfectly cooked, add the hot and fragrant sugar syrup.
  • If the recipe cracks, turn off the heat and add the sugar syrup to the suji to prevent it from burning.
  • When you have brewed the liquid syrup, turn on the heat and quickly stir the foam. The Suji absorbs all the sugar syrup and the consistency becomes thicker.
  • Cook the halwa for another 4-5 minutes until the ghee starts to come out of the pan. When it’s done, turn off the heat.
  • Sprinkle the halva with almonds, pistachios and saffron and serve warm.

 

Power

Calories: 172kcal Carbs: 25g Protein: 3g Fat: 7g Saturated fat: 4g Cholesterol: 14mg Sodium: 4mg Potassium: 70mg Dietary fiber: 1g Sugar: 8g Vitamin A: 4IU: Vitamin C: 1mg Calcium: 14mg Iron: 1mg

Notes and tips for recipes

  • Stir constantly when frying the suu zhi to prevent it from burning.
  • Stirring also ensures that the semolina is evenly toasted.
  • Fry the suu zhi on low heat until the ghee separates.
  • It is very important to fry the suji evenly to avoid a raw taste.
  • When you pour the water, wait for Suu Ji to cool down a bit and then add the water. This prevents splashing and accidental burns if your hand gets too close.
  • You can prepare Su ji ka halwa with milk or water. I usually make it with water, because that lightens the texture and makes the halva taste better.
  • Always add saffron, which gives the halva a pleasant aroma and flavor, as well as a natural golden color.

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