Suji Ka Halwa

Suji Ka Halwa is a traditional dessert popularly made on Kanjak Pujan in Navratri. This dessert can be eaten with poori and sookhe kala chana sabzi.

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Course: Dessert, Sweet

Cuisine: Indian, north indian, punjabi

Keyword: Suji, suzi

Prep Time: 2

Cook Time: 18

Servings:

Calories: 172kcal

Author: Rekha Kakkar

Heat a pan and add 2.5 cups of water in it. After that add ½ sugar in the pan and allow it to boil.
In midst of the boiling water add a pinch of kesar and 3-4 cardamom in it. (You can add crushed cardamom as well.)When the mixture starts to boil then lower the flame and let the sugar syrup simmer.
after 5 minutes switch off the heat. You can simultaneously boil sugar syrup as well as fry sooji if you like to save time.

Heat ¼ cup of ghee in the pan. When the ghee is melted and becomes hot then add a half cup of semolina or suji or rava in it.
Keep on continuously roasting the suji so that the sooji does not stick to the pan and is cooked evenly.
It is really important to saute and continuously stir the semolina on low flame for 7-8 mins until the grain starts to change the color to golden brown.
Switch off the heat once.

When the semolina is perfectly roasted then add the aromatic hot sugar syrup in it.
Since the recipe splutters turn off the heat and then add sugar syrup in the suji to avoid burns.
When you have poured the liquid syrup in it then turn on the heat and quickly stir the suji. The suji will absorb all the sugar syrup and will thicken in consistency.
Cook the halwa for another 4-5 minutes until the ghee starts to leave the pan. When it is cooked then turn off the heat
Sprinkle some almonds, pistachio and saffron on the halwa and serve hot.

While roasting the sooji, constantly keep on stirring to prevent burning.
Stirring also ensures even roasting of semolina.
Roast sooji on low flame until ghee is separated from it.
It is really important to roast the suji evenly to avoid the raw taste in it.
While pouring water wait for sooji to cool down a bit and then add water, it prevents splashes and also accidental steam burns if your hand is too close.
You can make Sooji ka halwa with either milk or water. I usually like to make this with water as the texture comes lighter and halwa tastes better.
Always add saffron it gives a nice aroma and flavour as well as natural golden hue to halwa.