Suji ka Halwa is a classic South Asian dessert made from suji (semolina), ghee (clarified butter), sugar, and water or milk, often flavored with cardamom and garnished with nuts and raisins. It's rich, slightly grainy in texture, and melts in the mouth-served warm and often enjoyed during religious occasions, breakfasts, and family gatherings.
Ingredients:
- 1 cup suji (semolina)
- 3/4 cup sugar (adjust to taste)
- 1/4 tablespoon cardamom powder (elaichi)
- A pinch of saffron strands (optional)
- 1/2 cup ghee (clarified butter)
- 2 1/2 cups water (or milk for a richer version)
- 2 tablespoon chopped almonds
- 2 tablespoon chopped pistachios
- 1 tablespoon raisins
- silver leaf (optional, for festive touch)
Step 1: Prepare the Water Mixture
In a separate saucepan, combine water (or milk), sugar, and cardamom powder. Bring to a gentle boil and stir until sugar dissolves completely. Turn off the heat and keep it warm.
Step 2: Roast the Semolina
In a heavy-bottomed pan or non-stick kadhai, heat ghee on medium flame. Add suji (semolina) and roast on low to medium heat. Stir continuously for about 8-10 minutes, until the semolina turns golden and aromatic. Be careful not to burn it.
Step 3: Add the Water Mixture
Slowly and carefully pour the hot sugar-water mixture into the roasted semolina. It will splutter, so do it in batches and stir constantly. Mix well to avoid lumps. Reduce the heat to low, cover the pan, and cook for 4-5 minutes, until the liquid is absorbed and the halwa thickens.
Step 4: Finishing and Garnishing
Once the ghee starts separating from the side and the halwa has a soft, pudding-like consistency, turn off the heat. Stir in the chopped nuts and raisins. Garnish with more nuts and silver leaf if using.
- Serve hot with puri for a traditional breakfast.
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