Sooji Halwa Recipe | How to Make Delicious Indian Dessert

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Sooji Halwa is a mouthwatering Indian dessert with our easy to follow recipe you can learn how to make it at home easily. This sweet treat is quick to prepare and perfect for satisfying your sweet cravings. Get ready to indulge in the aromatic flavors of cardamom and ghee!

Here is recipe for Sooji Halwa (Rava Halwa) a popular Indian dessert

Ingredients

  • 1 cup semolina (sooji or rava)
  • 1/4 cup ghee (clarified butter)
  • 1/2 cup sugar (adjust to taste)
  • 2 cups water
  • 1/4 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, cashews, and raisins)
  • A pinch of saffron strands (optional)
  • A few drops of rosewater (optional)

Instructions

1/ Heat Ghee: Heat the ghee in a heavy-bottomed pan or kadai over medium-low heat.

2/ Roast Semolina: Add the semolina (sooji) to the hot ghee. Stir continuously and roast it on low to medium-low heat. Keep stirring until the semolina turns golden brown and you can smell a nutty aroma. This should take about 8-10 minutes. Be careful not to burn it, as the taste will become bitter.

3/ Add Nuts and Raisins: Once the semolina is roasted, add the chopped nuts (almonds and cashews) and raisins. Continue to stir and roast for another 2-3 minutes until the nuts turn light golden.

4/ Boil Water: In a separate pot, heat the water until it comes to a boil.

5/ Pour Boiling Water: Carefully and slowly pour the boiling water into the roasted semolina mixture. Be cautious, as it may splutter.

6/ Stir Constantly: Stir vigorously to avoid any lumps from forming. Continue to cook on medium heat.

6/ Add Sugar: Once the semolina absorbs the water and starts to thicken, add the sugar. Keep stirring continuously.

7/ Flavoring: Add the cardamom powder and saffron strands (if using). Continue to cook and stir until the mixture thickens and starts leaving the sides of the pan. This should take around 5-7 minutes.

8/ Optional Flavor: If you like, you can also add a few drops of rosewater for a lovely fragrance. Be cautious not to add too much, as rosewater can be overpowering.

9/ Serve: Once the sooji halwa reaches the desired consistency and ghee starts to separate, remove it from the heat.

10/ Garnish: Garnish with a few chopped nuts on top for extra texture and visual appeal.

11/ Serve Warm: Sooji halwa is best enjoyed warm. You can serve it as is or with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.

Enjoy your homemade Sooji Halwa!

Tips And Tricks To Make Perfect Sooji Halwa

how-to-make-sooji-halwa-recipe

Use Fine Semolina: For a smoother texture, use fine semolina (sooji) instead of coarse. It absorbs liquids better and gives a creamier consistency.

Roast Well: Take your time roasting the semolina in ghee. Roasting until it turns golden brown adds a rich flavor to the halwa. Be patient and stir continuously to prevent burning.

Nuts and Raisins: Roast the nuts and raisins in ghee before adding the semolina. This enhances their flavor and prevents them from becoming soggy in the halwa.

Hot Water: Use boiling water when adding it to the roasted semolina. This helps prevent lumps from forming and ensures even cooking.

Proper Ratio: The ratio of semolina to water is crucial. Typically, for 1 cup of semolina, you’ll need 2 cups of water. Adjust the sugar according to your taste preference.

Constant Stirring: Stir the mixture continuously while cooking to prevent lumps and ensure even cooking. Use a heavy-bottomed pan for uniform heat distribution.

Flavorings: Cardamom powder adds a delightful aroma, and saffron strands (if used) infuse a lovely color and flavor. Rosewater can be added sparingly for an exotic fragrance.

Ghee Separation: You’ll know the halwa is ready when the ghee starts to separate from the mixture and it begins to leave the sides of the pan.

Serve Warm: Sooji halwa is best enjoyed warm. It tends to thicken as it cools, so you can add a little hot milk or water if needed before serving leftovers.

Garnish Creatively: Garnish with chopped nuts, such as almonds and cashews, for extra crunch and appeal. You can also sprinkle some edible rose petals for a touch of elegance.

Accompaniments: Sooji halwa pairs well with a scoop of vanilla ice cream, or you can enjoy it with puris for a traditional Indian meal.

Experiment: Don’t be afraid to experiment with variations. You can add grated coconut, mashed bananas, or even cocoa powder for unique flavors.

By following these tips and tricks, you’ll be able to make a delicious and perfectly textured Sooji Halwa every time.

NUTRITION FACTS

how-to-make-sooji-halwa-recipe

The nutrition facts for Sooji Halwa can vary depending on the specific ingredients and portion size, but here’s a general approximation for a 1-cup (250g) serving

  • Calories: Approximately 300-350 calories
  • Total Fat: 10-12 grams
  • Saturated Fat: 5-6 grams
  • Cholesterol: 20-30 milligrams
  • Sodium: 10-20 milligrams
  • Total Carbohydrates: 50-60 grams
  • Dietary Fiber: 1-2 grams
  • Sugars: 20-30 grams
  • Protein: 4-5 grams

Vitamins and Minerals: Sooji Halwa is a source of various vitamins and minerals, including small amounts of calcium, iron, and vitamin C. The actual content may vary based on the specific recipe and ingredients used. Please note that these values are approximate and can vary based on factors such as the amount of ghee, sugar, and nuts used in the recipe. Additionally, the portion size can greatly affect the calorie and nutrient content.

It’s important to enjoy Sooji Halwa in moderation as part of a balanced diet.



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