Best Sooji Halva Recipes

Sooji Halwa (Semolina Dessert) image

Provided by Mini Ravindran

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup semolina
3/4 cup pure ghee (BUTTER OIL)
3/4 cup sugar
2 1/2 cups water
1 pinch saffron
almonds, slivers to garnish
cashew nuts, slivers to garnish

Steps:

Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
Add saffron and keep aside.
Heat pan and add ghee, wait for a few seconds till it is warm.
Now add semolina.
Stir till pinky brown on medium heat only.
Then add syrup and keep stirring till ghee separates.
Decorate with nuts.

Sooji Halva image

Provided by Madhur Jaffrey

Yield 4-5 servings

Number Of Ingredients 6

4 tablespoons ghee
2 tablespoons flaked almonds
2 tablespoons raw, shelled pistachios, cut into slivers lengthwise
½ cup sooji (Indian semolina)
⅓ cup sugar
¼ teaspoon ground cardamom

Steps:

Put the ghee in a medium nonstick frying pan and set over medium-low heat. When hot, add the almonds and pistachios, and stir just until the almonds turn golden. Using a slotted spoon, quickly transfer the nuts to a plate.
Put the sooji into the ghee remaining in the pan and fry over low heat for 6-7 minutes, stirring now and then, until it is golden. Add the sugar and mix well. Add 1½ cups water, the ground cardamom, and the reserved nuts, and bring to a simmer over medium-low heat. Stir and cook over very low heat for 2-3 minutes, then turn off the heat and stir for another minute. Serve hot.
If you prefer, you could put the halva into a 7x7-inch cake pan or similarly shaped dish. Press down lightly and flatten the surface, then cut into 1½-inch squares. When it has cooled to room temperature, place plastic wrap directly on the surface of the cake to stop a skin forming. Serve immediately or later, as you would any cake.