Best Sooji Halwa Semolina Dessert Recipes

SOOJI (SEMOLINA HALWA)

Steps:

• In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
• In a small to medium saucepan, heat ghee.
• Add semolina, cardamom.
• Sauté until light brown, stirring constantly.
• Add water/sugar/raisin mixture.
• Heat and stir until halwa reaches the consistency of thick mashed potatoes.
• Remove from heat, add almonds.
• note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
• I also sauté the almonds in a bit of ghee, but that isn't necessary.
• To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
• Turn down heat to med-low and cook for several more minutes, stirring occasionally.
• Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
• Strain the ghee through cheesecloth and a fine strainer.
• Save what isn't used in an airtight container (it does not need to be refrigerated).

SOOJI HALWA (SEMOLINA DESSERT)

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.

DIVINE SEMOLINA DESSERT - SUJI HALVA

Steps:

• Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
• Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
• Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
• Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
• Add the flaked almonds to the grains towards the end of the toasting process.
• Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
• Raise the heat under the semolina for 1 minute, stirring continuously.
• Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
• The grains may at first splutter, but will quickly cease as the liquid is absorbed.
• Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
• Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
• A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
• Serve hot.