SUJI KA HALWA /A TRADITIONAL INDIAN SWEET TREAT
Suji/rawa or semolina makes an amazing sweet treat which is everyone’s favourite ‘the halwa’
This halwa or fudge is cooked and eaten passionately across the whole extent of the country. No festivity or religious ceremonies are completed without this dessert. Suji ka halwa is that special dessert, which has intensely made its place in Indian cuisine. Although its roots are in the Middle East this fudge has always been at the top of the traditional Indian dessert menu
WHAT IS HALWA?
Halwa is a gooey fudge made with various ingredients as a base, like whole wheat flour, semolina, and some other grains locally grown in India. A few sub-ingredients such as water, sugar, ghee, assorted nuts, and sometimes fresh fruit pulp bring an amazing taste to the halwa.
This super-common Indian sweet dish is actually an import – brought in from Turkey many centuries ago. Although its roots are in the Middle East this fudge has always been on the top of the traditional Indian dessert menu because we all have adapted this sweet with open hearts and that’s why it has become an integral part of our cuisine
Drenched with ghee and loaded with nuts, this golden-hued halwa is very healthy, filling, and satisfying. That is why this is generally cooked in households for the growing kids. The aroma of roasting the suji in ghee is so delicious that everyone becomes eager to eat this divine fudge
Prep time – 5 minutes
Cook time – 25 minutes
Total time – 35 minutes
Type – traditional Indian sweet dish
Course – Dessert
Author – Bharti Dhawan
INGREDIENTS
• Suji/Rava /Semolina – 1 cup
• Ghee/Clarified butter – 3/4 cup
• Sugar – 3/4 cup
• Water – 3 cups
• Mixed nuts(sliced almond, dry coconut, raisins) – 3 tbsp or1/4 cup
HOW TO MAKE SUJI KA HALWA
1- Firstly, dry roast suji at the low-medium flame for 5-6 minutes by stirring continuously (stirring continuously helps in roasting evenly)
2- When the suji is roasted nicely, add ghee to it. Now time to roast the suji in ghee by stirring continuously at the low flame
3- At the same time on another burner, add sugar to the water in a saucepan and keep on the flame until the sugar dissolves. Stir the syrup at intervals so that all the sugar is mixed into the water
*We need a thin syrup of water and sugar
4- The colour of the suji changes after every 5 minutes
* This is the patience that brings the divine taste in the suji halwa
5- When the colour changes to a golden brown, add a little syrup and stir so that Suji absorbs it.
6- Add more syrup in 2-3 batches and stir until halwa gets thick (keep the flame at medium to high and keep stirring)
7- Add nuts at this stage and stir halwa until you see ghee on the side of the kadahi. Switch off the flame and cover with a lid for 2-3 minutes to set
8- Yummy suji ka halwa is ready. Enjoy this semolina fudge piping hot with a few nuts on top
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