This is a no fail recipe. If I can make it so can you. I know I know … you think I can do it all. But if there is a dish that made me sweat – this is it. If there is a dish that made me shudder because I knew I would never be able to get it right – this IS the one. I tried so many recipes for this from all over the World Wide Web. NOTHING WORKED! Until I tried this one!!
My lil sis shared her recipe and her secret proportions for making sooji halwa and does it Rock!! You betcha;)
So thank you Sania! Stay sweet!
- 1 C Semolina ( sooji coarse )
- 1 C melted ghee
- 1 C sugar
- 4 C water
- ½ tsp cardamom powder
- 2 Tbs slivered almonds
- 2 tbs raisins
- Dry roast the sooji on medium heat until it turns a nice golden color. You need to keep stirring while it roasts. Why? Because if you don’t the sooji will burn.. that’s why
- When the sooji turns a nice golden color, add the ghee and roast for a minute or so. And yes, continue the constant stirring.
- Add the water. Be careful while doing this – the water bubbles up & creates a whole lot of steam
- And hey, continue the stirring. As you stir the halwa, the water will begin to get absorbed in the semolina. If your hands are not hurting yet, don’t worry – they will soon! Alright just kidding! But it does require a good bit of stirring.
- In about 3-4 minutes, the halwa will begin to thicken and there will be no traces of the water. This is when you add the sugar. And —- Stir.
- Don’t fret if the halwa gets watery again . This is normal and expected.
- Add the cardamom, almonds and raisins and keep stirring until the mix comes all together and begins to leave the sides of the pan.
- If you don’t know “what leaving the sides of the pan”means , don’t worry. Wait until you see Ghee oozing from the halwa in the pan. That’s it!
Serve Hot or even cold . This great with freshly fried Pooris and some dry channa. Ummm!
Happy New Beginnings everyone!