Recipe of Perfect Suji ka halwa

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Award-winning Suji ka halwa. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Suji ka halwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Suji ka halwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Suji ka halwa is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Suji ka halwa estimated approx 30 minutes.

To get started with this recipe, we must first prepare a few components. You can cook Suji ka halwa using 5 ingredients and 17 steps. Here is how you can achieve that.

#cookwithbavya

Ingredients and spices that need to be Prepare to make Suji ka halwa:

1. 1/2 cup Ghee
2. 1/2 cup Sujji
3. 1/2 cup sugar
4. 1/2 cup Water
5. as required Food colour

Instructions to make to make Suji ka halwa

1. Heat ⅓ cup ghee in a kadai or a thick bottomed pan. Keep the heat to a low or medium-low. Use a heavy pan or else there is a risk of the suji getting burnt. When the ghee is getting heated, at the same time keep sugar and water to boil in a pan on a different burner. Steps are mentioned below under the heading “Making sugar solution for halwa“.
2. Add ½ cup sooji (rava or semolina). Use a fine variety of sooji and not the coarser variety
3. Mix very well and start roasting the sooji
4. Keep on stirring the sooji so that the grains do not stick to the pan and are roasted evenly.
5. Roast sooji till you can see the ghee getting separated and when you see the cashews getting golden. The color of the suji or rava should not become brown. There will also be a fragrant aroma of suji and ghee in your kitchen.
6. Roasting suji takes approx 7 to 8 minutes on a low heat. This step is important because if sooji is not roasted well then you will not get the perfect texture in the halwa. There will be a slight raw taste in the halwa.
7. When the suji is fried well, then add 1 teaspoon chironji (optional), 2 tablespoons golden raisins (kishmish) and a pinch of edible camphor (optional).
8. Next add ½ teaspoon cardamom powder (4 to 5 green cardamoms, powdered in a mortar-pestle, husks discarded).
9. Mix well.. When you keep the sooji for roasting in the ghee, at the same time, take ⅓ cup sugar in another pan or saucepan
10. Here I have used raw sugar and hence the color of the water is not transparent but a light brown. I always use unrefined raw sugar in almost all of my cooking. Feel free to use white sugar in this halwa recipe. You can add the same amount of white sugar.
11. Pour 1.25 cups of water.Keep the pan on a stovetop on medium-low to medium heat. With a spoon stir so that the sugar dissolves
12. Bring the water+sugar solution to a boil.Once you stir the raisins, cardamom powder and chironji, then pour the boiling and bubbling sugar solution in the ghee-sooji mixture slowly, with continuous stirring. Pour carefully, as the mixture sizzles and splutters.
13. Mix very well so that lumps are not formed. Break the lumps if any with a spoon.The sooji grains will begin to absorb the water and swell The mixture will start thickening. Keep on stirring often
14. The mixture will start thickening. Keep on stirring often.
15. The halwa mixture has thickened but still soft, moist and the consistency is like that of pudding.
16. Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. Keep stirring and cooking till you get the final texture of the rava sheera like the below picture. All the water should be absorbed and the halwa will leave the sides of the pan
17. . Keep stirring and cooking till you get the final texture of the rava sheera like the below picture. All the water should be absorbed and the halwa will leave the sides of the pan

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So that is going to wrap it up for this special food Simple Way to Prepare Any-night-of-the-week Suji ka halwa. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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