Suji ka halwa || Semolina dessert || How to make suji ka halwa with step-by-step photos and video
- Always make this halwa recipe in ghee. It can never be good with oil.
- You can use grated jaggery instead of sugar to make this halwa. It will be healthier and richer in taste.
- You can also use milk in place of water for a richer version.
- Add pineapple juice and pineapple chunks to this halwa to make Pineapple Sooji Halwa.
- Try adding strawberry puree or mango puree for a fruity version.
- Add a pinch of saffron for a richer taste if available
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Until the semolina turns a bit darker or golden brown.
Now add the sugar syrup, half the dry fruits, and the rest half reserved for garnishing and
- 250g, semolina
- 200g, sugar or to taste
- 500ml, water
- 1 tbsp, coconut (thin long slices)
- 1 tbsp, Raisin
- 1 tbsp, almond coarsely chopped
- 2 pieces, of green cardamom
- ½ piece, cinnamon stick
- 3 drops, of kewra essence
- 2 pinch, orange food color
- 150g, desi ghee/ghee
- Prepare sugar syrup with one cup of sugar and one cup of water. Heat both of them together till you get a one-string sugar syrup.
- Remove from the stove and add raisins and food color in the sugar syrup set aside.
- In a separate pan add ghee heat it then add cinnamon and cardamom and let it crackle
- Add semolina and stir to mix it and keep on stirring until semolina turns a bit darker or golden brown.
- Note: you cannot leave the semolina unattended otherwise it can stick or burn up easily from the base
- Now add the sugar syrup, half the dry fruits, and the rest half reserved for garnishing and cook it on low-medium flame for 5 minutes
- Once the water dries up and the semolina puffs a little bit cover the pan now add kewra essence mix it and simmer for 2 minutes
- Transfer to the serving plate/dish garnish with remaining dry fruits and serve hot...