Suji Halwa Recipe - Yummy Traditional

Suji Halwa Recipe

                                               
suji-halwa-recipe-with-step-by-step-photos

Suji Halwa | Halwa Puri || How to make suji ka halwa  with step by step photos


Suji Halwa is a Pakistani traditional and authentic semolina dessert that is served alongside the puri chana in breakfast, this halwa also is served as a dessert or made at any religious events as well

It tastes great alone too but it is amazing when paired with puri

An easy and quick dessert that can be prepared quickly for guests with simple ingredients that are always present in the Pakistani kitchen 

                                                   
suji-halwa-recipe

I have shared already suji halwa in my earlier post on my blog but this suji halwa is prepared with halwa puri, next, I will share one by one chana and then puri  as I can’t post all three recipes together

WHAT IS SUJI HALWA?

  1. It’s a pudding made with suji (semolina), ghee (clarified butter) , sugar, and water.
  2. Everything else is optional.
  3. Like, I have added some milk but you can very well use 100% water.
  4. Milk makes the halwa more creamy and so I prefer using 25% milk and 50% water.
  5. I have slightly flavored the halwa with cardamom and nuts.
  6. Again you can skip both if you want, totally optional.
  7. For the best result follow my detailed step by step photo instructions and tips

            
suji-halwa


TIPS TO MAKE BEST SUJI HALWA:

  1. The best sooji halwa is soft, moist, not at all dry, and lumpy.
  2. The key to best halwa is properly roasted semolina.
  3. What makes halwa soft is fully puffed semolina grains. To attain that cook suji on low heat. Add more water if suji water is dried and but not puffed.
  4. The moist factor in suji comes from fat. The best fat to make suji is ghee or clarified butter. Halwa tastes and smells great with ghee. Another option is unsalted butter. Finally, you can make it in oil too but it will be a big compromise on taste. Do not try to reduce fat in the recipe as halwa is weight gain food. It is indulgent and there is no point making it low fat. Eat less but it should taste great.
  5. The halwa is super simple to make but a little variation can impact a huge difference in texture and taste.you can add raisins, cashew nuts, coconuts slices, almonds, and pistachio since I was making for halwa puri, this is the reason I didn’t add any dry fruits in halwa except sprinkle on top after to be prepared

For more halwa recipes:

Suji halwa

Chana dal halwa

Zarda Rice

Lauki halwa

Gajar halwa

Suji tukri

Suji ki katli


                               
suji-halwa



To begin this recipe first, crush the almonds

                   

crush-the-almonds

Dissolve the orange food color in the milk

             

mix-the-food-color-in-milk

Mix very well till both ingredients are well combined  

                             

colored-milk


Take a medium-size pot

              

take-a-pot

To a pot, add ghee to the pot and heat up it well

                  

add-ghee

Add semolina (suji) to the pot

           

add-suji

Stir the suji with ghee on the medium heat

             

stir-the-spoon

Lower the flame to low-medium And keep on stirring for around 8-10 minutes 

                 

start-roasting-suji

Until suji is fragrant and bringing to change color then add green cardamoms

                    

keep-roasting-suji-until-fragrant

That is time to add sugar, reduce the heat to low

            

add-sugar-to-the-semolina

Next, add sugar to the roasted semolina

            

add-sugar-and-mix

Once the sugar is mixed with semolina very well

           

sugar-mixed-with-semolina

Pour the colored milk into the pot
                    

pour-milk-into-the-pot

It will bubble a lot as you add the liquids into the pan so being careful and add slowly.

             

start-bubbling

Whisk the suji continuously as you add the liquids.  

                 

continuously-stir-the-suji

You don’t want to boil it but the mixture should be heated through and sugar should be dissolved, Once sugar is dissolved

                  

sugar-is-dissolved

Pour the water into the pot

                 

pour-the-water-intpo-the-pot

Give it to good mixing very well

           

stir-well-semolina

And bring it to boil

              

bring-it-to-boil

Then cover it with the lid and cook low-medium flame, It will take hardly 3-4 minutes

                       

cover-with-the-lid-and-cook

Suji  will begin to absorb the liquid and thicken up.

                 

suji-begin-thicken-up

Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.

                           

suji-is-almost-is-done
                             

Reduce the heat to low, Then drizzle some rose water

                           

add-rose-water

And mix up further, Turn off the flame

                      

suji halwa is done

Transfer the halwa to the serving bowl

                 

halwa-is-done


Sprinkle some crushed almonds on top
                

sprinkle-almonds

Suji halwa is ready

                   

suji-halwa-is-ready-to-serve

Serve hot with puri and chana and can be served to the guest with a hot cup of tea 

                                             

serve-halwa-with-puri




                                                                       

 

Suji Halwa is a Pakistani traditional and authentic semolina dessert that is served alongside the puri chana in breakfast, this halwa also is served as a dessert or made at any religious events as well 

Ingredients:

  1. 150g, semolina
  2. 150g,ghee/clarified butter
  3. 150g, sugar  
  4. 2 pods, green cardamom
  5. 100ml. milk
  6. 350ml, water
  7. 4-5 pinches, orange food color
  8. 2 tbsp, crushed almonds
  9. 3-4 drops, rose water

How to make the suji halwa?

  1. Take a medium-size pot
  2. To a pan, add ghee in the pot and heat up it well
  3. Add semolina (suji) to the pot
  4. Stir the suji with ghee on the medium heat
  5. Lower the flame to low-medium
  6. And keep on stirring around 8-10 minutes until suji is fragrant and bringing to change color then add green cardamoms
  7. That is time to add sugar, reduce the heat to low
  8. Next, add sugar to the roasted semolina
  9. Once the sugar is mixed with semolina very well
  10. Pour the colored milk into the pot
  11. It will bubble a lot as you add the liquids into the pan so be careful and add slowly.
  12. Whisk the suji continuously as you add the liquids.  
  13. You don’t want to boil it but the mixture should be heated through and sugar should be dissolved.
  14. Once sugar is dissolved
  15. Pour the water into the pot
  16. Give it to good mixing very well
  17. And bring it to boil
  18. Then cover it with the lid and cook low-medium flame
  19. It will take hardly 3-4 minutes
  20. Suji  will begin to absorb the liquid and thicken up.
  21. Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.
  22. Reduce the heat to low
  23. Then drizzle some rose water
  24. And mix up further
  25. Turn off the flame
  26. Transfer the halwa to the serving bowl
  27. Sprinkle some crushed almonds on top
  28. Suji halwa is ready
  29. Serve hot with puri and chana and can be served to the guest with a hot cup of tea
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