Suji ka halwa is a quick, easy and delicious halwa which is often made in most Indian homes and in my home as well.
Suji halwa is made with fine semolina or cream of wheat (farina), ghee, sugar and nuts. In India cream of wheat is called as suji, sooji or rava. This everyday Indian sweet can be made in about 15 minutes.
- ½ cup suji – 100 grams( fine rava or semolina or cream of wheat)
- ⅓ cup sugar – 80 grams or approximate 5 to 6 tablespoons sugar or add as required
- ⅓ cup ghee – approximate 6 tablespoons of ghee
- ½ teaspoon cardamom powder – or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)
- 10 to 12 cashews – halved or whole (kaju)
- 2 tablespoons raisins (kishmish)
- 1 teaspoon chironji – optional (charoli)
- 1.25 cups water – can also add 1 cup water
- 1 pinch edible camphor (optional)
Preparation For Suji Ka Halwa
- Crush the green cardamom seeds to a fine powder in a mortar-pestle and keep aside. Remove the husks
- Keep a kadai or pan on a low flame.
- Add the ghee and when the ghee is heating up, do the following.
- Take the sugar and water in another pan.
- Keep this pan on a medium to high flame and let the sugar solution come to a boil.
- Once the ghee becomes hot, add the suji (semolina) & cashews and stir.
- Keep on stirring the suji (semolina) so that the grains does not stick to the pan and are fried evenly.
- Meanwhile keep your attention on the sugar solution also.
- If the mixture starts to boil, then lower the flame and let it simmer.
- Keep on frying & stirring the semolina for 7 to 8 mins till the grains change their color and when the cashews also change to a light golden or golden.
- Then add the cardamom powder, chironji, raisins and edible camphor (optional). Mix very well.
Making Suji Ka Halwa
- Stir and then add the bubbling hot sugar solution slowly to the fried suji mixture.
- Be careful as the mixture has the tendency to splutter.
- Be quick enough to stir. The sooji will begin to absorb the water and swell.
- Keep on stirring often till the whole mixture starts thickening and starts to leave the edges of the kadai or pan.
- Serve sooji halwa hot or warm or when cooled at room temperature