Suji Halwa Recipe: A Taste of Tradition

wellhealthorganic.com Suji Halwa Recipe: Sheera, also known as Suji ka Halwa, stands as a quintessential Indian dessert, crafted from semolina, sugar, ghee, and an array of dry fruits. This particular recipe, a cherished heirloom within my family, has graced our tables for generations during familial gatherings, celebratory occasions, and festive seasons. Its versatility allows for effortless adjustments, whether you wish to scale down, double up, or triple the proportions to suit your needs.

Suji Halwa Recipe

Preparation Time: 1 minute

Cooking Time: 14 minutes

Total Time: 15 minutes

Cuisine: Maharashtrian, North Indian

Course: Dessert

Diet: Vegetarian

Difficulty Level: Moderate

Ingredients:

• ½ cup fine semolina (suji or cream of wheat)
• ⅓ cup sugar (approximately 5 to 6 tablespoons)
• ⅓ cup ghee (approximately 6 tablespoons)
• ½ teaspoon cardamom powder, or 4 to 5 green cardamoms powdered (choti elaichi powder)
• 10 to 12 cashews, halved or whole
• 2 tablespoons golden raisins (kishmish)
• 1 teaspoon chironji (optional)
• 1.25 cups water (or 1 cup water)
• 1 pinch edible camphor (optional)

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Instructions:

Preparation:

1. Crush the green cardamom seeds into a fine powder using a mortar and pestle, discarding the husks.
2. Heat a kadai or pan over low flame.
3. In another pan, combine sugar and water, bringing the mixture to a boil over medium to high heat.

Cooking:

1. As the ghee heats up, add semolina (suji) and cashews to the kadai, stirring continuously.
2. Simultaneously, keep an eye on the sugar syrup, reducing the heat once it begins to boil.
3. Continue roasting and stirring the semolina for about 7 to 8 minutes until it changes color and the cashews turn light golden.
4. Ensure the semolina is roasted well until you notice the ghee separating and a fragrant aroma fills the kitchen.
5. Add cardamom powder, chironji, raisins, and edible camphor (if using), mixing thoroughly.
6. Slowly pour the bubbling hot sugar syrup into the roasted semolina mixture, stirring briskly to prevent spluttering.
7. The semolina will absorb the water and begin to swell, thickening the mixture.
8. Stir frequently until the mixture starts to leave the edges of the kadai or pan.
9. Serve the sheera hot, warm, or at room temperature, either as a sweet snack or dessert after meals.
10. Any leftovers can be stored in an airtight container in the fridge for 1 to 2 days and reheated in a pan before serving.

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Notes:

• Opt for fine semolina to achieve the desired texture.
• Adjust sweetness and richness by varying the amounts of sugar and ghee.
• For religious occasions, add a pinch of edible camphor.
• Ensure the sugar solution and roasted semolina mixture are hot when combined.
• Utilize multiple burners for efficiency when multitasking.
• Experiment with alternative sweeteners like jaggery and substitute water with milk for a richer flavor.
• Customize with your preferred combination of dry fruits and flavorings, such as saffron or rose water.