Sooji Halva Recipes

SHEERA RECIPE | SUJI HALWA

Steps:

• Pour 2½ cups water to a pot & begin to heat it.
• Meanwhile on another burner heat ghee in a pot. When the ghee turns hot, add cashews and fry until light golden.
• Then add the raisins and fry until they swell. Remove to a plate.
• Now add rava to the ghee and begin to fry on a medium heat stirring constantly.
• Fry until the rava turns golden. If you prefer deep roasted suji halwa, then continue to fry for few more minutes.
• Bring the water to a rolling boil.
• Pour the hot water to the hot rava pan stirring constantly. Be careful as it splatters.
• Keep the flame to medium and keep stirring until all the water is absorbed. Sheera is thick at this stage.
• Cover and cook on a low flame for 1 to 2 mins.
• Next add the sugar and cardamom powder. Mix well to dissolve the sugar. It dissolves & makes the entire sheera gooey.
• Within a minute the gooey sheera turns thick again. Keep stirring until it begins to leave the pan.
• When it cools down fluff up with the spatula. Transfer to serving bowls and garnish with cashews and raisins.
• You can also press it down in a small bowl and invert on serving plates.

SOOJI HALVA

Steps:

• Put the ghee in a medium nonstick frying pan and set over medium-low heat. When hot, add the almonds and pistachios, and stir just until the almonds turn golden. Using a slotted spoon, quickly transfer the nuts to a plate.
• Put the sooji into the ghee remaining in the pan and fry over low heat for 6-7 minutes, stirring now and then, until it is golden. Add the sugar and mix well. Add 1½ cups water, the ground cardamom, and the reserved nuts, and bring to a simmer over medium-low heat. Stir and cook over very low heat for 2-3 minutes, then turn off the heat and stir for another minute. Serve hot.
• If you prefer, you could put the halva into a 7x7-inch cake pan or similarly shaped dish. Press down lightly and flatten the surface, then cut into 1½-inch squares. When it has cooled to room temperature, place plastic wrap directly on the surface of the cake to stop a skin forming. Serve immediately or later, as you would any cake.

SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!

Steps:

• Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
• Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
• In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
• Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
• Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.