Sooji ka Halwa or Semolina pudding is a common dish to be made during festivals and celebrations in India. We make it once in a while as dessert. I recently prepared the dish on the eve of Navratri. The same dish is known as Rava Sheera in some western and southern states on India. A quick and easy to make recipe which will surely be loved by all.
Serves – 2-4 people
1 cup = 240 ml
Ingredients For Sooji Ka halwa:
- ½ cup sooji
- ¼ cup(3 tbs) ghee/clarified butter
- 1 and ½ cup water
- ¼ cup or 3 tbs sugar
- ½ tsp cardamom powder
- Handful of almonds and raisins (as per choice)
Step by Step Cooking instructions – How to prepare Sooji Ka Halwa
Heat ghee in a pan and add add sooji (semolina). Start roasting the sooji in medium heat stirring it often, avoiding from burning.
Add almonds, raisins and cardamom powder to sooji. Keep stirring Sooji to roast it evenly. Slowly you will notice sooji changing its colour and also ghee oozing out from the sides.
While the sooji is being roasted, at the same time heat water in another pan and add sugar to it. Stir to dissolve sugar and bring the water to boil.
Once Sooji is roasted evenly after about 7-8 minutes, pour hot sugar solution to the sooji – ghee mixture, stirring it continuously in order to form any lumps. Pour the water carefully since its sizzles and splutters.
The sooji will begin to absorb water and swell. Keep stirring it in low-medium flame. In a couple of minutes the sooji will thicken and will have the consistency of pudding.
When the water has been absorbed fully and ghee/clarified butter starts oozing out switch off the flame.
Your sooji ka halwa can be served hot or cool.
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