By: Payal
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Suji halwa is a simple and traditional Indian dessert that is often made during festivals or religious occasions. It is also offered as prasad during puja and family gatherings.
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While suji halwa looks easy, getting the texture right can be tricky. This step-by-step suji halwa recipe helps break it down clearly. Follow along to prepare this classic semolina pudding at home.
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1 cup sooji (semolina)
1 cup sugar
4 cups water
1/2 cup ghee
1/4 tsp green cardamom powder
1 tbsp almonds (shredded and blanched), for garnish
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Use a deep, heavy-based pan. Add the semolina and begin to stir-fry on low or medium heat. Keep stirring regularly to prevent it from burning. This helps in even roasting and adds flavour.
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Once the semolina starts to change colour slightly, add the ghee. Mix it in well and continue stirring. The mixture will start to look more even and smooth.
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In a separate pan, dissolve the sugar in water over low heat. Let it simmer until it is ready to be added. This sugar syrup is an important part of the halwa's texture and taste.
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Using a pan with a long handle for the syrup is helpful. When the syrup is added to the hot suji mixture, it creates a lot of steam, which can burn your hands if you are not careful.
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When the suji mixture turns light brown, looks slightly glossy, and separates easily, it is time to add the sugar syrup. Add the cardamom powder at this stage too. Mix everything and bring to a boil.
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Keep stirring as the mixture cooks. Once the liquid is fully absorbed and the halwa reaches the right consistency, turn off the heat. Garnish with almonds or other dry fruits of your choice. Serve warm.
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