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Traditional Indian dessert also made as prasad i.e., offering for various festivals. Suji is the Hindi word for Semolina. And Halwa is also called Sheera. Several variants of this recipe are available under other names in various parts of India.
I shared this Suji ka Halwa is especially my mom’s recipe. It is an easy dessert without cardamon, which can be whipped up in 15 minutes & hence it is her ever ready dessert for sweet cravings.
There were always 2 desserts that mom made regularly- one was Suji ka halwa i.e. pudding common term in India and the other was Kheer i.e. made up of rice & milk.
‘From my childhood remembrance- eating bowls of suji ka halwa during evening time after coming back home from playing.’
Semolina, Ghee & Sugar these are the three main ingredients required to cook this quick, simple dessert!
Personally, I don’t like nuts in my bite. So, mom never had nuts in it. She didn’t even add cardamom powder. But again, it’s up to you.
In this recipe I used fine semolina, but it can be used coarse semolina too. Also, 1-2 pods of cardamon (optional). Increase the quantity of sugar for a sweeter taste. The rich, soft, and savory suji halwa recipe followed by this method.
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Quickly jump to the recipe,
Yield – 2 servings
Timing – 12 min
Prep time – 2 min
Total- 14 min
Ingredients:
Semolina – 90gm
Ghee or clarified butter – 90gm
Sugar to taste or 2 ½ tbsp
Mix dried fruits or as per your choice – handfull
Water – approximate 1 or 1 ½ cups
Method-
Place a pan or wok on medium high flame and add ghee to it. Let the ghee melt. Then add semolina and stir it continuously. Stir for around 5-6 minutes. As soon as semolina begins to change its color, that is the time to add nuts.
When semolina is roasted and turns slightly brown in color and fragrance, add water to it and stir constantly to avoid lumps. Add sugar as per your taste or 2-3 tbsp. As I don’t like to sweeten more. So, I prepared as I like it.
Keep stirring it will begin to absorb water and thicken up quickly. Stir for a couple of minutes until the Halwa thickens and leaves the surface of the pan.
Serve it hot. Enjoy! :)
Storage – It can be stored in an airtight container for next 3-4 days in the refrigerator.
Tips - Here are a few things you need to keep in mind:1). Getting the right ration- 1:1 (Semolina: Ghee). Use the same amount of ghee and semolina. Sugar as per your taste and double the amount of water.
2). Stirring continuously to avoid burning the semolina.
3). Roast the semolina until fragrant and turn slightly brown in color.
4). Be careful while adding the water in roasted semolina because it bubbles up like crazy. So, add slowly and carefully.
5). Again, stir constantly to avoid forming lumps after adding water in it.
6). Ghee can be replaced by butter.
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