Suji ka halwa recipe | Sooji ka halwa

Suji ka halwa recipe with step by step pictures, a popular Indian Sweet made using Semolina,ghee and sugar. I have already posted the South Indian kesari recipe,this suji ka halwa is similar to that but there is  slight variation in measurements and methods. I have tasted this for the first time, when my North Indian friend invited Varsha for Ashtami and offered, Puri, suji ka halwa and channa for Navratri. The tradition itself is new to me. We South Indians celebrate Navratri and keep Golu. I was thinking to post the North Indian version of Suji ka halwa. When i called my friend she told, her in father in law is an expert in making this and told me to come over to take down the recipe from him. I happily went and uncle explained patiently the entire recipe and i noted it down and he patiently clarified all my silly doubts too. As now many North Indians are celebrating Chaitra Navratri this week, Saturday will be ashtami and this sooji ka halwa is made for that.
Check out my

• Pineapple kesari
• Atte ke halwa

Suji ka halwa recipe

Recipe Cuisine: Indian|  Recipe Category: Dessert
Prep Time: 5 mins   |  Cook time: 30 mins |  serves: 3-4 | Author: Jeyashri 
Suji ka halwa recipe, popular Indian sweet made using semolina,ghee and sugar. Navratri recipes.

    Sooji | semolina  1 portion*
    Sugar  2 portions (can use 1.5 portions too)
    Water  3.5 to 4 portions
    Ghee  1 portion
    Cashew nuts  few
    Almonds  few
    Saffron  a tiny pinch
    Cardamom  a pinch
*I used 1/4 cup. Whatever cup measurement you are using, use the same cup of measuring water,sugar and ghee.

Method

• In the pan add 1/2 of the ghee, when it melts add the semolina and roast it for 7-8 minutes in a very lo flame.
• Do no change the color, stir continously.
• Add the chopped cashew and almonds to this.
• Roast it for 2 minutes, no need to roast it,as we do for the south Indian kesari.
• In a sauce pan add the water,sugar, saffron and cardamom powder.
• I used 4 portions of water and 1.5 portions of sugar. If using non stick pan use 3 to 3.5 portions of water.
• Once the sugar dissolves and when it starts to boil, switch off the flame.
• Add the water to the roasted sooji.
• This mixture may look watery,but don't worry, it will get get absorbed and will come to a perfect texture.
• Stir continously.
• Add the remaining ghee at regular intervals.
• When the water is completely absorbed and the halwa starts leaving the pan, switch off the flame.
• Sooji ka halwa is ready to offer for God.

Method

• In the pan add 1/2 of the ghee, when it melts add the semolina and roast it for 7-8 minutes in a very low flame.
• Do no change the color, stir continuously.

• Add the chopped cashew and almonds to this.
• Roast it for 2 minutes, no need to roast it in ghee as we do for the south Indian kesari.
• In a sauce pan add the water,sugar, saffron and cardamom powder.

• I used 4 portions of water and 1.5 portions of sugar. If using non stick pan use 3 to 3.5 portions of water.
• Once the sugar dissolves and when it starts to boil, switch off the flame.
• Add the water to the roasted sooji.

• This mixture may look watery,but don't worry, it will get get absorbed and will come to a perfect texture.
• Stir continously.
• Add the remaining ghee at regular intervals.

• When the water is completely absorbed and the halwa starts leaving the pan, switch off the flame.
• Suji ka halwa is ready to offer for God.

Notes:

1. Roasting the sooji without changing is important.
2. Generally North Indians do not add dry fruits if they offer it for Goddess.
3. You can soak saffron in milk and add it after adding sugar water.
4. Generally no food colour is added to Suji ka halwa.