Imagine a dessert so divine that it transforms simple ingredients into a golden, aromatic masterpiece that transports you straight to the bustling streets of India. Suji Halva is not just a recipe; it's a culinary journey that combines the richness of ghee, the sweetness of sugar, and the nutty warmth of semolina into a single, irresistible treat. Whether you're a seasoned cook or a curious food lover, this traditional Indian dessert promises to elevate your cooking skills and delight your taste buds with its luxurious texture and comforting flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup semolina (suji)
- 1 cup sugar
- 1/2 cup ghee
- 2 cups water
- 1/4 cup chopped nuts (almonds, cashews)
- 1/4 cup raisins
- 1/2 tsp cardamom powder
Instructions
- Gather all ingredients and measure them precisely before beginning preparation.
- Heat a heavy-bottomed pan or kadai over medium heat. Add ghee and allow it to melt completely.
- Add semolina (suji) to the melted ghee and roast continuously, stirring constantly to prevent burning. Roast until the semolina turns light golden and releases a nutty aroma, approximately 7-8 minutes.
- Meanwhile, in a separate pan, prepare sugar syrup by combining sugar and water. Heat until sugar dissolves completely and the mixture becomes slightly sticky.
- Carefully pour the hot sugar syrup into the roasted semolina, stirring vigorously to prevent lumps from forming. The mixture will start to thicken immediately.
- Reduce heat to low and continue cooking, stirring continuously until the halva starts to leave the sides of the pan and becomes a cohesive mass.
- Add chopped nuts, raisins, and cardamom powder. Mix thoroughly to distribute evenly.
- Remove from heat and transfer the halva to a serving dish. Garnish with additional chopped nuts if desired.
- Allow the halva to cool for 5-10 minutes before serving. It can be served warm or at room temperature.
Tips
- Use a heavy-bottomed pan to ensure even heat distribution and prevent burning.
- Roast the semolina slowly and patiently - this step is crucial for developing a rich, nutty flavor.
- Stir continuously while roasting to avoid uneven browning or burning.
- Use room temperature sugar syrup to prevent sudden temperature shock when adding to the roasted semolina.
- Keep the heat low when mixing syrup with semolina to control the cooking process.
- For extra richness, use pure ghee and high-quality nuts.
- If the halva becomes too dry, you can add a little warm milk to adjust the consistency.
- Serve warm for the most luxurious experience, but it's equally delicious at room temperature.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
