Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India! Sooji Rava Ka Halwa is not just a dessert; it's a celebration of flavor, tradition, and pure comfort. This golden, decadent treat is the ultimate comfort food that can turn any ordinary moment into a special occasion. Whether you're craving a quick sweet fix or looking to impress your guests with an authentic Indian dessert, this foolproof recipe will become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup semolina (sooji)
- 1 cup sugar
- 1/2 cup ghee
- 2 cups water
- 1/4 cup chopped nuts (cashews, almonds)
- 1/4 teaspoon cardamom powder
- Raisins (optional)
Instructions
- Gather all ingredients and measure them precisely. Ensure all components are at room temperature.
- Heat a heavy-bottomed pan or kadai on medium flame. Add 2 tablespoons of ghee and roast the chopped nuts until they turn golden brown and release a nutty aroma. Remove and set aside.
- In the same pan, add the semolina (sooji) and dry roast on low-medium heat. Continuously stir the semolina to prevent burning, cooking until it turns light golden and releases a fragrant aroma. This process takes approximately 8-10 minutes.
- In a separate pan, combine water and sugar. Heat the mixture until sugar completely dissolves, creating a smooth syrup. Keep the syrup warm but not boiling.
- Once semolina is roasted, reduce the flame to low. Gradually pour the warm sugar syrup into the semolina, stirring constantly to prevent lumps from forming.
- Add remaining ghee and continue stirring. The mixture will start to thicken and come together, forming a smooth halwa consistency.
- Sprinkle cardamom powder and mix well. Add roasted nuts and optional raisins, stirring to distribute evenly.
- Cook for an additional 2-3 minutes until the halwa leaves the sides of the pan and reaches a glossy, pudding-like texture.
- Remove from heat and transfer to a serving dish. Garnish with additional nuts if desired.
- Allow to cool for 5-10 minutes before serving. Halwa can be served warm or at room temperature.
Tips
- Roasting is Key: Take your time roasting the semolina and nuts. The golden-brown color and nutty aroma are crucial for developing deep, rich flavors.
- Low and Slow: Always use a low to medium heat when cooking the halwa to prevent burning and ensure even cooking.
- Stirring Matters: Continuous stirring is essential to prevent lumps and achieve a smooth, creamy texture.
- Ghee Quality: Use high-quality, fresh ghee for the most authentic and delicious flavor.
- Syrup Temperature: Ensure the sugar syrup is warm but not boiling when you add it to the roasted semolina.
- Consistency Check: The perfect halwa should be glossy and leave the sides of the pan, but still maintain a soft, pudding-like texture.
- Customize Your Halwa: Feel free to experiment with different nuts or add a pinch of saffron for an extra luxurious touch.
- Serving Tip: Serve warm for the most indulgent experience, but it's equally delicious at room temperature.
Nutrition Facts
Calories: 626kcal
Carbohydrates: g
Protein: g
Fat: 30g
Saturated Fat: g
Cholesterol: 75mg
