What is Sooji Halwa?
Sooji = Semolina
Halwa = A dry, almost puddingy dessert
Timmi’s Tips and Tricks
- Ghee makes everything yummier! I try to minimize the ghee usage here, but you can add a tablespoon or two to the amounts in the recipe to make the halwa more decadent.
- 1 cup sooji semolina
- 1 cup sugar
- 3 cups water
- 3-4 tbsp ghee or oil (or a combo, upto you)
- 1 pinch saffron
- Optional: chopped almonds, raisins, or the dried fruit of your choice
- Heat a pot or wok up on high heat.
- Add the sugar and water to the pot.
- Bring to a boil then add the saffron.
- Take off heat and set aside.
- Heat a new pan up (or the same pan with the syrup moved) to high heat.
- Add the ghee/oil and then the sooji.
- Cook for 5-7 minutes until the sooji becomes a bit darker and fragrant. Make sure to keep stirring during this time so the sooji cooks evenly and doesn’t burn.
- Add in the sugar syrup slowly and mix. Note: Make sure the sugar syrup is still warm at this point. If it has cooled, you may see lumps.
- Add in the dried fruits, if any.
- Once the water is absorbed, turn off the heat and enjoy!
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