User Review( votes)
Sooji or suji (pronounced soo-jee), semolina and rawa (pronounced ruh-waa) are Hindi words for granulated wheat — and all are from the same powder or flour from wheat. The word semolina is Italian in origin while sooji is the word used for it in North India and Pakistan. Rava is the name for semolina in south India.
Suji is a very gritty, coarse type of flour, usually made from wheat however the term also applied to maize. It contains the nutritious heart (endosperm) of semolina is called suji or rava or rawa in hindi.
Dessert prepared with suji and sugar as main ingredients flavored with green cardamom and garnished with almonds is known Suji Ka Halwa. It is also popular Halwa due to easy to prepare and can help you entertain your
unexpected guests at short notice when guests arrive!
This almonds rich soft and savory Suji Ka Halwa prepared without milk is a welcome treat for taste buds at anytime and can give tough competition to best of the best sweets on the table. However, its mellow and aromatic sweet taste is not the only thing that makes it best, the ease of preparation can help you entertain all at home including kids.
Suji Ka Halwa
- 1 Cup Suji (Semolina)
- 1 Cup Sugar
- 1 Cup Ghee
- 2 Cups Water
- 1/2 Tsp Green cardamom Crushed
- 1 Tbsp Almonds – To garnish
- 2 Tbsp Coconut Ground
- 1/2 Cup Khoya Optional
- In a deep, heavy based pan, add the suji and stir over low heat to roast it a little.
- Mix crushed cardamom and roast till light brown.
- Add ghee and mix it well to fry.
- Fry on low flame till light brown with spatula. It will take about 8 to 10 minutes.
- Add sugar and stir well.
- Reduce flame to low; slowly add water and mix by stirring constantly. Add water incrementally and mix it well.
- Cover the lid and cook on low flame for 2-3 minutes so that all water gets absorbed and add coconut.
- Add almonds.
- Mix well and cook a little on low flame.
- Suji Ka Halwa is ready.
- Garnish it and serve hot, fresh.
- You can use Ground/Crushed/Sliced Coconut as you like.
- You can add cashew, pistachio as per your taste.
- For garnish, silver paper is a good choice.
- Khoya can be used for added taste.
- To enhance its taste you can use milk and also make it softer. The recipe remains exactly the same.
- Serve warm in breakfast or allow it to set for a few hours, cut it into pieces and serve it as a dessert.