Simple and Creamy Suji Ka HalwaVeg
Indulge in the velvety richness of this traditional Indian semolina sweet. A perfect dessert for festivals or special occasions, this dish combines the nutty aroma of roasted semolina with the warm notes of saffron and cardamom. Its melt-in-your-mouth texture is achieved by a careful balance of ghee and liquid, creating a vibrant, golden treat that brings joy to every palate. Simple to prepare yet elegantly decadent, this classic favorite is guaranteed to be a crowd-pleaser for any celebration.
Ingredients
1 cup Semolina(Rava)
3 cup Water
2 cup Sugar
3 tsp Clarified Butter (Ghee)
2 tsp Oil
1 tbsp Raisins (Chopped)
few Cashew Nuts
1 tsp Cardamom Powder
few Saffron Strands
1 tsp Orange Food Colour
Instructions
1
Heat a teaspoon of ghee in a pan and roast the cashew nuts until golden. Add the raisins, sauté until they plump up, then remove and set aside.
2
In the same pan, add half a tablespoon of ghee and roast the semolina on low heat for about 10 minutes until golden and fragrant. Remove from heat and keep aside.
3
In a wide saucepan, bring 3 cups of water to a boil. Add the food coloring or kesari powder if using.
4
Gradually stir in the roasted semolina while keeping the flame low to avoid lumps.
5
Add the saffron strands and 1 tablespoon of ghee, mixing well as the semolina absorbs the water.
6
Pour in the refined oil to ensure a smooth, flowy consistency.
7
Once the semolina is fully cooked, add the sugar and stir continuously until completely dissolved and the mixture thickens.
8
Stir in the powdered cardamom and the reserved roasted cashews and raisins.
9
Finish by adding the remaining 2 tablespoons of ghee, mix well, and turn off the stove.
10
Let the halwa rest in the pan for 2 to 3 minutes before serving.
Nutrition Facts
3 servings per recipe
