Sooji ka Halwa is a universal recipe in India. It’s prepared more or less in the same way across the country, though it might be called differently in different languages. I remember eating it often as long as I can remember: at home, at my relatives’ home, in restaurants, etc. It’s a kind of quick-fix dessert when you don’t have time to make an elaborate one. In place of raisins and cashews, you can also add pistachios.
Sooji ka Halwa
Time taken: 10 min
- Semolina (rava/sooji): 1 cup
- Sugar: 3/4 cup
- Ghee: 2-3 tbsp
- Raisins and cashews (fried in a little oil): 1 tbsp
- Milk: 1/2 cup
- Water: 1/2 cup
- Cardamom powder: 1/2 tsp
- Saffron strands (optional)
- Roast the semolina in a pan for around 5 min on medium flame. Make sure, you stir the semolina continuously for even browning.
- In a pan, heat the ghee. Add the semolina and fry for 2 min. Add water, milk and saffron, and stir continuously.
- After it is half-cooked, add sugar and again stir till it blends with the semolina.
- Finally, add the cardamom powder, raisins and cashews and stir.
- Serve at room temperature.