Suji Ka Halwa

by - September 04, 2016

 Suji Ka Halwa is prepared for festive seasons and for special occasions. I am sharing the recipe that I learnt from my mom with all of you, and celebrating 20,000 of all of us in this Anyone Can Cook Family!


 Ingredients:

1cup suji (semolina)
1/2 cup Desi ghee(clarified butter)
1 cup sugar
4 cups water
3-4 green cardamoms
2 tablespoons Hot milk
Few kesar strands(Saffron strands)
2 tablespoons chopped almonds and cashew nuts

You can adjust sugar according to your taste

Method:
1) In a kadai or heavy bottom pan pour desi ghee , let it get hot
now add suji(semolina) mix it well
2) In a separate deep pan, add water and sugar and let it boil.
3) Meanwhile, continuously roast the semolina so it doesn't stick to the bottom of the pan at all.
4) Now add some saffron strands in just a little bit of hot milk and set it aside for a while.
5) Roast the Suji(semolina) consistently for 7-8 minutes, it will change its colour and become a little more lighter shade of brown, from a creamish one.
Tip: Its important to cook the suji really well to get rid of its raw flavour and smell.
6) Now split green cardamom into two halves(or you can crush them) and add to the sugar water right before its about to boil
7) The sugar will have mixed with the water completely, and the green cardamom's flavour will be immersed, this water will start boiling, which is when you need to switch the flame off.
8) Immediately pour this boiling sugar water into the suji that we have been cooking for about 7-8 minutes. (You can strain out the green cardamom at this step if you want)
Tip: be careful with pouring this boiling water, as it will sizzle and splutter.
9) At this point, add the saffron flavoured-milk.
10) Mix really well and add your dry fruits- chopped almonds and cashews. Save some for garnishing.
11) About exactly 2 minutes from adding the boiling water, you will have reached the perfect consistency. Switch the flame off here. You might think its too runny, or wet, but don't worry, it will automatically get drier, which is why we will stop the cooking here.
12) Garnish with saffron strands and dry fruits!
Do check out the video to see the colours and consistency!







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