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Suji ka Halwa


This almonds and cashew rich soft and savory sooji 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 your guests at short notice. It is also popular as rava sheera and served as prasadm in puja.

1/2 cup Sooji (semolina/rava)
1/3 cup Ghee (clarified butter)
1¼ cups Water
1/2 cup Sugar
5 Almonds (badam), sliced
5 Cashew nuts (kaju), chopped
1/4 teaspoon Cardamom Powder

Pour 1¼ cups water in a small saucepan and bring it to boil over medium flame, it will take around 3-4 minutes. Remove it from the flame and keep aside until you reach step-4 below.

Take sooji in a heavy based pan, add ghee and heat it over medium flame.

Stir and mix using spatula.

Roast it until golden-brown. It will take anywhere between 8 to 10 minutes.

Reduce flame to low; slowly add boiled water and mix by stirring constantly (add water only in small incremental quantities because it will splutter as soon as you add it).

Stir and cook to avoid any lump formation.

Increase flame to medium and cook until all water gets absorbed. Add sugar and cardamom powder.

Stir until sugar dissolves and it has a semi-solid consistency. Add and mix almonds and cashew nuts after reserving some of them for garnishing.

The suji halwa is now ready for serving.

Tips and Variations:
– Replace water with milk to enhance its taste and make it softer. The recipe remains exactly the same.
– Dissolve 4-5 saffron strands in 2 tablespoons milk for 5 minutes and add it in the mixture in step-5 to make traditional kesar and badam sooji ka halwa.

Taste: Mild sweet and soft.

Serving Ideas: Serve warm rava halwa in breakfast along with puris (made from wheat flour). Alternatively allow it to set for a few hours, cut it into pieces and serve it as a dessert.