Kesari Sooji Halwa | Suji Sheera Recipe
Kesari Sooji Halwa | Suji Sheera Recipe is a traditional Indian sweet or dessert. It has a subtle fragrance and robust yellow or saffron color . Its granular and melt-in-mouth texture with nutty undertones is comforting to the palate
Equipment
- Kadai or wok
- wooden spatula
Ingredients
(1 cup = 250ml)
- ½ cup rava/suji/semolina 90 gm
- ½ cup sugar 110 gm adjust as needed
- 1.5 cup warm water 300ml adjust as needed
- ¼ cup ghee + 1 tbsp for roasting nuts (60 gm + 5gm)
- 7-8 cardamoms crushed
- 7-8 cashew nuts split
- 7-8 almonds cut into slivers
- 12-15 raisins
- Few strands of saffron soaked in water
Instructions
Roast Nuts and Raisins
- Firstly, heat a tablespoon of ghee in a heavy bottom pan and lightly roast the split cashew nuts till they change to golden color.
- Drain out the cashew nuts.
- Now to the same ghee add raisins. Lightly sauté till they swell.
- Immediately, drain the raisins.
How to make Suji Halwa
- In another bigger heavy bottom pan, warm ghee.
- To this warm ghee add semolina and roast on low to medium heat.
- Stir continuously so that semolina is roasted nicely. A constant watch is needed here.
- Lightly roast till you get rid from the rawness of semolina and it is aromatic.
- At this stage add the crushed cardamoms and continue to roast for a few seconds.
- Thereafter, add warm water in a continuous stream. You must keep mixing continuously while adding semolina to avoid lumps. Be careful as water might splatter.
- Initially, the Suji mass will be quite thin and loose. But in no time the semolina will swell and absorb the water in the pan or kadai.
- At this stage add the saffron water and mix well to incorporate it uniformly throughout the Suji mass.
- Now add sugar and keep mixing. ( Here, if desired add 1/8 cup of milk to enhance color and texture of sheera)
- Cover and keep on low heat till ghee oozes from the sides of halwa. It takes around 2-3 minutes.
- Lastly garnish with nuts and raisins. Kesari Sooji Halwa is ready!
- Serve hot.
What to serve
- Serve Kesar Sooji Halwa with hot puffed puri and Badam milk . You could serve alongside with Gajar ka Halwa, Lapsi or Gulab Jamun. Enjoy with a cup of Kadak Chai
Video
Notes
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- Use the correct amount of water and make small modifications to the quantity of water as you eyeball the process.
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- I recommend the use of ghee for such a traditional sweet. You could use a combination of regular cooking oil and ghee.
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- You may add a bit of milk to the water. This will enhance texture and color.
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- I have used saffron for color. You may use kesari or yellow/orange food color.