Its lockdown day 8 and we all have been inside our homes way before the lockdown began. Ever since the women at home have been messaging me asking quick and easy recipes for their kids and family. Suji Halwa or Rawa Halwa is one most popular Indian dessert made all across the country with different names. Dry roasted semolina is cooked with water/milk, sugar, dry nuts and cardamom to get a soft fudgy texture. Suji Halwa can also be made with various seasonal fruits like Mango, Corn, Pineapple, Strawberry etc.. In India the halwa travels from place to place and adapt various flavors that are not just delicious and exotic but also carry a tale along. A tale of it’s origin and significance. One such amazing version of suji halwa is ANANAAS SHEERA aka Pineapple halwa.
Semolina, when made sweet, is called sheera. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa or Mohan bhog. It is also served in Europe and United States as semolina pudding. It was first brought into India by the Arabs, and was adopted as a number of Indian varieties. The normal variety though is unflavoured and prepared with just semolina, sugar, ghee, and milk. In India every celebration starts with making sweets at home. SUJI HALWA is the most delicious and commonly made dessert in our homes. Most of us have grown up eating Suji Halwa during special occasions, festivals and to celebrate good news.
To make Suji Halwa first heat ghee in a wok. When it melts, add the Suji and crushed green cardamom, mix well. Roast the Suji (stirring frequently) till it begins to turn a very light golden in color and give off a faint aroma. The roasted Suji will have the grainy consistency. Now add the chopped cashew nuts, almonds and raisins to the Suji and mix well. Meanwhile, boil the water in a separate bowl. When the Suji is roasted, gently add the water and sugar simultaneously, stirring all the while to prevent lumps from forming. Cook the mixt till it is thick and leaves the sides of the wok. Turn off the heat and allow the mixture to cool to a warm temperature. Add some more nuts like thin slices of Almonds, Pistachios and few strands of saffron and dried rose petals as garnish. Serve warm 😊
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
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- 4 Tbsp Ghee / Clarified Butter
- 3/4 Cup Semolina/ Rawa/ Suji
- 1/2 Cup Granulated Sugar
- 1/2 tsp Crushed Green Cardamom
- 4 tbsp Mix nuts chopped Cashew, Almonds, Pistachio, Raisin
- 1 pinch Saffron Strands
- 1 leaf Edible silver leaf optional
Ingredients
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- heat ghee in a wok. When it melts, add the Suji and crushed green cardamom, mix well. Roast the Suji (stirring frequently) till it begins to turn a very light golden in color and give off a faint aroma.
- Now add the chopped cashew nuts, almonds and raisins to the Suji and mix well. Meanwhile, boil the water in a separate bowl.
- When the Suji is roasted and aromatic gently add the water and sugar simultaneously, stirring all the while to prevent lumps from forming. Cook the mix till it is thick and leaves the sides of the wok.
- Turn off the heat and allow the mixture to cool to a warm temperature. Add some more nuts like thin slices of Almonds, Pistachios and few strands of saffron and dried rose petals as garnish. Serve warm
- You can dry roast the suji, zip lock it and freeze for future use.
- For best result and taste always use clarified butter for making halwa.
- You can add nuts and dry fruits of your choice. Keep experimenting.
- Always use hot water to cook suji for better results. Cold water makes it lumpy and sticky.
- Water can be replaced by milk, depends on individual choioce.
If you liked this recipe then enjoy making it for your family and friends.
Stay indoor, Stay safe ❤ Love : Shaheen 🤗
