Sooji Halwa For Festival Session
This delicious dessert is prepared not only in India but is popular in Europe as well and have different names. In North India, it is known with the name of Sooji or Suji ka Halwa. Whereas, in Maharashtra, it is called Sheera or Rava Sheera. When it comes to South India, it is popular with the name of Kesari or Kesari Bhath. In Karnataka, it is called Sajjige.
The reason for its popularity is, it can be prepared with ingredients that are easily available in your kitchen and can be cooked in fraction of seconds.
You will find Sooji ka Halwa is many times as offering to gods for Ashtami or Navami or Navratri Pooja. It is also an offering made during Satyanarayan Pooja in South India.
Complete Recipe for Sooji Halwa
Usually you will find "fine" and "coarse" varieties of sooji in store. For Halwa, we will use fine sooji because it give different flavor to the dish.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1/2 cup Sooji
- 1/4 cup Ghee
- Sugar )As per taste)
- 1/2 cup Milk(Optional)
- 1 1/2 cup Water
- 1/4 cup Mixed nuts chopped, divided (cashews, almonds etc)
- Heat a pan on medium-low flame, Add ghee, heat it and then add Sooji. Roast it while stirring continuously until it starts turning golden.
- Turn the flame to low as soon as the sooji lightly browns.(IMPORTANT)
- After this, pour in milk, water and sugar, while stirring. Be careful as there will be some splatter when you initially start pouring.
- Keep on stirring till the time halwa will boil and get thicken.
- Off from flame when it became thickens.
- Let it cool.
- Garnish with remaining nuts roasted in ghee and serve immediately.
Keep stirring to avoid sticking to the pan.