Sooji halwa is one of those staple dessert recipes that we have all grown up eating. Not only the halwa tastes delicious but it is also fairly easy to prepare. Another plus is that you don’t have to get the ingredients in advance since all the ingredients used to prepare the halwa are always present in our kitchen. But in this recipe, I have added just a small variation by adding saffron, which gives the halwa a unique taste and colour. So without any further due let’s get started with the recipe.
Also Read: Instant Milk (Doodh) Peda Recipe
Ingredients:
- Semolina/suji- 2 cups
- Water- 4 cups
- Saffron- a pinch or two (soaked in warm milk or water)
- Clarified butter- 9-10
- Sugar- 1.5 cup
- Almonds- ½ cup (chopped)
- Cardamom powder- 1 tsp.
Procedure:
- Â Heat a pan or kadhai and dry roast the semolina for 9-10 minutes on a low flame. Make sure to stir the semolina at regular intervals to prevent burning. once the semolina is roasted, turn off the flame.
- Â In another pan, add the water and sugar. Turn on the flame and heat till the sugar is dissolved in water. Once boiled, strain the sugar syrup using a sieve. This will get rid of any impurities or dirt.
- Â In the same kadhai or pan you roasted semolina, melt the ghee. Fry the almonds in the ghee for 15-20 seconds.
- Â Add the semolina and roast it in the ghee for 2-3 minutes.
- Â Add the cardamom powder and mix well. roast everything for 10-12 minutes on a low flame.
- Â Slowly add the sugar water in the semolina while stirring it continuously. Be careful while pouring the water as it may bubble up and splatter.
- Â Add the soaked saffron in the semolina and stir the mixture really well.
- Â Cook the semolina for 5-6 minutes or till the semolina soaks up all the excess water.
- Â Serve the saffron suji halwa hot.
