Suji Ka Halwa

 

    

         Sujji ka Halwa

 Sujji ka halwa is your classic every day delicious North Pakistan sweet made with fine semolina or cream of wheat (farina), sugar, ghee, nuts, and flavored with cardamom powder. Semolina is called sujji, sooji, or rava. we can cook this recipe in about 15 minutes.

How to make sujji ka halwa?

1. Heat ⅓ cup ghee in a wok or a thick-bottomed pan. Adjust the heat not to low or not to high. Keep in mind that should be using a heavy pan because there is a risk of the suji getting burnt.

2. Add ½ cup sooji (rava or semolina). Use a fine diversity of sooji and not the rougher variety.

3. Then add 10 to 12 cashews cut or whole.

4. Mix very well and start cooking the sooji and cashews.

5. Keep on cooking the sooji so that the scraps do not stick to the pan and are cooked consistently.

6. Cook until the cashews change their color to golden and suji into brown.

7. When the suji is fried well, then add 2 tablespoons of golden raisins.

8. Then add ½ teaspoon cardamom powder. You can also add sliced almonds or pistachios.

10. When you are involved in cooking sooji, take 1/2 cup of sugar in another pan.

11. Discharge 1.25 cups of water.

12. Keep the pan on a stovetop on medium to low heat. With a spoon mix so that the sugar dissolves.

13. Bring the water and sugar solution to a boil.

14. Once you mix the raisins and cardamom powder, then pour the boiling and bubbling sugar solution into the ghee-sooji mixture slowly, with continuous stirring.

15. Mix very well so that bumps are not formed. Break the bumps if any with a spoon.

16. The sooji scraps will begin to absorb the water and swell.

17. The mixture will start thickening. Keep on mixing frequently.

18. The halwa mixture has thickened but is still soft, and moist and the steadiness is like that of pudding.

19. Once all the water is absorbed, you will feel a change in the surface.

20. Keep mixing and cooking till you get the final result. All the water should be absorbed and the halwa will leave the sides of the pan.

21. Let’s it’s time to serve the hot or warm suji ka halwa.