PUNJABI SEMOLINA HALWA (SUJI HALWA)
Serve this Indian dessert at special occasions such as Diwali. With almonds, cardamom and raisins, it has a rich, buttery flavour and toasty semolina aroma
Provided by Roopa Gulati
Time 45m
Number Of Ingredients 6
Steps:
- Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
- Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
- Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
- Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.
Nutrition Facts : Calories 414 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
SOOJI (SEMOLINA HALWA)
This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!
Provided by bri765
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
- In a small to medium saucepan, heat ghee.
- Add semolina, cardamom.
- Sauté until light brown, stirring constantly.
- Add water/sugar/raisin mixture.
- Heat and stir until halwa reaches the consistency of thick mashed potatoes.
- Remove from heat, add almonds.
- note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
- I also sauté the almonds in a bit of ghee, but that isn't necessary.
- To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
- Turn down heat to med-low and cook for several more minutes, stirring occasionally.
- Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
- Strain the ghee through cheesecloth and a fine strainer.
- Save what isn't used in an airtight container (it does not need to be refrigerated).
SOOJI HALWA (SEMOLINA DESSERT)
Make and share this Sooji Halwa (Semolina Dessert) recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
- Add saffron and keep aside.
- Heat pan and add ghee, wait for a few seconds till it is warm.
- Now add semolina.
- Stir till pinky brown on medium heat only.
- Then add syrup and keep stirring till ghee separates.
- Decorate with nuts.
SOOJI KA HALWA PAKISTANI STYLE
Just made the halwa like half an hr ago. Loved how it tasted. In addition to raisons u can also add cocounut. Or for Halwa puri style halwa u can add a 1/2 teaspoon yellow color & omit the raisons.
Provided by The UnModern Woman
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half.
- Turn off the heat & add the raisons (kish mish) in it. This would be yr sheera.
- In a separate pan warm up the ghee on medium high and add cardamom seeds and semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily.
- Stir fry it for 10 minutes.
- Now add the sugar water & cook it for 5 mins on high.
- Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes.
- Take out in a serving dish. Sprinkle some chopped dry fruits.
- This sweet dish is best served hot.
Nutrition Facts : Calories 435.4, Fat 25.9, SaturatedFat 15.9, Cholesterol 65.5, Sodium 5.2, Carbohydrate 48.8, Fiber 1.6, Sugar 26.9, Protein 3.9
SEMOLINA HALWA
My friend Chandra gave me this recipe years ago and the only thing I changed is that I use water and milk. Her family recipe used just 2 cups of water. To me this is very sweet. If you don't have a very sweet tooth cut down on the sugar used in the recipe. I like it best cold (it tastes less sweet then when its warm) and serve it as a dessert after an Indian dinner, cut in wedges or diamond shapes and sprinkled with some very finely chopped nuts. It reheats easy in the microwave if you should prefer it warm. Ghee/clarified butter is sold in Asian supermarkets. If you want serve with some whipped cream.
Provided by PetsRus
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
- The browning can take approx 10 minutes, shake the pan at times.
- Put the browned semolina aside.
- Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
- Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
- You are looking for the consistency of soft mashed potatoes.
- Transfer to a serving dish.
- Serve hot, warm or cold.
MY NEVER FAIL SUJI KA HALWA (SEMOLINA HALWA)
This was the first dish I made when I was in the 6th standard. Over the years it keeps getting better. I just love this and the best part is you don't even have to keep getting back to the recipe pad, just use one portion of suji, ghee, and sugar and 3 portions of water. It's so good--try it!
Provided by jas kaur
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
- In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
- After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
- Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
- The water will splutter, so be careful!
- Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
- Remove from flame and cover with a lid.
- This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
- Enjoy!
Nutrition Facts : Calories 429.8, Fat 28.3, SaturatedFat 18, Cholesterol 66.8, Sodium 17.7, Carbohydrate 43, Fiber 1.1, Sugar 27.5, Protein 2.9
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