North Indian Sooji Halwa Recipe
Sooji Halwa, a beloved dessert hailing from North India, is a warm and indulgent dish that combines the rich flavors of semolina with the sweetness of sugar and the aromatic notes of cardamom and saffron. Often served during festivals and special occasions, this delectable dessert is not only a treat for the taste buds but also a delight to the senses, bringing the warmth of home-cooked comfort food to your table. Let’s dive into crafting this delightful dish that promises to enchant anyone who takes a bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Ghee | 1/2 cup |
| Sugar | 3/4 cup |
| Milk | 1 cup |
| Water | 2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron strands | 2 strands |
| Ghee (for roasting nuts) | 1 tablespoon |
| Cashew nuts (halved) | 10 |
| Raisins | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 14 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total | 40 |
Servings
This recipe yields 4 servings, perfect for a cozy family gathering or a festive celebration.
Instructions
To begin making the North Indian Sooji Halwa, we will first prepare the liquid mixture. In a saucepan, combine the water, milk, sugar, saffron, and cardamom powder. Place the saucepan over medium heat and stir continuously until the sugar fully dissolves. Once dissolved, reduce the heat and keep the mixture on a gentle simmer, allowing the flavors to meld together.
Next, in a wide, heavy-bottomed pan, heat 1/2 cup of ghee over medium heat. When the ghee is hot, add the sooji (semolina) to the pan. Roast the semolina, stirring continuously, until it releases a fragrant aroma and turns a light golden brown. Be cautious not to over-brown the semolina, as it can impart a bitter taste.
Once the semolina is roasted to perfection, gradually pour in the hot liquid mixture you prepared earlier. Take care to maintain medium heat during this process, as the mixture may splatter. Stir continuously as the semolina absorbs the liquid; this will help prevent lumps from forming.
As you continue stirring, the mixture will thicken and begin to pull away from the sides of the pan. When you notice that the semolina has cooked through and the halwa has achieved a luscious consistency, cover the pan with a lid and let it simmer for a couple of minutes. During this resting period, the flavors will deepen and meld beautifully.
In a small pan, heat 1 tablespoon of ghee over medium heat. Add the cashew nuts and raisins, roasting them until the cashews turn a golden brown. This step adds a delightful crunch and richness to the halwa.
Once the nuts are roasted, turn off the heat and incorporate them into the prepared Sooji Halwa, stirring gently to combine.
To serve, present the Sooji Halwa warm, perhaps alongside fluffy puri or Amritsari Chole with Kala Chana for a delightful North Indian feast that your guests will surely appreciate. Enjoy this luxurious dessert that captures the essence of traditional Indian cuisine, creating a memorable dining experience for all.
Tips for the Perfect Sooji Halwa
- Quality of Sooji: Ensure you use good-quality semolina for the best texture and flavor.
- Ghee: The use of ghee is essential; it not only enhances the flavor but also contributes to the rich, silky texture of the halwa.
- Serving Suggestions: For an extra touch, you can garnish the halwa with slivers of almonds or pistachios for added flavor and visual appeal.
Indulging in a bowl of warm Sooji Halwa is a celebration in itself, bringing joy to every spoonful while evoking the warmth of Indian hospitality. This recipe will surely become a cherished addition to your culinary repertoire. Enjoy!
