I want to share this easy recipe of Suji ka Halwa with you so that when ever there is any demand of dessert then this instant recipe will help to create good impression to complete the feast. it is very common sweet dish item cooked in our homes and we Indians are used to it. after food, if suji halwa is served then we are more delighted to have it.

Semolina/Suji/Rava is oftenly used in starters, Rava Kheer, breakfast meals like upma and also in cakes. Its dessert is known as Suji ka Halwa commonly liked after meals, as it is less time consuming and instant traditional sweet dish with the goodness of saffron and dry fruits. Especially in winter, serving hot halwa maintains warmness in our body, as well cooked in ghee.

Semolina is the best source of low fat, protiens, good for skin and natural calories. Apart from sweet, dry fruits added are having proteins, vitamins, minerals, iron and fibre. Its high nutritious value develops physical and mental growth in children, which helps them to perform activities. Hence, many parents prefers to feed many other types of halwa to their child from the age of 3 years.

This recipe of Semolina Dessert is going to be cooked in a deep non-stick pan and before starting, gather all the ingredients because every single tool is essential to make it tasty.

One thing more, if you are making this halwa for first time, make sure that you cook in low flame as the semolina particles should absorb other ingredients too. Now let’s start our mouthwatering recipe.

Ingredients:

This will make for 4 servings.

Semolina/Suji/Rava- 1 cup.

Sugar- 1 cup.

Water- 3 cups.

Ghee- 1 and a half tbsp.

Chopped dry fruits and nuts – half cup (almond, cashew, raisins and walnuts).

Saffron- 1tsp.

Edible color- a pinch for slight orange color.

Small cardamom- 2 pieces.

Methods:

1. Finely chop dry fruits and powder the cardamom seeds and keep aside.
2. On the other side, boil 3 cups of water and add 1 cup sugar along with edible color. Make sure that sugar is melted as per the sweet taste required in halwa.
3. Take a deep non-stick pan and heat ghee 1½ tbsp. Transfer Semolina in the pan and turn the flame on low, sauté for about 5-10 minutes.
4. Now add boiled sweet water with sugar and edible color in the pan and Stir continousally to avoid lumps.
5. Once the halwa starts getting thick, add saffron (kesar), all dry fruits and nuts and cardamom powder. It gets the flavor and turns aromatic.
6. Keep stirring the halwa until it turns slight orangey in color.
7. At last, garnish with pinch of roasted coconut or few chopped almonds and serve hot.

Tips:

1. Use Desi ghee instead of artificial butter for making completely traditional Suji ka halwa.
2. Diabetic can use sugar free by adding with boiled water while stirring in pan.
3. Add accurate portion of sugar after tasting it.
4. Keep stirring to dissolve sugar otherwise halwa starts sticking at the bottom of the pan. Hence, creates differences in tastes.
5. Don’t skip any ingredient, else halwa will not be upto the mark.
6. Flame should be always low because high flame will burn some amount of halwa.