Suji ka halwa or semolina pudding is one of the most widely made sweet dish in India as a prasad offering for many religious and auspicious occasions. In the Northern parts of India we call in 'suji ka halwa' while its referred to as 'kesari' or 'rava kesari' in the South.
Suji halwa is a must make prasad for Ashtami during the festival of Navratri . It is offered to goddess Durga and then distributed as prasad to all.
The procedure to make this dish is very simple and requires very few ingredients. The main skill involved here is the roasting of suji to the right level such that it acquires the lovely golden hue and is well roasted without getting burnt. So always work at a medium heat and you can control the level of roasting.
1 cup fine suji(semolina)
3/4 -1 cup ghee (clarified butter)
3/4 - 1 cup sugar
2 cups water plus 1 cup milk
6 Blanched almonds skinned and chopped
6 green cardamoms skinned and crushed fine
pinch kesar(saffron) dissolved in a tsp of water
- The basic proportion to make suji halwa is suji:ghee:sugar:water - 1:1:1:3. I modify it a bit by substituting 1 cup milk for a cup of water and reducing the quantity of sugar and ghee. You can follow any proportion you like.
- Mix sugar in the water-milk mixture and heat till sugar dissolves. Add kesar and keep aside.
- Heat ghee in a pan and add suji. Fry while constantly stirring on medium heat till suji imparts a pleasant roasted aroma and becomes light brown.
- Add the sugar syrup to it briskly stirring on high heat till all the syrup is absorbed and halwa starts leaving some ghee on the sides of the pan. Remove from heat.
- Stir in chopped almonds and cardamon. Serve hot.