How to Make Suji Ka Halwa:
- Roast the Suji (Semolina):
- In a heavy-bottomed pan, heat the ghee on medium heat.
- Add the suji (semolina) to the ghee and roast it. Stir continuously for 5-7 minutes until the suji turns light golden and releases a nutty aroma. Be careful not to burn it.
- Prepare the Sugar Syrup:
- In a separate saucepan, heat the water (or milk for a richer taste) and bring it to a boil. You can add the saffron strands to the water to infuse it with color and fragrance.
- Add sugar to the boiling water and stir until it completely dissolves.
- Combine the Syrup with Suji:
- Once the suji is roasted and golden, slowly add the boiling sugar syrup to it. Be careful as it might splatter.
- Stir well to combine, and let the mixture cook for 2-3 minutes. The suji will absorb the liquid and thicken.
- Add Cardamom and Nuts:
- Add cardamom powder to the halwa and mix well. You can also add raisins and nuts (cashews, almonds) at this stage.
- Stir everything and cook for another 2-3 minutes until the halwa reaches a pudding-like consistency and the ghee begins to separate from the sides.
- Serve Hot:
- Once the halwa is ready and the ghee starts to separate, remove it from heat. Transfer to serving bowls.
- Garnish with additional nuts if desired.
Serving Suggestions:
- Serve Suji Ka Halwa warm, and enjoy it as a dessert or a comforting sweet dish after a meal.
This Suji Ka Halwa is perfect for any occasion, whether it's a festive celebration, a special treat, or just a warm, soothing dessert. Let me know if you'd like to add any twists or variations!
