sooji halwa recipe with step-by-step photos sooji halwa is an easy and quick halwa that is frequently produced in most indian homes.
exactly the same dish is called rava sheera in western india and rava kesari in south india. the technique of preparation seems similar, using the another ingredients being altered every now and then. though rava or semolina continues to be key component. in certain variations milk is added rather water. for flavoring usually cardamom powder is added. saffron threads or kesar may also be added such as this saffron suji halwa recipe .
the rava kesari that's popular in south india, normally has orange synthetic color added. but you may make exactly the same, with natural coloring agents like saffron threads or powder.
sooji halwa is frequently designed for an auspicious occasion or perhaps a pooja. it may be a festive occasion like diwali, ganesh chaturthi or perhaps a religious ceremony conducted in your house or you want to have something sweet. as this is a simple and fast halwa recipe, which means you don’t need any excuse or occasion to really make it.
if you're making sooji halwa for religious occasions adding a pinch of edible camphor inside it. during eighth or ninth day's navratri festival. this sooji halwa is created together with dry kala chana and pooris for kanjak pooja.
i frequently make sooji halwa like a bhog/naivedyam to become provided to the deities. this recipe has enough ghee. lessen the ghee, if you like. i've also added edible camphor within this one. skip it should you don’t have.
sooji halwa is frequently produced in bulk on festive or religious occasions. if you wish to create a great quantity, then there's a particular proportion you need to follow. i usually follow this proportion to make big or small quantities. the number of sooji/semolina to sugar to water to ghee is 1:1:2:.5
it's my job to add a little less quantity of sugar and ghee. for e.g if it is 1 cup of sooji, i then add or th cup of sugar. therefore the one i make is less sweet or simply sweet. 1 cup sugar can give a far more flavor. i additionally add 1/3rd or th cup ghee water may also be elevated with respect to the excellence of the rava and if you prefer a pudding like consistency.
you could have sooji halwa plain and have with pooris. it is also offered like a dessert.
rava sheera or sooji ka halwa recipe below:
ingredients (calculating cup used, 1 cup = 250 ml)
- 1 cup sooji/rava/semolina ( i have tried personally an excellent number of sooji)
- or cup sugar, or as needed
- ⅓ to ½ cup ghee
- four to five cardamoms, powdered inside a mortar-pestle, husks discarded. approximately ½ teaspoon cardamom powder
- ten to twelve cashews/kaju, halved or whole
- 2 tablespoons of raisins/kishmish
- 1 teaspoon chironji (optional)
- 2 cups water
- a pinch of edible camphor (optional)
steps to make the recipe:
- crush the cardamoms to some fine powder inside a mortar-pestle and aside.
- have a kadai or pan on the low flame.
- add some ghee so when the ghee is warming up, perform the following.
- go ahead and take sugar and water in another pan.
- bare this pan on the medium to high flame and allow the sugar solution arrived at a boil.
- when the ghee becomes hot, add some semolina & cashews and stir.
- continue stirring the sooji/semolina in order that it doesn't keep to the pan and it is roasted evenly.
- in the intervening time keep the attention also around the sugar solution.
- when the mixture begins to boil, then lower the flame and allow it to simmer.
- continue sauteing & stirring the semolina for 7-8 mins up until the grains change their color so when the cashews also switch to an easy golden.
- adding the cardamom powder, raisins and edible camphor.
- stir after which add some bubbling hot sugar solution gradually.
- be cautious because the mixture has got the inclination to splutter.
- stop wasting time enough to stir. the sooji will start to absorb water and swell.
- continue stirring frequently up until the whole mixture starts thickening and begins to leave the advantage from the kadai or pan.
- serve sooji halwa hot or warm or when cooled.
step-by-step rava sheera or sooji halwa recipe:
1. heat to cup ghee inside a kadai or perhaps a thick bottomed pan.
2. add 1 cup sooji/rava/semolina. i have tried personally fine number of sooji. include 10-12 cashews/kaju, halved or whole.
3. start roasting the sooji and cashews. continue stirring the sooji in order that it doesn't keep to the pan and it is roasted evenly. within the pic below, you can observe the sooji altering color.
4. roast sooji till you can observe the ghee getting separated and if you notice the cashews getting browned. the colour from the rava shouldn't become brown. this takes approximately 7-8 minutes on the low flame. this task is essential if sooji isn't roasted well then you'll not get perfect texture within the halwa. you will see slight raw style of the sooji halwa.
5. add 1 teaspoon chironji, 2 tablespoons of raisins/kishmish, a pinch of edible camphor and cardamom powder (four to five cardamoms, powdered inside a mortar-pestle, husks discarded). you may also add sliced almonds or pistachios.
6. whenever you keep your sooji for roasting within the ghee. simultaneously take 2 cups water and ( or cup) sugar in another pan.
7. stir so the sugar dissolves.
8. bring water+sugar means to fix a boil.
9. when you stir the raisins, cardamom powder and chironji, then pour the boiling sugar solution within the ghee-sooji mixture gradually, with continuous stirring. pour carefully. because the mixture sizzles and splutters.
10. the sooji will start to absorb water and swell.
11. the mix will begin thickening. continue stirring frequently.
12. the sooji mixture has thickened but nonetheless soft and moist and also the consistency like what pudding.
13. once all of the water is absorbed, you will observe the modification within the texture. the ghee will also be visible in the sides. the ultimate texture below. if you wish to make slices, then immediately pour the sooji halwa mixture inside a greased pan or tray. spread evenly so when warm or cooled, reduce gemstone formed or square slices.
14. serve sooji ka halwa hot or warm or when cooled lower.
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the preparation is same, exactly that it different within the flavors. here' only have added cardamom, however in rava kesari, i add saffron. you can include both. rava kesari includes a yellow or orangish color as food colors are added. i favor to make use of saffron like a natural coloring agent. though even turmeric (only a pinch) may also be added to own yellow color. it's my job to keep your same proportion of sooji/rava, sugar and ghee for rava kesari and sooji halwa. but mostly rava kesari has more ghee put into it. rava kesari may also be created using milk rather water and thus is sooji halwa.
i love it greatly. the technique of explanation really is easy.
Monika Singh states
Hi dassana,
this really is my boy’s in history favorite&... the colour from the halwa is tasty &...golden&... the presentation is really adorable..the sunshine effects so soothing. i'll follow this halwa now onwards rather of the items i had been making till now&... your recipes are simply matchless&... sooji halwa is definitely an old recipe however, you allow it to be like its a delicacy&...hats off&...carry on
