Yummy and soft Suji halwa, Rava sheera or Rava Kesari
Suji halwa recipe is an easy dessert recipe with a yummy sweet flavour. The mellow and aromatic sweet taste comes with the use of Ghee, sugar and Semolina. The use of roasted cashew nuts and raisins or kismis increases the flavour and presents a delightful experience. This dish is called by different names like ‘Rava sheera’ in Western India and ‘Rava Kesari’ in Southern parts of India. Some of the ingredients used in this recipe can be substituted with other ingredients like milk instead of water and saffron threads instead of cardamom powder. This recipe is usually seen in synthetic orange colour, but it can also be made with natural colouring agents like saffron threads or powder. Have a look at the list of ingredients used and the method of preparation of Suji halwa recipe.
Ingredients used for Suji halwa recipe
- 1 cup of Rava / Sooji / Semolina
- ¾ – 1 cup of sugar
- ½ cup of ghee
- 4-5 cardamom seeds, powdered in a mortar (husks removed)
- 10 – 12 cashew nuts or Kaju
- 2 tablespoon of raisins or Kishmish
- 2 cups of water
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Preparation of Suji halwa recipe
- Use a mortar – pestle and powder the cardamom seeds into fine powder.
- Heat a pan or a Kadai in a low flame and add the ghee. Once it starts to heat up, prepare the sugar solution.
- Heat another pan in a medium flame and add the water and the sugar. Heat the solution to a boil.
- Meanwhile, when the ghee becomes hot, add the ingredients like semolina and the cashew nuts.
- Continuously stir the ingredients, this will help to avoid the semolina from sticking to the sides of the pan. This also helps in evenly roasting the semolina.
- When the sugar solution starts to boil, simmer it for some time.
- Continue sauting the semolina for 7-8 minutes, once the rice changes its texture and the cashew nuts attain a light golden colour, add the cardamom powder and raisins.
- Slowly stir the contents and pour the bubbling hot sugar solution.
- Quickly stir the contents as the ingredients have a tendency to splutter.
- The semolina or sooji would absorb the water and starts to swell.
- Continue stirring until the whole mixture starts to thicken and begins to leave the edges of the pan or Kadai.
- Sooji halwa is ready. Serve it hot, warm or when cooled
