SUJI KA HALWA / HOW TO MAKE SOOJI KA HALWA RECIPE

              SUJI KA HALWA RECIPE

In Maharashtra, this dessert is called Shera. Suji is called Suji, Suji or Rava. This easy mouth-melting dessert recipe comes together in about 15 minutes. The recipe I've shared is a family heritage recipe we've been making for decades during family gatherings, special occasions and festivals.

INGREDIENTS

• 2 cups semolina (fine semolina or semolina or wheat cream)
• 1/3 Add a cup of sugar or about 5 to 6 tablespoons of sugar or as needed
• 1/3 Cup ghee - about 6 tablespoons ghee
• 2 Teaspoon cardamom powder - or 4 to 5 green cardamom powder in a mortar pastel, the husks discarded (small cardamom powder)
• 10 to 12 cashews - half or whole (cashews)
• 2 tablespoons golden raisins (raisins)
• 1 teaspoon charonji - optional (charoli)
• 1.25 cup water - 1 cup water can also be added.
• 1 pinch of edible camphor (optional)

HOW TO MAKE ( RECIPE )

Preparation

1. Finely grind the green cardamom seeds in a mortar and pestle and set aside. Remove the husks.
2. Place a frying pan on a low heat.
3. Add ghee and when the ghee is hot, do the following.
4. In another pan, add sugar and water.
5. Place the pan on medium to high heat and let the sugar solution boil.
6. When the ghee is hot, add semolina and cashew nuts and stir.
7. Keep stirring the semolina (semolina) so that the grains do not stick to the pan and fry evenly.
8. Also pay attention to the sugar solution in the meantime.
9. If the mixture starts to boil, reduce the heat and let it cook.
10. Fry the semolina for 7 to 8 minutes and keep stirring until the grains change color and when the cashews turn light golden or golden.
11. You have to fry the semolina until you see the ghee separate. Suji or Rave should not be brown in color. Your kitchen will also smell of semolina and ghee.
12. Remember that roasting is very important. If the rowa is not roasted well, you will not find the best texture in the confection and the taste will be a bit raw.
13. Then add cardamom powder, cherries, raisins and edible camphor (optional). Mix very well.

Making semolina halva or shera

1. Stir and then slowly add the bubble hot sugar solution to the fried semolina mixture.
2. Be careful as the mixture tends to explode.
3. Hurry up enough to stir. The swelling will begin to absorb and swell.
4. Stir frequently until the mixture thickens and emerges from the edges of the pan.
5. Serve semolina warm or hot or cold at room temperature.
6. It can be eaten as a sweet breakfast or as a dessert after a meal.
7. Store leftovers in an airtight container for 1 to 2 days. Reheat in a pan while serving.

NOTES 

Scaling: Prescription can be halved or doubled or tripled.

Edible Camphor: If you are making semolina halva for religious occasions, add a pinch of edible camphor.

Temperature: When adding sugar solution to rava, it has to boil and heat the bubble. If the sugar solution gets hot, heat it till it boils. When the sugar solution is added, the fried rava mixture should also be heated.

Multi-cooking: When you start frying the rowa, immediately put the sugar solution to boil on another burner.

Adding less: You can reduce the amount of both sugar and ghee. For less sweet taste in rava shera, add 2 cups of sugar.

Sweet: Gar can be substituted for sugar. First of all, put the mixture in water and heat it till it becomes hot. When the whole mixture is melted, filter the solution so that the impurity is removed. Put the fried solution back in the pan and heat till it boils.

Liquids: You can add milk instead of water.

Flavors and nuts: You can add dried fruits and nuts of your choice. In addition to cardamom powder for flavor and aroma, you can also add saffron strips or rose water.