DIVINE SEMOLINA DESSERT - SUJI HALVA
This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Provided by Sudika
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!
Provided by Izzah Cheema
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
- Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
- In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
- Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
- Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.
Nutrition Facts : Carbohydrate 69 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 209 mg, Fiber 2 g, Sugar 38 g, Calories 485 kcal, ServingSize 1 serving
SOOJI KA UPMA (SEMOLINA UPMA)
Make and share this Sooji Ka Upma (Semolina Upma) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Put oil in a wok and heat for a minute.
- Add mustard seeds, channa dal, urad dal and onion.
- Add semolina and saute until light brown.
- Add remaining ingredients, except coconut, and mix well.
- Cook on medium heat for 15 minutes.
SEMOLINA HALWA
My friend Chandra gave me this recipe years ago and the only thing I changed is that I use water and milk. Her family recipe used just 2 cups of water. To me this is very sweet. If you don't have a very sweet tooth cut down on the sugar used in the recipe. I like it best cold (it tastes less sweet then when its warm) and serve it as a dessert after an Indian dinner, cut in wedges or diamond shapes and sprinkled with some very finely chopped nuts. It reheats easy in the microwave if you should prefer it warm. Ghee/clarified butter is sold in Asian supermarkets. If you want serve with some whipped cream.
Provided by PetsRus
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
- The browning can take approx 10 minutes, shake the pan at times.
- Put the browned semolina aside.
- Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
- Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
- You are looking for the consistency of soft mashed potatoes.
- Transfer to a serving dish.
- Serve hot, warm or cold.
SOOJI (SEMOLINA HALWA)
This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!
Provided by bri765
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
- In a small to medium saucepan, heat ghee.
- Add semolina, cardamom.
- Sauté until light brown, stirring constantly.
- Add water/sugar/raisin mixture.
- Heat and stir until halwa reaches the consistency of thick mashed potatoes.
- Remove from heat, add almonds.
- note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
- I also sauté the almonds in a bit of ghee, but that isn't necessary.
- To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
- Turn down heat to med-low and cook for several more minutes, stirring occasionally.
- Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
- Strain the ghee through cheesecloth and a fine strainer.
- Save what isn't used in an airtight container (it does not need to be refrigerated).
MAHARASHTRIAN SPECIAL BANANA SEMOLINA HALWA
A beautiful and heavenly sweet which is a delight for one and all. I made this for the very first time on the occasion of Buddha Purnima for my family and everyone loved it immensely.
Provided by Charishma_Ramchanda
Categories Fruit
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat ghee in a wok.
- 2. Add the pre-roasted semolina and stir fry for 2-3 minutes.
- 3. Fry on slow flame till it becomes fragrant. Do not brown the semolina.
- 4. Add the chopped bananas and mix well.
- 5. Add hot water or milk and the Nestle condensed milk and fold in the dry fruits.
- 6. Add sugar and stir well.
- 7. Fold in the saffron and mix thoroughly.
- 8. Serve immediately.
- 9. Enjoy!
Nutrition Facts : Calories 739.5, Fat 25, SaturatedFat 14.3, Cholesterol 62.2, Sodium 67.5, Carbohydrate 123.4, Fiber 4.4, Sugar 82.6, Protein 10.1
CHANA KI DAL KA HALWA
Make and share this Chana Ki Dal Ka Halwa recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
- heat the oil add the boiled chana lentils with water and milk powder. When it starts boiling add the sugar. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency. Garnish with almonds.
Nutrition Facts : Calories 310.5, Fat 15, SaturatedFat 2, Cholesterol 3.3, Sodium 97.1, Carbohydrate 31.5, Fiber 7.8, Sugar 16, Protein 13.1
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