Sooji Halwa Semolina Dessert Food

DELICIOUS SUJI KA HALWA PAKISTANI FOOD RECIPE

Steps:

• Take a pot to add three tbsp of ghee and heat it
• Add three small cardamon and cook to 2 minutes in ghee
• Add one cup of suji (semolina) and cook for 3 minutes
• Add two cup of sugar and again mix it
• Add one cup of water and mix it
• Add half tbsp of saffron and half tbsp of Zarda color and mix it
• Cover and cook of 5 minutes on the low flame of the stove
• In the end, add raisin and mix together
• Dish out the plate and garnished with almonds and saffron
• Serves with puri and also eat like dessert

DIVINE SEMOLINA DESSERT - SUJI HALVA

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!

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.

PUNJABI SEMOLINA HALWA (SUJI HALWA)

Steps:

• Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
• Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
• Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
• Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.

SOOJI HALWA (SEMOLINA DESSERT)

Steps:

• Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
• Add saffron and keep aside.
• Heat pan and add ghee, wait for a few seconds till it is warm.
• Now add semolina.
• Stir till pinky brown on medium heat only.
• Then add syrup and keep stirring till ghee separates.
• Decorate with nuts.

SOOJI KA HALWA

Steps:

• In a pot add water, sugar and food color and keep on high flame.
• Let the water boil. Once the water starts to boil, lower the temperature to medium flame and let it simmer.
• In the meantime, in another pot or a frying pan, add ghee and cardamom.
• Wait for the ghee to be fully liquefied and let it heat up for another 2 mins at medium flame.
• Reduce the flame to low and add the semolina in ghee. Stir the semolina till it absorbs all the ghee. Now saute for 5 mins or so making sure the semolina doesn't turn brown.
• After 5 mins, add a ladle full of the hot sugar syrup in this semolina and mix it well. Add another ladle of sugar syrup as well.
• Now turn of flame and transfer this semolina in the pot of sugar syrup. Mix well to avoid any clumps.
• Cover the pot and let it simmer at medium flame for 5 mins.
• Reduce the flame and cook for another 5 mins.
• Stir around to see if the whole halwa seems to be binding together. If it does, turn off flame.
• Sprinkle almond shavings or ground pistachio and serve warm.