Sooji halwa is an authentic sweet that is prepared for all auspicious festivals, ceremonies and family functions. Rava kesari is the South Indian counterpart of the sooji halwa; the only difference being the colour. Generally, food colouring is added in the kesari to give it a saffron colour.
Rava sheera is also offered to God as prasad and is also made for family gatherings and functions. The aroma of the sooji roasted in ghee and the addition of cardamom powder makes this sweet a perfect one to satisfy the sudden sweet cravings.
Kesari bhath is a quick and simple recipe to make at home, though it is important to get the texture perfect without any lumps. So, carefully read the step-by-step procedure along with the images to prepare the sooji halwa. If you'd want to watch a video recipe as well, scroll on.
SOOJI HALWA RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 2
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Sooji (semolina) - 1 cup
Ghee - 1 cup
Sugar - 3/4th cup
Hot water - 1 and 1/2 cups
Cardamom powder - 1 tsp
Chopped almonds - for garnishing
Chopped cashew nuts - for garnishing
Saffron strands - 4-8 for garnishing
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1. Add ghee to a heated pan.
2. Once the ghee melts, add the sooji and roast until it starts to change its colour to golden brown and the raw smell goes away.
3. Add hot water on the roasted sooji.
4. Further, add the sugar as well and stir it continuously to avoid the formation of lumps.
5. The sugar has to dissolve and the mixture will start to thicken.
6. Then, add cardamom powder and mix well.
7. The mixture will start leaving the sides and bind together.
8. Remove the pan off the stove and transfer the sooji halwa in a bowl.
9. Garnish with chopped almonds, cashew nuts and saffron strands.
- 1. Roast the sooji till the raw smell goes away.
- 2. The hot water is added so that the halwa does not become mushy and lumpy.
- Serving Size - 1 cup
- Calories - 447 cal
- Fat - 28 g
- Protein - 4 g
- Carbohydrates - 48 g
- Sugar - 27 g
- Fibre - 1 g
- Iron - 7%
STEP BY STEP - HOW TO MAKE SOOJI HALWA
1. Add ghee to a heated pan.
2. Once the ghee melts, add the sooji and roast until it starts to change its colour to golden brown and the raw smell goes away.
3. Add hot water on the roasted sooji.
4. Further, add the sugar as well and stir it continuously to avoid the formation of lumps.
5. The sugar has to dissolve and the mixture will start to thicken.
6. Then, add cardamom powder and mix well.
7. The mixture will start leaving the sides and bind together.
8. Remove the pan off the stove and transfer the sooji halwa in a bowl.
9. Garnish with chopped almonds, cashew nuts and saffron strands.
