Halwa-Kuch Meetha Ho Jaay

Name: Halwa-Kuch Meetha Ho Jaay
Total time: 2700 s
Yield: 5 people
Cuisine: Pakistani
Ingredients: 1/2 cup suji (fine rava or semolina or cream of wheat); 1/3 cup sugar or approximate 5 to 6 tablespoons sugar or add as required; 1/3 cup Ghee – approximate 6 tablespoons of ghee; 1/2 teaspoon cardamom powder – or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder); 10-12 cashews – halved or whole (kaju); 2 tablespoons raisins (kishmish); 1.25 cups water – can also add 1 cup water; Pinch food color; Water as per requirement

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

Suji halwa is also known as Rava Sheera in Western India and Rava Kesari in South India. The method of preparation is more or less similar, with a few ingredients being changed here and there. Sooji ka halwa or sheera are often made for an auspicious occasion or a pooja. A common yet special dish for Eid offcourse.
#cpl
#zafran
#referbymanosalwa
#halwa

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

45 minutes

5 people

1/2 cupsuji (fine rava or semolina or cream of wheat)
1/3 cupsugar or approximate 5 to 6 tablespoons sugar or add as required
1/3 cupGhee – approximate 6 tablespoons of ghee
1/2 teaspooncardamom powder – or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)
10-12cashews – halved or whole (kaju)
2 tablespoonsraisins (kishmish)
1.25 cupswater – can also add 1 cup water
Pinchfood color
Water as per requirement

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Steps

45 minutes

1

Add ⅓ cup ghee in a kadai or a thick bottomed pan. Keep the flame to a low or medium-low. Use a heavy pan or else there is a risk of the suji getting burnt. When the ghee is getting heated, add the bay leaves.
2

Add ½ cup sooji (rava or semolina). Use a fine variety of sooji and not the coarser variety. Also add 10 to 12 cashews (kaju) halved or whole. Keep on stirring the sooji so that the grains do not stick to the pan and are fried evenly. Roast sooji till you can see the ghee getting separated and when you see the cashews getting golden on a low flame.
3

The color of the suji or rava should not become brown. Add raisins, crushed cardamom without the husks.Add melted sugar and keep stirring.The mixture will start thickening. Keep on stirring often and add slight water. The suji halwa gets thickened and ghee is visible at the sides. Now your suji halwa is ready to serve hot or cold.

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ayndrila dutta @titlis_homekitchen

on May 17, 2021 14:03

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen