Sooji halwa or suji halwa is one of the easiest and simplest sweets ever made.It is very tasty and healthy as semolina is extracted during the durum wheat bran separation.Making sooji halwa/semolina pudding with jaggery makes it iron rich.You may make it with milk or plain water.
Some people also call it gur ka halwa /gur da halwa in Punjab.You can make it with both sooji and wholemeal flour.I remember having it in by-lanes of Amritsar very close to the Golden temple.I love the gur version more as I like to use natural sugars wherever possible.However, if you would like to make sugar version ,click here.
When do we eat sooji ka halwa?
Usually,it is fed to small kids whose teeth are yet to grow.It is also a treat for those elders who are unable to chew.Whatever be the age we love this pudding.It tastes great whenever you make it.
You will find its presence in feasts,fasts or during heavy brunches at weddings.
You will find it as prasad in Satyanarayana Pooja.Hence, people make it every Sankranti or Poornima.
We also make it during Udyapan of Navratri fast twice an year and serve it along with poori and kale channe.
Garnish this with nuts and raisins optionally.
If you fry them in ghee or butter they taste even better.
You can add cashews,almonds & pistachios.
The goodness increases multi-fold.
Step by Step pictures for the suji ka halwa recipe made with jaggery/gud
1.Finely chop/crush the jaggery,keep it aside.
2.Dry roast the soojo/semolina on low flame for 7-10 minutes.
3.Add the ghee to the sooji/semolina and mix well.
4.Keep on cooking until the mix turn light brown.
5.Add water/milk mixture.
6.Add jaggery and cook until dry.
Recipe of Sooji halwa-Semolina pudding with jaggery
Sooji halwa(Semolina pudding with jaggery)
- ¾ cup sooji/semolina
- ½ cup jaggery crushed so that there is no lumps
- ½ cup ghee
- 2-¼ cup milk+water each
- ½ tsp cardamom powder
- Heat pan and roast semolina in the pan until it becomes light brown.
- Generally takes 10-15 mins.
- Now add ghee and cardamom powder to it and let it cook.
- Boil milk and water separately and add it to semolina.
- While pouring, keep your hand away from the pan to avoid getting scalded by steam.
- Add crushed jaggery to this mix and switch off the gas.
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