When we talk of Sooji halwa or Sheera, it immediately brings to mind the ghee-dripping semolina delicacy served piping hot with Pooris or on their own in stitched leaf bowls, or 'Donas' .
The South Indian variant that we make is called Rawa Kesari; known to get its name from the Kesar or saffron colour that gets added to the halwa. Also my mother tends to add the water and sugar at separate stages, allowing the sooji to cook first and then stir in the sugar.
Now the halwa in this recipe is as basic as it gets. The ultimate omnipresent sweet that is favoured in most festivals, temples, after-dinner dessert...the list is endless!!
This goes in for the 5th FOODIE MONDAY BLOG HOP....yayyy, we are on to the 5th week now :)
So here goes the recipe (credit : vegrecipesofindia.com)
Ingredients : (Serves 4)
Roasted Rawa/Sooji/Semolina - 1 cup
Ghee/Clarified Butter - 1/2 cup
Water - 2 cups
Sugar - 3/4 to 1 cup
Cashews - a few
Raisins - a few
Saffron strands
Cardamom/Elaichi powder - 1/2 tsp
Method :
1. Heat ghee in a thick-bottomed or non-stick pan. Now add the rawa and stir till ghee coats it evenly. Add the cashews and start roasting both the ingredients in the ghee till they start becoming golden brown and ghee gets fully absorbed.
Note : Do this patiently on low flame, as we want the rawa to get cooked well without getting burnt.
2. Meanwhile, heat water along with sugar and let boil, only till sugar dissolves. Stir occasionally.
3. To the sooji pan, add raisins and cardamom powder and mix well.
4. Once the sugar is dissolved, add the sugar syrup to the rawa and stir simultaneously. Mix well, so that the water gets absorbed and no lumps are formed. The mix will start to thicken and slowly reach the halwa consistency.
When the mixture starts leaving the sides, remove from the flame and serve.
Note : Some types of rawa might need more water to cook, so you will need to adjust accordingly.
The South Indian variant that we make is called Rawa Kesari; known to get its name from the Kesar or saffron colour that gets added to the halwa. Also my mother tends to add the water and sugar at separate stages, allowing the sooji to cook first and then stir in the sugar.
Now the halwa in this recipe is as basic as it gets. The ultimate omnipresent sweet that is favoured in most festivals, temples, after-dinner dessert...the list is endless!!
This goes in for the 5th FOODIE MONDAY BLOG HOP....yayyy, we are on to the 5th week now :)
So here goes the recipe (credit : vegrecipesofindia.com)
SOOJI HALWA
Roasted Rawa/Sooji/Semolina - 1 cup
Ghee/Clarified Butter - 1/2 cup
Water - 2 cups
Sugar - 3/4 to 1 cup
Cashews - a few
Raisins - a few
Saffron strands
Cardamom/Elaichi powder - 1/2 tsp
Method :
1. Heat ghee in a thick-bottomed or non-stick pan. Now add the rawa and stir till ghee coats it evenly. Add the cashews and start roasting both the ingredients in the ghee till they start becoming golden brown and ghee gets fully absorbed.
Note : Do this patiently on low flame, as we want the rawa to get cooked well without getting burnt.
2. Meanwhile, heat water along with sugar and let boil, only till sugar dissolves. Stir occasionally.
3. To the sooji pan, add raisins and cardamom powder and mix well.
4. Once the sugar is dissolved, add the sugar syrup to the rawa and stir simultaneously. Mix well, so that the water gets absorbed and no lumps are formed. The mix will start to thicken and slowly reach the halwa consistency.
When the mixture starts leaving the sides, remove from the flame and serve.
Note : Some types of rawa might need more water to cook, so you will need to adjust accordingly.
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