Suji ka halwa with purti vanaspati

Suji ka halwa is your classic everyday delicious North Indian sweet made with fine semolina or cream of wheat (farina), sugar, Vanaspati, nuts and flavored with cardamom powder. In Maharashtra, this sweet is called as Sheera. Semolina is called as suji, sooji or rava. This easy melt-in-the-mouth halwa recipe comes together in about 15 minutes. The recipe I share is a family heirloom recipe that we have been making for decades during family get-togethers, special occasions and festivals..

 

– ⅓ cup sugar or approximate 5 to 6 tablespoons sugar or add as required

– ⅓ cup Vanaspati – approximate 6 tablespoons of Vanaspati

– ½ teaspoon cardamom powder – or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)

– 10 to 12 cashews – halved or whole (kaju)

– 2 tablespoons golden raisins (kishmish)

– 1 teaspoon chironji – optional (charoli)

– 25 cups water – can also add 1 cup water

– 1 pinch edible camphor (optional)

Cook Time: 1 hr | Serving: 5

 

Instructions

1. ½ cup suji (fine rava)

2. Crush the green cardamom seeds to a fine powder in a mortar-pestle and keep aside. Remove the husks.

3. Keep a kadai or pan on a low flame. Add the Purti vanaspati and when the vanaspati is heating up.
Once the Vanaspati becomes hot, add the suji (rava), cashews & stir.

4. Keep on stirring the suji (rava) so that the grains does not stick to the pan and are roasted evenly.

5. Take the sugar and water in another pan. Keep this pan on a medium to high flame and let the sugar solution come to a boil.

6. If the mixture starts to boil, then lower the flame and let it simmer.

7. Keep on roasting and stirring the suji (rava) for 7 to 8 minutes till the grains change their color and when the cashews also change to a light golden or golden.

8. You have to roast sooji till you can see the Vanaspati getting separated. The color of the suji (rava) should not become brown.

9. Then add the cardamom powder, chironji, raisins and edible camphor (optional). Mix very well.

10. Stir and then add the bubbling hot sugar solution slowly to the fried suji mixture. Be careful as the mixture has the tendency to splutter. Be quick enough to stir. The sooji will begin to absorb the water and swell.

11. Serve sooji halwa hot or warm or when cooled at room temperature.

 

It can be had as a sweet snack or served as a dessert after meals.

Store any leftovers in the fridge in an air tight container for 1 to 2 days. Reheat in a pan for while serving.