Web1) Take ghee and fine semolina in a pan. Turn the heat on low-medium. Mix and start roasting the sooji with stirring constantly. 2) In the beginning, sooji feels heavy …
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WebSooji ka halwa is traditionally made with loads of ghee, elaichi, dry fruits and sugar. Other than its rich taste, sooji is known to have high nutritional value. It is …
1. sugar – for 1 cup of sooji, i add ⅔ or ¾ cup of sugar. so the suji halwa has less sweetness or is just sweet. 1 cup of sugar gives a very sweet taste. 2. ghee – i also add ⅔ cup ghee for 1 cup of suji. for me, ⅔ cup is a good amount of ghee. reduce or increase the ghee if you prefer.
In North India, it is known as sooji ka halwa (suji halwa). Sometimes, jaggery is added instead of sugar. In Maharashtra, it is known as Sheera. In Gujarat, it is known as Shiro (rava no shiro). Sometimes, milk is used instead of water, and it adds more richness and creaminess. In South India, it is known as Rava kesari or Kesari baath.
To make sheera (sooji halwa), always use fine verity of semolina. There is coarse verity of semolina available in the market and it is good for upma, rava idli, rava uttapam, etc.
Replace water with milk to enhance its taste and make it softer. The recipe remains exactly the same. Dissolve 4-5 saffron strands in 2 tablespoons milk for 5 minutes and add it in the mixture in step-5 to make traditional kesar and badam sooji ka halwa.