Sooji or semolina halwa is a very popular sweet of India. Each region has its own style of making with a slight variation. Whenever we want to make a quick sweet halwa is the one that comes to our minds as it takes just 5-7 minutes to prepare it.
There are many varieties of halwa..... with semolina, with flour, with besan or a combination of these. You can use sugar or jaggery for sweetening. Some like to add milk instead of water. You can go ahead and make any way you prefer. In winters mostly jaggery is preferred.
Today's recipe is with fine semolina and jaggery.
Semolina ...... 1/2 cup
Organic jaggery .. 5 tbsps
Salt ...................... 1 pinch
Green cardamoms .. 4 (crushed lightly)
Cashew nuts .......... few (split into halves)
Pistachios .............. few (sliced )
Ghee / clarified butter .. 2 tbsps
Water or milk ...... 1/2 cup
1. Heat ghee in a pan.
2. Fry the cashew nuts to golden brown colour. Remove them and set aside.
3. Add the crushed cardamoms into the same pan.
4. When they give out a nice aroma tip in the semolina.
5. Saute for 3-4 minutes on medium flame until the colour changes.
6. Now add water or milk and stir immediately to avoid lump formation.
7. Next add the organic jaggery and a pinch of salt to balance the sweetness.
8. Stir until the jaggery melts and it is absorbed by the semolina.
9. Stir in the fried cashew nuts and mix. Garnish with pistachio slices while serving.
Serves - 2-3
Note: If you are using a thicker variety of semolina add little more water. If you don't have organic jaggery then cook the normal jaggery in water first to remove the impurities. Then add the strained jaggery water to the halwa. Organic jaggery can be added directly as it is pure and free of dirt particles.