Head Over Coin

Indian recipes and culinary adventures

Suji Halwa: Sweetness that Melts in Your Mouth, Just Like Maa Used to Make!

|

Chef Curry Do’pyaza

Suji Halwa: Sweetness that Melts in Your Mouth, Just Like Maa Used to Make!

Namaste, doston! Sat Sri Akal! Kem cho? Chef Curry Do’pyaza here, back in your kitchens and ready to bring some meetha (sweetness) into your lives!

Today, we’re diving deep into the heart of Indian comfort food with a dish that’s as simple as it is soul-satisfying: Suji Halwa! This isn’t just a dessert; it’s a warm hug on a cold day, a celebratory treat, and a memory wrapped in a spoonful.

Suji Halwa is our go-to dish for so many auspicious occasions. We make it during Diwali, Navratri, and even just a regular pooja at home. It’s that perfect prasad (offering) that everyone loves. I remember my dadi (grandmother) making a huge batch every winter. The aroma of ghee and cardamom would fill the house, a sure sign of happy times ahead.

A Little Trip Down Memory Lane

The history of halwa is as rich and complex as its flavor! It’s believed to have originated in the Middle East and made its way to India during the Mughal era. Over time, it adapted to local tastes and ingredients, resulting in the diverse range of halwas we enjoy today. Suji Halwa, in particular, is a testament to the ingenuity of Indian cooks who transformed humble semolina into a delectable delicacy.

Let’s Get Cooking!

Preparation Time: 5 minutes
Cooking Time: 20 minutes

What You’ll Need (Ingredients):

  • 1 cup Suji (Semolina) – The finer the better!
  • 1 cup Shakar (Sugar) – Adjust to your sweetness preference.
  • 3 cups Paani (Water) – This is key for the perfect texture.
  • ½ cup Ghee (Clarified Butter) – Don’t skimp on the ghee! It’s what makes it rich and fragrant.
  • 1 tsp Elaichi Powder (Cardamom Powder) – For that aromatic kick.
  • ¼ cup Dry Fruits (Mixed Nuts) – Cashews, almonds, raisins, chopped small.

Step-by-Step Instructions:

  1. Heat the Ghee: In a heavy-bottomed pan or kadai (wok), melt the ghee over medium heat. The ghee should be shimmering and fragrant.
  2. Roast the Suji: Add the suji to the hot ghee. Now, this is where patience comes in. Keep stirring constantly! You want to roast the suji until it turns a beautiful golden-brown color and releases a nutty aroma. This usually takes about 8-10 minutes. Be careful not to burn it!
  3. Boil the Water: While the suji is roasting, heat the water in a separate saucepan. Bring it to a rolling boil.
  4. Add the Water: Once the suji is golden brown, carefully pour the boiling water into the pan. Be cautious, as it will splatter! Keep stirring continuously to avoid any lumps.
  5. Add the Sugar and Cardamom: Now, add the sugar and cardamom powder. Continue stirring until the sugar is completely dissolved and the halwa starts to thicken.
  6. Cook Until Thick: Keep cooking and stirring until the halwa comes together and starts to leave the sides of the pan. This usually takes another 5-7 minutes.
  7. Add Dry Fruits: Stir in the chopped dry fruits.
  8. Serve Hot: Your delicious Suji Halwa is ready! Serve it hot and enjoy!

Chef Curry’s Top Tips for the Best Halwa:

  • Roasting is Key: Don’t rush the roasting process. This is where the flavor develops.
  • Hot Water is Crucial: Using boiling water ensures that the suji cooks evenly and doesn’t become lumpy.
  • Keep Stirring: Stirring is essential to prevent sticking and ensure a smooth texture.
  • Adjust Sweetness: Feel free to adjust the amount of sugar according to your taste.
  • Ghee is Gold: Don’t compromise on the ghee. It’s what gives the halwa its rich flavor and texture.

Different Ways to Cook Suji Halwa:

  • Gas Stove: The traditional method, as described above.
  • Induction Stove: Works just as well as a gas stove.
  • Pressure Cooker: Not recommended, as it’s difficult to control the roasting and thickening process.
  • Oven: Not suitable for this recipe.
  • Microwave: You can make it in the microwave, but the texture won’t be as good. Cook in 2-minute intervals, stirring in between, until the suji is cooked through.
  • Air Fryer: Not suitable for this recipe.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (approximate, per serving):

  • Calories: 250-300
  • Fat: 15-20g
  • Carbohydrates: 30-40g
  • Protein: 3-5g

Serving Suggestions:

  • Serve hot as a dessert.
  • Garnish with extra dry fruits and a sprinkle of cardamom powder.
  • Enjoy it with a scoop of vanilla ice cream for an extra decadent treat.
  • Pair it with a cup of hot chai (tea) for the ultimate comfort food experience.

So there you have it, folks! My simple yet divine Suji Halwa recipe. It’s a taste of home, a celebration of tradition, and a guaranteed crowd-pleaser.

Now, it’s your turn! Try this recipe at home and share it with your friends and family. Let the sweet aroma of Suji Halwa fill your kitchen and your hearts! Happy cooking!