Suji Halwa Kheer: Meetha Magic for Your Soul!
Namaste Doston! And a warm “Kem Cho?” to my Gujarati friends! Chef Curry Do’pyaza here, ready to sprinkle some sweet magic into your lives with a dish that’s both comforting and celebratory: Suji Halwa Kheer!
This isn’t just dessert; it’s a hug in a bowl, a taste of tradition, and a guaranteed way to bring smiles to faces.
A Dish for Every Celebration!
Suji Halwa Kheer, or Semolina Pudding, is a beloved treat across India. We whip it up for joyous occasions like Diwali, Holi, and Raksha Bandhan. It’s also a staple during pujas (prayer ceremonies) and makes a delightful sweet ending to any festive meal. Some families even make it as a welcome treat for new mothers or to celebrate the arrival of a new baby! It is perfect during the cooler months of winter, the warm sweetness really warms the soul.
A Glimpse into History
The history of Halwa in India is long and storied. It is said to have originated in the Middle East, and was brought to India by Persian traders and rulers. Over time, it has evolved into countless regional variations, each with its own unique flavour profile. Suji Halwa is a classic, and Kheer is also a classic. Marrying the two makes it a double treat!
Let’s Get Cooking!
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Ingredients You’ll Need:
- Suji (Semolina): 1 cup
- Ghee (Clarified Butter): 1/4 cup
- Doodh (Milk): 4 cups (full cream is best for a richer taste)
- Cheeni (Sugar): 1/2 cup (adjust to your sweetness preference)
- Elaichi Powder (Cardamom Powder): 1/4 teaspoon
- Kesar (Saffron) Strands: A pinch (optional, for colour and flavour)
- Badam (Almonds): 10-12, slivered
- Kaju (Cashews): 10-12, chopped
- Kishmish (Raisins): 2 tablespoons
Step-by-Step Instructions:
- Warm Up: In a heavy-bottomed kadhai (wok) or pan, melt the ghee over medium heat. The fragrant aroma of ghee is truly divine!
- Roast the Suji: Add the suji to the melted ghee. Roast it on low to medium heat, stirring constantly. This is important! You want a beautiful golden-brown colour and a nutty aroma, which takes about 5-7 minutes. Be patient; burnt suji is no fun.
- Infuse the Milk: While the suji is roasting, warm the milk in a separate saucepan. If using saffron, add the strands to the warm milk to infuse it with colour and flavour.
- Pour in the Magic: Slowly pour the warm milk into the roasted suji, stirring continuously to avoid any lumps. Be careful, it might splatter a little!
- Simmer and Sweeten: Reduce the heat to low and let the mixture simmer, stirring occasionally, until the suji absorbs the milk and the kheer thickens to your desired consistency (about 10-15 minutes).
- Add the Sweetness: Stir in the sugar and cardamom powder. Cook for another 2-3 minutes until the sugar is completely dissolved.
- Garnish and Serve: Stir in half of the almonds, cashews, and raisins. Garnish with the remaining nuts and raisins. Serve hot or warm.
Chef Curry’s Top Tips:
- Roasting is Key: The secret to a perfect Suji Halwa Kheer lies in roasting the suji properly. It gives it a lovely nutty flavour and prevents it from becoming sticky.
- Warm Milk is Better: Adding warm milk helps the suji absorb it quickly and evenly, preventing lumps.
- Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. You can also use jaggery (gur) for a healthier and more rustic flavour.
- Don’t Overcook: Overcooking can make the kheer too thick. Add a little more milk if needed to achieve the desired consistency.
Different Ways to Cook Suji Halwa Kheer:
- Gas Stove: The traditional method, as described above.
- Induction Stove: Works just as well as a gas stove. Just ensure you use cookware suitable for induction.
- Pressure Cooker: Not recommended, as it’s difficult to control the consistency and prevent burning.
- Oven: You can bake the kheer in a preheated oven at 350°F (175°C) for about 30-40 minutes, stirring occasionally.
- Microwave: Not recommended, as it can be tricky to get the texture right.
- Air Fryer: Not suitable for this recipe.
- Slow Cooker/Crockpot: You can cook the kheer in a slow cooker on low for 2-3 hours, stirring occasionally.
- Fast Cooker: Not recommended, as it’s difficult to control the consistency and prevent burning.
Nutritional Information (Approximate, per serving):
- Calories: 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Protein: 5-7g
Serving Suggestions:
- Serve hot or warm, garnished with extra nuts.
- Pair it with poori (fried Indian bread) for a truly indulgent treat.
- Enjoy it as a dessert after a hearty Indian meal.
- Serve it chilled in the summer for a refreshing twist.
Now it’s your turn!
Go ahead, try this delightful Suji Halwa Kheer recipe at home. It’s easier than you think, and the results are incredibly rewarding. Share this sweet treat with your loved ones and spread the joy!