• Pineapple kesari
  • Atte ke halwa
Suji ka halwa - 1

Sooji | semolina 1 portion* Sugar 2 portions (can use 1.5 portions too) Water 3.5 to 4 portions Ghee 1 portion Cashew nuts few Almonds few Saffron a tiny pinch Cardamom a pinch *I used 1/4 cup. Whatever cup measurement you are using, use the same cup of measuring water,sugar and ghee.

Method

  • In the pan add 1/2 of the ghee, when it melts add the semolina and roast it for 7-8 minutes in a very lo flame.
  • Do no change the color, stir continously.
  • Add the chopped cashew and almonds to this.
  • Roast it for 2 minutes, no need to roast it,as we do for the south Indian kesari.
  • In a sauce pan add the water,sugar, saffron and cardamom powder.
  • I used 4 portions of water and 1.5 portions of sugar. If using non stick pan use 3 to 3.5 portions of water.
  • Once the sugar dissolves and when it starts to boil, switch off the flame.
  • Add the water to the roasted sooji.
  • This mixture may look watery,but don’t worry, it will get get absorbed and will come to a perfect texture.
  • Stir continously.
  • Add the remaining ghee at regular intervals.
  • When the water is completely absorbed and the halwa starts leaving the pan, switch off the flame.
  • Sooji ka halwa is ready to offer for God.

Method

  • In the pan add 1/2 of the ghee, when it melts add the semolina and roast it for 7-8 minutes in a very low flame.
  • Do no change the color, stir continuously.
suji ka halwa 1 - 2
  • Add the chopped cashew and almonds to this.
  • Roast it for 2 minutes, no need to roast it in ghee as we do for the south Indian kesari.
  • In a sauce pan add the water,sugar, saffron and cardamom powder.
suji ka halwa 2 - 3
  • I used 4 portions of water and 1.5 portions of sugar. If using non stick pan use 3 to 3.5 portions of water.
  • Once the sugar dissolves and when it starts to boil, switch off the flame.
  • Add the water to the roasted sooji.
suji ka halwa 3 - 4
  • This mixture may look watery,but don’t worry, it will get get absorbed and will come to a perfect texture.
  • Stir continously.
  • Add the remaining ghee at regular intervals.
suji ka halwa 4 - 5
  • When the water is completely absorbed and the halwa starts leaving the pan, switch off the flame.
  • Suji ka halwa is ready to offer for God.
Sooji ka halwa - 6
  1. Roasting the sooji without changing is important.
  2. Generally North Indians do not add dry fruits if they offer it for Goddess.
  3. You can soak saffron in milk and add it after adding sugar water.
  4. Generally no food colour is added to Suji ka halwa.