Suji ka halwa (sheera)
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Semolina roasted in ghee and cooked with sugar syrup, cardamom and nuts. Made for prasad, pujas and happy news across India.
Region: All of IndiaOccasion: Pujas and prasad; Satyanarayan katha; celebrationsTime: 25 minServes: 4Vegetarian
Ingredients
- ½ cup fine semolina (suji or rava)
- ⅓ cup ghee
- ½ cup sugar
- 1½ cups water (or half milk, half water)
- ¼ tsp cardamom powder
- 2 tbsp chopped cashews and almonds
- 1 tbsp raisins
- A few strands of saffron (optional)
Method
- Heat the water with sugar and saffron until the sugar dissolves. Keep it hot.
- Heat ghee in a heavy pan. Fry the nuts and raisins briefly and set them aside.
- Add the semolina to the ghee and roast on low heat, stirring all the time, for 8–10 minutes until golden and fragrant.
- Carefully pour in the hot syrup, standing back as it sputters. Stir quickly to prevent lumps.
- Cook, stirring, until the halwa thickens and leaves the sides of the pan.
- Mix in cardamom, nuts and raisins. Serve warm.
History
Halwa made from semolina, flour or lentils is cooked in every part of India under different names: suji halwa in the north, sheera in the west and kesari in the south.
Significance
It is one of the most common offerings (prasad) at home pujas and is often the first sweet made to celebrate good news.