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Grandmother’s Suji Halwa Recipe

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A traditional and comforting Indian dessert, My Grandmother’s Suji Halwa is a rich semolina pudding cooked slowly in ghee, sweetened with sugar syrup infused with black cardamom for a deep aroma. This recipe creates a luscious, fluffy, and slightly grainy texture halwa, garnished with raisins, almonds, and pistachios, perfect for festive occasions or a cozy sweet treat.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

Spices and Flavoring

  • 1 black cardamom pod (or use green cardamom)

Main Ingredients

  • 6-8 tablespoons ghee (melted; start with 6 tablespoons; vegan butter can be used for vegan version)
  • 1/2 cup fine semolina (suji)
  • 1/2 cup granulated sugar (can be reduced to 1/3 cup for less sweetness)
  • 1 + 3/4 cups water

Garnish

  • 2 tablespoons raisins
  • 7-8 almonds, thinly sliced
  • 1 tablespoon slivered pistachios

Instructions

  1. Prepare Cardamom Powder: Open the black cardamom pod and extract the seeds. Pound the seeds finely using a mortar and pestle. Set aside for flavoring the syrup.
  2. Melt Ghee and Warm Pan: Place a heavy-bottomed pan or kadhai on low heat and add the melted ghee. Maintain the stove on low flame throughout cooking to prevent burning.
  3. Add Semolina: Add the fine semolina (suji) to the ghee and stir well with a spatula for about a minute until all granules are coated with ghee.
  4. Roast Semolina: Continuously stir the semolina on low heat to roast it evenly. Watch closely as it becomes fluffy and golden brown, taking care to avoid burning. Continue roasting for 10-12 minutes until you see ghee separating and the semolina turning deep brown without burnt black spots.
  5. Make Sugar Syrup: While roasting, combine sugar and water in a small saucepan over low-medium heat. Bring it to a boil to dissolve sugar completely but avoid cooking into a thick syrup. Remove from heat once dissolved, then add the cardamom seed powder. Keep the syrup warm.
  6. Add Syrup to Semolina: Slowly and carefully pour the warm sugar syrup into the roasted semolina while stirring consistently to prevent lumps and splattering.
  7. Cook Halwa: Continue stirring and cooking the mixture on low heat for 3-5 minutes until most of the liquid is absorbed and the halwa develops a shiny, pudding-like consistency. It should be moist and soft but not dry.
  8. Enhance Richness (Optional): For extra richness, optionally add 1-2 tablespoons more ghee at this stage and mix well. The halwa will thicken and develop a wet sand-like texture as it rests.
  9. Garnish and Serve: Serve the halwa warm, garnished generously with raisins, thinly sliced almonds, and slivered pistachios. Enjoy this comforting, traditional dessert!

Notes

  • Use low flame and continuous stirring to avoid burning the semolina.
  • Adjust sugar quantity based on your sweetness preference without compromising texture.
  • Use fine semolina for best texture and quicker roasting.
  • Vegan butter can substitute ghee for a vegan-friendly halwa, but ghee imparts traditional flavor.
  • Do not cook the sugar syrup beyond dissolving sugar to maintain the right halwa consistency.
  • The halwa texture improves as it rests and cools slightly, developing a richer flavor.

Find it online: https://cheftinaskitchen.com/grandmothers-suji-halwa-recipe/