sooji halwa recipe
Preparation Time : 0 Hour  15 Minutes
Cooking Time : 0 Hour  14 Minutes
Servings : 3-4
1 cup sooji/rava/semolina ( i have used a fine variety of sooji), ¾ cup to 1 cup sugar, or as required, ½ cup ghee, 4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded, 10 to 12 cashews/kaju, halved or whole, 2 tbsp raisins/kishmish, 1 tsp chironji (optional), 2 cups water, a pinch of edible camphor (optional)
crush the cardamoms to a fine powder in a mortar-pestle and keep aside. keep a kadai or pan on a low flame. add the ghee and when the ghee is heating up, do the following. take the sugar and water in another pan. keep this pan on a medium to high flame and let the sugar solution come to a boil. once the ghee becomes hot, add the semolina & cashews and stir. keep on stirring the sooji/semolina so that it does not stick to the pan and is roasted evenly. in the meanwhile keep your attention also on the sugar solution. if the mixture starts to boil, then lower the flame and let it simmer. keep on sauteing & stirring the semolina for 7-8 mins till the grains change their color and when the cashews also change to a light golden. then add the cardamom powder, raisins and edible camphor. stir and then add the bubbling hot sugar solution slowly. be careful as the mixture has the tendency to splutter. be quick enough to stir. the sooji will begin to absorb the water and swell. keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the kadai or pan. serve sooji halwa hot or warm or when cooled.