My mother’s sooji halwa stands out for its exquisite caramelized nuttiness achieved through the meticulous roasting of semolina (sooji) in ghee. Paired with piping hot puris, it’s an unparalleled delight that’s hard to replicate.
I’m not sure if you can notice it, but there’s an exquisite caramel-like glaze enveloping every grain of semolina in this suji halwa, and that’s where the magic of this special recipe lies!
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While I don’t have anything against the paler version of suji halwa, it’s just not my preference. We’ve been accustomed to relishing the deeply roasted bhuna hua halwa since childhood, achieved only by patiently cooking the semolina in ghee for 20-25 minutes until it transforms from white to a rich brown hue. Admittedly, it’s not something I can commit to every day. However, on occasion, particularly during Dussehra or festive times, I dedicate myself to crafting this halwa. The process involves careful stirring and vigilant observation to achieve that perfect color and aroma.
Ingredients
You only need five things here – ghee, sooji, besan (for body and creaminess), sugar and water.
The consistency should be thick but runny. If its too thick, it’ll start to become gloopy, and the halwa thickens as it cools. But don’t let it cool down too much – its been enjoyed piping hot!
How to make Sooji Halwa
1. In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes. Add the ghee and continue cooking on low flame.
2. Stir constantly until the mixture changes to a light chocolate brown colour and becomes fragrant.
3. Continue roasting until the brown becomes a little deeper and darker.
4. Add the sugar and mix it in.
5. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.
6. Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides. Garnish with slivered pistachios or almonds.
Tips to Make Sooji Halwa
Ensure you use an ample amount of ghee; it’s crucial for properly roasting the sooji.
Opt for Bombay sooji for its ideal grain size, though Bansi rawa is also suitable.
Patience and vigilance are key; dedicate around half an hour to the kitchen and don’t stray.
Sooji can easily burn if left unattended or if not stirred frequently, resulting in uneven browning. Stir every minute to ensure even browning.
Remember to add the sugar before the water to prevent caramelization and hardening when it comes into contact with the water.
The best combination in the world is Suji Halwa, hot pooris, kala chana or Pindi Chole and Rasedar Aloo. Maybe some Kheer also
