Best 3 Divine Semolina Dessert Suji Halva Recipes
**Divine Semolina Dessert: Suji Halwa - A Journey of Sweet Delight**
Embark on a culinary adventure with Suji Halwa, a delectable semolina dessert that tantalizes taste buds and sparks joy in every bite. This divine sweet dish, originating from the vibrant lands of India, holds a special place in the hearts of those who cherish traditional flavors. Join us as we explore the realm of Suji Halwa, unveiling two distinct recipes that capture the essence of this beloved dessert. The Classic Suji Halwa recipe embodies the traditional method, employing simple yet aromatic ingredients to create a rich, nutty flavor that lingers on the palate. Alternatively, the Suji Halwa with Condensed Milk recipe introduces a delightful twist, incorporating the creamy sweetness of condensed milk for a luscious and indulgent treat. Whether you prefer the classic simplicity or crave a touch of indulgence, these recipes will guide you towards creating a perfect Suji Halwa experience that will leave you craving for more.
SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!
Provided by Izzah Cheema
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
- Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
- In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
- Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
- Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.
Nutrition Facts : Carbohydrate 69 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 209 mg, Fiber 2 g, Sugar 38 g, Calories 485 kcal, ServingSize 1 serving
DIVINE SEMOLINA DESSERT - SUJI HALVA
This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Provided by Sudika
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
SEMOLINA HALVA
Halva is a very traditional divine dessert of various cultures & geographies. This version is from the Agean coast of Anatolia.
Provided by Salih Emre Baser
Categories Dessert
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter.
- Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat).
- Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level).
- Lower the heat (to low to medium) and stir occasionally untill the water runs out.
- Turn off the heat, cover the lid of the pot and let it cool down.
Nutrition Facts : Calories 759.1, Fat 33.6, SaturatedFat 17.8, Cholesterol 75.3, Sodium 210.6, Carbohydrate 109.3, Fiber 1.9, Sugar 75.2, Protein 8.7
Tips:
- Use fine semolina. This will help the halva to have a smooth texture. If you only have coarse semolina, you can grind it in a food processor or blender until it is fine.
- Roast the semolina until it is golden brown. This will give the halva a nutty flavor and help to prevent it from becoming gummy.
- Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the halva from burning.
- Stir the halva constantly. This will help to prevent it from sticking to the bottom of the pot and burning.
- Add the sugar syrup gradually. This will help to prevent the halva from becoming too sweet.
- Garnish the halva with nuts, dried fruits, or rose petals. This will add a nice touch of flavor and color.
Conclusion:
Suji halva is a delicious and easy-to-make dessert that is perfect for any occasion. It is a popular dish in many countries around the world, and there are many different variations on the recipe. Whether you like your halva plain or with added nuts, fruits, or spices, there is sure to be a recipe that you will enjoy. So next time you are looking for a sweet treat, give suji halva a try. You won't be disappointed!
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