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Subscribe in a readerSuji Halwa is associated with a lot of religious functions where it usually served as ‘prasad’ (offering to the Gods). It is so easy to make and so very delicious that it is also a no-brainer sure-hit dessert most of the times.
Prep time: 5min
Cook time: 15 min
Serves: 4
Ingredients:
Suji/Sooji/Cream of Wheat/Semolina - 1/2 cup (125 gms)
Ghee/Clarified Butter - 3 tbsp
Broken Cashews- 1 tbsp, heaped
Raisins - 1 tbsp, heaped
Sliced Almonds - 1 tbsp, heaped
Sugar - 1/2 cup (100 gms)
Water - 1.25 cup (300ml)
Saffron - pinch
Cardamom Powder - 1/4 tsp
Method:
1. Heat a pan on medium heat and pour in the Ghee.
2. Allow the Ghee to heat up and then add in the Cashews, Raisins and the Almonds.
3. Fry them for about 30 seconds till the Raisins plum up.
4. Add in the Suji and cook till it releases an aroma and has a wonderful light-golden color.
5. Meanwhile crush the saffron with a little bit of sugar in a mortar and pestel.
6. Continously stir the Suji till done.
7. Add Sugar and mix in well.
8. Heat up the water in the microwave to speed up process and add to the Suji.
9. Lower the heat, add in the Saffron and keep stirring till it reaches the desired consistency.
10. Lastly, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.
11. Serve hot!
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9 Responses to “Suji Halwa (Sheera/Kesari)”
| Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
January 14th, 2009 at 6:26 am
Do you all have any suggestions if I wanted to make a Peach Halwa? I have canned peaches… will this work? - thanks in advance.
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January 14th, 2009 at 8:08 pm
Hi hetal n anuja
i love suji halwa, ma recipe is little bit different then urs, i use whole milk instead of water, n it comes out so delicious n creemy jst try it
thanks
niky
[Reply]
January 14th, 2009 at 8:27 pm
Hi Brian,
We’ve seen peach halwa made with milk powder but not sooji. You could try it out and invent your own version! You would probably drain and crush the peaches and add them in after the water so that they have time to cook through. Let us know if you decide to try it.
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January 15th, 2009 at 8:23 pm
why your dubbing is good in this video?
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March 1st, 2009 at 3:25 pm
I just love the way you show the recipes …. I have goofed up in so many occasions, but your way always works out … great show … keep it up !!!
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April 26th, 2009 at 3:23 pm
Thank you for this and many more lovely recipes! Everything I have tried turned out great to the delight of my loved ones as well as myself!
I made kesari yesterday but it did not set enough although I followed all the measurements. Any ideas why that could be? I was thinking perhaps I took it off the heat too late/soon after adding the milk?(I used milk instead of water, love creamy desserts!) I refridgerated it for 2 hours in efforts to help it set but didn’t quite work. The taste was absolutely gorgeous shame it was wobbly and made abit of a mess when eating
[Reply]
hetal Reply:
April 26th, 2009 at 6:30 pm
Hi Maz,
If you followed the measurements, then it is probably the amount of time you cooked the sooji. The more you cook it, the more liquid it absorbs. Using milk instead of water will not affect the consistency, it just makes is creamier.
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May 5th, 2009 at 5:52 pm
hi hetal and anuja,
thanks so much for the wonderful recepi. i tried this recepi today. it came out really well. everyone liked in my family. thanks for ur recepies and keep posting new recepies frequently.
thanks
vani.
[Reply]
June 9th, 2009 at 1:45 am
Thank you so much for the recipe of Sheera. My mom always made it on Satya Narayan Pooja but I am away from home and I had a craving for it and I made it in 15 minutes and it tasted awesome. Thanks Hetalben and Anujaben.
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