Mon 12 Jan 2009
Suji 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!
| Visit our Kitchen Store! |
Last 10 posts in Desserts
- Carrot Halwa (Gajjar ka Halwa) - August 19th, 2010
- Saffron Mango Mousse (Shrikhand) - June 30th, 2010
- Til Sankari (Tilgul) - June 17th, 2010
- Carrot Cake (Eggless or Not) - May 6th, 2010
- Quick Kalakand - Indian Milk Burfi Recipe - February 25th, 2010
- Fruit Tart - February 24th, 2010
- Tiramisu - February 11th, 2010
- Tres Leches Cake, A Latin Dessert - December 22nd, 2009
- Buttered Walnut Mousse - November 22nd, 2009
- Chocolate Burfi - October 15th, 2009
Like our Aprons? Buy one for yourself!
|
|
Translate this page:
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. 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. |
24 Responses to “Suji Halwa (Sheera/Kesari)”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. 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.
[Reply]
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.
[Reply]
January 15th, 2009 at 8:23 pm
why your dubbing is good in this video?
[Reply]
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 !!!
[Reply]
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.
[Reply]
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.
[Reply]
July 6th, 2009 at 11:04 am
hi hetal n anuja.
if a double the quantity of rawa, should i double the quantity of milk or water?? for eg. to 1 cup rawa shld i add 3 cups of water?? 2 cups rawa, 6 cups water??
thanks..
[Reply]
hetal Reply:
July 6th, 2009 at 2:00 pm
Yes, if you double the rava, you have to double the liquid.
[Reply]
July 16th, 2009 at 10:07 pm
nice recipes…
[Reply]
September 25th, 2009 at 2:16 pm
hey great show, i enjoy watching it.KEEP IT GOING
[Reply]
January 13th, 2010 at 8:21 pm
Hello hetal and anuja,
You both are amazing and so are your recipes!!! All the recipes are just perfect. And you think of so many things to take care of when you show the recipe or write it down.
Could you please post and show a recipe of mohanthal? I got a recipe online and used candy thermometer to make the sugar syrup but it did not turn out that well. I was worried sugar syrup might not turn out well and hence used candy thermometer but I guess I did not roast besan enough.
Also, I would greatly appreciate if you would show a recipe of kansar.
Thank you for everything.
[Reply]
February 25th, 2010 at 7:39 pm
Hello hetal and anuja,
I just made rawa sheera for satyanarayan puja and it turned out really well. I have been making the sheera before but this time with your measurements, I just knew I could not go wrong.
Thanks a bunch.
[Reply]
February 28th, 2010 at 8:00 pm
is this dish is similar to the Basbousa, we get in gulf countries???
[Reply]
March 17th, 2010 at 8:29 am
hey ladies..
tried tis recipe.. n it came out really really well..
jst wanted to ask u’ll, if i use 1 cup rawa, how much water should i use?? should it b 2.5 cups rite n 2 cups rawa- 5 cups water?? jst don wanna go wrong anywhr..
thanks..
deepal..
[Reply]
hetal Reply:
March 22nd, 2010 at 4:38 pm
Hi Deepal,
Yes, your calculation is correct
.
[Reply]
March 31st, 2010 at 3:09 pm
Hey ladies, it was a hit. hurray!!!!!!!!!!!!!!!
[Reply]
anuja Reply:
April 1st, 2010 at 2:43 pm
Three cheers for Vidhi….
[Reply]
April 17th, 2010 at 10:27 pm
Hi Ladies,
My hubby who is marathi, taught me how to make the sheera and i am getting better at it every time. i wanted to point out that one time i added sugar a litte before adding the milk/water and continued roasting it with sooji. that was a huge mistake cause the sugar crystallized and i ended up making sheera with a crunch! love you guys!
[Reply]
anuja Reply:
April 21st, 2010 at 4:16 am
Hi Chitra,
but there is something to be said about husband’s teaching the wives to cook 
Love it!
Glad we could help
[Reply]
August 6th, 2010 at 6:36 am
Its not soo good though i voted for you all other recipes are delicious thanks!
[Reply]
August 6th, 2010 at 6:41 am
hope you guys win the finals good luck im giving all the votes i can per day! oh and Anuja you mind telling me were you got those aprons
[Reply]