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Indian Suji Halwa

shakti's picture
Suji halwa is a delicious and popular Indian dessert. This recipe is what you would call "fast to make and good to eat". Try it! and do let me know how it turned out for you.
Ingredients
  Semolina 1 Cup (16 tbs) (Sooji)
  Ghee 1⁄2 Cup (8 tbs) (Make It Less Fattening By Adding A Little Less)
  Milk 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Almonds 1 Teaspoon, chopped
Directions

MAKING
1. In a pan, heat ghee.
2 After the ghee melts, add semolina. Keep stirring it on low flame until it becomes brown and the aroma fills the room.
3. Add milk slowly so that there no lumps are formed. Keep stirring until milk dries up.
4. Divide this mixture into two equal parts in the pan.
5. Add sugar equivalent to one part and mix well.
6. Once your sugar is dissolved, your halwa is ready.

SERVING
7. Serve Indian Suji Halwa garnished with almonds or chopped nuts of your choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Feel: 
Rich
Method: 
Simmering
Dish: 
Pudding
Interest: 
Holiday
Restriction: 
Vegetarian, High Protein
Ingredient: 
Semolina
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2
Subtitle: 
Indian Semolina Pudding
You must have heard of Suji halwa or semolina pudding? It is a popular Indian dessert. Many of the Indian restaurants serve this dessert in exotic ways by adding nuts or dried fruits, etc. The plain version is very easy to make at home. Watch the video to learn the recipe. If you want to make it less oily, you may control the quantity of oil or ghee.

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3 Comments

foodlover's picture
This is yummy. I like the 1/2 cup ghee version, it is delicious. Looking forward to more sweet treats from you.
rohit's picture
This looks very tasty...... Thanks for making video and sharing with us. This is great. Not only I get the recipe but also get to see chef make it. Kudos to ifood.tv team...
Taryn's picture
My family loves Suji ka Halwa, but I never tried it with adding nuts. I sure will next time! Thanks for the extra tip, Shakti.