Bengali Suji Halwa

Roast Suji and Nuts

• Heat 0.25 cup of ghee in a heavy-bottomed pan or kadai over low-medium heat.
• Add 1 tbsp of cashew nuts and 1 tbsp of raisins. Sauté for about 1 minute until the cashews are light golden and the raisins plump up. Remove them with a slotted spoon and set aside.
• In the same ghee, add 0.5 cup of suji. Reduce the heat to low and roast, stirring continuously, for 7-8 minutes. The suji should become fragrant and turn a pale cream color. Do not let it brown, as Bengali halwa is traditionally light in color.

Combine Suji and Syrup

• Turn the heat to the lowest setting. Very carefully and slowly, pour the hot sugar syrup into the roasted suji. The mixture will splutter vigorously, so stand back.
• Immediately begin stirring continuously and briskly with a whisk or spatula to prevent any lumps from forming.
• Add a pinch of salt and mix well to combine. The salt enhances the overall sweetness.

Cook the Halwa

• Increase the heat to medium-low. Continue to cook, stirring constantly, as the suji absorbs the liquid and begins to thicken.
• This process will take about 3-4 minutes. Keep stirring until the halwa starts to pull away from the sides of the pan and forms a soft, cohesive mass.
• Avoid overcooking, as the halwa will firm up as it cools. It should have a soft, slightly flowing consistency when hot.

Garnish and Serve

• Turn off the heat. Stir in most of the fried cashews and raisins, reserving a few for garnish.
• Cover the pan with a lid and let the halwa rest for 5 minutes. This step allows the suji grains to swell fully, making the halwa fluffy.
• Garnish with the remaining nuts and raisins. Serve the Bengali suji halwa warm.