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A beloved Bengali classic, this suji halwa is soft, fluffy, and melts in your mouth. Unlike its North Indian counterpart, it's lighter in texture and gently sweetened, making it a perfect quick dessert or breakfast treat.
For 4 servings
Prepare the Sugar Syrup
Roast Suji and Nuts
Combine Suji and Syrup
A beloved Bengali classic, this suji halwa is soft, fluffy, and melts in your mouth. Unlike its North Indian counterpart, it's lighter in texture and gently sweetened, making it a perfect quick dessert or breakfast treat.
This bengali recipe takes 20 minutes to prepare and yields 4 servings. At 318.19 calories per serving with 3.12g of protein, it's a beginner-friendly recipe perfect for dessert or snack or breakfast.
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Cook the Halwa
Garnish and Serve
Add a few strands of saffron (kesar) to the simmering sugar syrup for a beautiful golden hue and a delicate floral aroma.
For a creamier and richer halwa, replace 0.5 cup of water with 0.5 cup of full-fat milk. Ensure the milk is hot when added.
Garnish with slivered almonds and pistachios along with the cashews for added texture and a more festive look.
Stir in a tablespoon of chopped candied orange peel or a pinch of edible camphor (karpur) at the end for a traditional festive flavor.
Semolina (suji) is rich in carbohydrates, providing a quick and easily digestible source of energy, making this a great dish for a pick-me-up.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for immunity, skin health, and vision.
Enriched semolina can be a good source of iron, a mineral crucial for producing red blood cells and preventing fatigue and anemia.
One serving of Bengali Suji Halwa contains approximately 290-320 calories. This is an estimate and can vary based on the exact amounts of ghee and sugar used.
Bengali Suji Halwa is a traditional dessert and is high in carbohydrates and fats from sugar and ghee. It's best enjoyed in moderation as a treat. Suji provides quick energy, and ghee offers some fat-soluble vitamins.
Lumps typically form for two main reasons: either the sugar syrup was not hot enough when added to the suji, or you didn't stir continuously and vigorously while combining them. Using a whisk can help break up lumps as you pour.
The Bengali version is typically lighter, softer, and has a paler color because the suji is roasted lightly. The North Indian style (Sheera) often involves roasting the suji until it's golden brown, resulting in a darker color, nuttier flavor, and sometimes a denser texture.
Yes, you can make a vegan version by substituting the ghee with a neutral-flavored vegetable oil, coconut oil, or a vegan butter alternative. The taste and aroma will be slightly different but still delicious.
Store any leftover halwa in an airtight container in the refrigerator for up to 3-4 days. To reheat, sprinkle a little water or milk over it and warm it in a pan or microwave.
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