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A classic North Indian sweet made with roasted semolina, ghee, sugar, and nuts. This rich, fragrant pudding comes together in minutes and is perfect for celebrations or a comforting dessert.
Heat ghee in a heavy-bottomed pan or kadai over medium-low heat. Add the suji and roast, stirring continuously, for about 8-10 minutes until it becomes fragrant and turns a light golden brown. Add the chopped cashews, almonds, and raisins, and sauté for another minute until the nuts are lightly toasted and the raisins puff up.
While the suji is roasting, combine the water, sugar, and cardamom powder in a separate saucepan. Bring the mixture to a rolling boil over high heat, ensuring the sugar dissolves completely.
Turn the heat under the suji to low. Very carefully, pour the boiling hot sugar syrup into the roasted suji mixture; be cautious as it will splutter. Stir constantly and vigorously to prevent any lumps from forming. The suji will absorb the water quickly. Continue to cook, stirring, for 2-3 minutes until the halwa thickens, becomes glossy, and starts to pull away from the sides of the pan.
Turn off the heat. Garnish with a few extra slivered almonds if desired and serve the Suji ka Halwa warm.
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A classic North Indian sweet made with roasted semolina, ghee, sugar, and nuts. This rich, fragrant pudding comes together in minutes and is perfect for celebrations or a comforting dessert.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 668.17 calories per serving with 7.39g of protein, it's a beginner-friendly recipe perfect for dessert or snack or breakfast.
Replace ghee with an equal amount of coconut oil or a neutral-flavored vegetable oil. Ensure you are using only water, not milk.
Reduce the sugar to 1/2 cup and ghee to 1/4 cup. You can also substitute white sugar with jaggery powder for a more rustic flavor.
Use finely powdered nuts instead of chopped pieces to prevent choking hazards. You can also blend in some fruit puree like banana or apple after the halwa is cooked.
To save time, you can dry roast a large batch of suji beforehand and store it in an airtight container. This cuts the roasting time down to just a few minutes.