Instant Halwai Style Suji Ka Halwa ( Semolina Halwa ) Prasad Ka Halwa

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

"Wishing A Very Happy Navratri To All Of You.."

# "Suji ka Halwa" is a very delicious and easy sweet dish to prepare. It is prepared at every home on the 'Ashtami' or on the 'Navmi' in Navratri Days Of "Devi Maa".

Any time you can make it ...When you want to enjoy a sweet dish.

# This is a mainly three ingredients halwa dish...Deshi ghee, suji and sugar loaded with some dry fruits and coconut.
Usually in suji halwa...We have the ratio..

Equal amount of ghee and semolina
, two times more sugar
and four times more water ...

#  But in this instant recipe of Suji Halwa....We are using... well dry roasted suji...
... So we will add 5 times more water in the halwa
....Ghee and sugar amount will be the same.

The speciality of this halwa is that...You can make it instantly at any time.
Just prepare the well roasted suji previously in any container.
And keep all the measured ingredients ready before making Halwa.

#  Prep Time...5 minutes
# Roasting Time...25 minutes
# Cook Time....10 minutes
#  Total Time...40 minutes
#  Serving......8 to 10

#  Ingredients For Instant Suji ( Semolina ) Halwa..

1. Semolina.......125 gram
2. Deshi ghee.....125 gram
3. Sugar........250 gram
4. Water.........500 ml.
5. Dry fruits ....30 gram (chopped ) cashews, almonds and pistachios etc.
5. Raisins.....20 ( kishmish )
6. Saffron strands...15 ( Dipped in 1 spoon water )
7. Cardamom powder...1|4 Tea spoon
8. Grated coconut...3 table spoon
9. Lemon food colour....1|4 Tea spoon
9. Some Chopped dry fruits for garnishing

#  Method Of Making.. 'Suji Halwa'

1. Clean the suji if there is any impurity.

2. Then heat a heavy bottomed kadhai on the high flame and add suji | semolina in it.

3. As the kadhai heats up properly....Now start roasting suji on the medium high flame for 2 minutes only.

4. Then set the flame on the medium slow...And roast the semolina for 13 minutes continuously within intervals....
Meanwhile chop the dry fruits for halwa.

5. After that sim the flame and roast the suji for 10 minutes stirring continuously till light golden brown and nice aroma.

6. Off the flame and let the suji remain in the heated kadhai... but stir it. It will help in roasting the suji well.

The purpose is ....We have to roast the suji very well and completely.

7. Now place a heavy bottomed 'big kadhai' ( because when you will mix semolina in it,  it will be fluffy 4 or  5 times more ) on the high flame for the sugar syrup....

Add measured water and sugar in it and stir it to dissolve the sugar in the water.

Just to dissolve the sugar in the water only....We need no thick consistency and no strands.

8. Just add... saffron, dry fruits, raisins, grated coconut,  cardamom powder and food colour and mix it in the sugar syrup.

9. As the sugar syrup makes a first boil...Or the sugar is melted in the water well....
Just add.. roasted suji and melted deshi ghee together on the high flame.

10. Mix and Stir it well.

11. It will splatter so stir it by covering a plate...For avoid burning.

As soon as semolina will stop fluffing and cooked well....It will not splatter.

12. Stir the halwa 5 minutes more.
You will find that halwa is leaving the sides and is not splattering.
It means..It is well cooked.
It is ready.
Just off the flame and cover it.

In this way.....Instant and delicious Semolina Halwa is ready to serve.

Garnish it with some chopped dry fruits and coconut powder as taste.

#   Note...

1. Roast the suji well on the slow medium flame properly.
The whole taste of halwa depends upon proper roasting and correct ratio of ghee, sugar and water.

2. You can add roasted dry fruits in the halwa...It will enhance the taste of halwa.

3. Always use a heavy bottomed kadhai | wok in making halwa or sweet dishes.
Without sticking you can prepare sweet dishes comfortably.

4. Use a big kadhai for the sugar syrup because as soon as you pour semolina in the sugar syrup.
.It will be fluffy and need a proper place to cook.

5. After adding semolina in the sugar syrup, immediately add measured ghee..
By doing so... Semolina would not come out from the kadhai.

I tried to show it in the pics of halwa.

6. As you are going to make ...semolina Halwa for the prasad and for the " Kanya- Laungura " on the "Ashtami or Navmi "in a big amount....
Then increase the time of roasting semolina and amount of ghee and sugar accordingly.

Thanku Friends,

If you like my recipe, then give me your valuable comments.

Thanks again.