Suji ka halva
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 501, total fat 18 G., saturated fats 11 G., proteins 4 G., carbohydrates 83 G., fiber 1 G., cholesterol 44 mg, sodium 1 mg, sugar 62 G.
Calories 501, total fat 18 G., saturated fats 11 G., proteins 4 G., carbohydrates 83 G., fiber 1 G., cholesterol 44 mg, sodium 1 mg, sugar 62 G.
Indian halva is made from a wide variety of ingredients, such as wheat flour, almond flour, semolina, or yellow lentil flour. This semolina (suji) dessert is most popular in northern India and is commonly served at many religious ceremonies and festivals, such as Diwali. Semolina halva has a rich, creamy texture with a subtle aroma of cardamom and saffron. The finishing touches are dried rose petals and chopped almonds (or cashews and raisins), giving the dessert a festive feel.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup ghee
- 1 cup suji (fine semolina; see Note)
- 1 and 3/4–2 cups sugar, to taste
- 4-6 drops of yellow food coloring + extra for semolina (optional)
- 4 green cardamom pods, seeds crushed and skins discarded
- A pinch of saffron
- 1 tbsp almond flakes for garnish
- 1 tbsp edible dried rose petals for garnish
- Golden raisins for decoration
We recommend
Cooking the dish according to the recipe:
- Heat a large, heavy-bottomed saucepan over medium heat for a few minutes. Add the ghee and semolina. Stir.
- Meanwhile, in a medium saucepan, combine the sugar with 4 cups of water and heat, stirring, over medium-high heat. Add yellow food coloring, if using. Cook, stirring occasionally, until the sugar dissolves.
- Add the crushed cardamom seeds, saffron, and yellow food coloring, if using, to the semolina mixture and continue cooking over medium heat, stirring occasionally, until the mixture is golden brown and the butter has separated, 2 to 5 minutes.
- Gradually add the sugar water, stirring constantly (be careful not to add lumps), and cook, stirring occasionally, until the water has evaporated and the mixture resembles a porridge, 6–8 minutes. Cook, stirring constantly, until you see the butter separating, about 5 minutes.
- Garnish with almonds, rose petals, and raisins. Suji halva is traditionally served warm, but is also delicious cold.
Note
If you can't find suji, you can use Cream of Wheat porridge instead.
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