Kheer and Halwa

Suji Halwa

  Sep 29, 2020 |   Chetna Gupta |
  • 1 share
  • 4 serves
  • 00h:05m prep
  • 00h:30m cook

Semolina, when made sweet, is called sheera. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India, it is called sooji halwa or Mohan bhog.

  • 1 cup Sooji (semolina)
  • 1 cup Sugar
  • 4 cups Water
  • 1/2 cup Ghee
  • 1/2 tsp Green cardamom powdered
  • 1 tbsp Almonds to garnish
Cooking Instructions
  1. In a deep, heavy-based saucepan, melt the ghee add the sooji and stir fry over medium/low heat, depending on how often you stir it.
  2. At the same time in another pan dissolve the sugar in the water over low heat and keep on simmer, till required.
  3. Tip- It is convenient to do this in a pan with a long handle because when you pour the sugar solution into the soojee mixture a lot of steam is created, which burns your hand.
  4. When the sooji is light brown and gets a glossy look and does not stick together much (which means it is fried enough) add the sugar solution and the cardamom and bring to a boil, then simmer till the liquid is absorbed. At this stage, you can stir off and on, not continuous.
Serve hot, garnished with the almonds.

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