My Never Fail Suji Ka Halwa (Semolina Halwa)

"This was the first dish I made when I was in the 6th standard. Over the years it keeps getting better. I just love this and the best part is you don't even have to keep getting back to the recipe pad, just use one portion of suji, ghee, and sugar and 3 portions of water. It's so good--try it!"
 
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Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

  • 12 cup semolina (suji)
  • 12 cup ghee
  • 12 cup sugar
  • 1 12 cups water
  • 20 raisins (optional)
  • 14 teaspoon yellow food coloring (optional)
  • 14 cup dried coconut (thinly sliced)
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directions

  • Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
  • In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
  • After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
  • Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
  • The water will splutter, so be careful!
  • Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
  • Remove from flame and cover with a lid.
  • This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
  • Enjoy!

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Reviews

  1. I have made this a hundred times and each time it comes out awesomely delicious
     
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