Sooji Halwa Recipe

Sooji Halwa means the sweet that is prepared by sooji. This sweet is enjoyed in many parts of the world like in Malta, North Africa, the Balkans, Central Asia, West Asia, the Horn of Africa, Eastern Europe, South Asia and the Jewish world. Sooji Halwais very famous dish of India that is prepared especially on religious events as an offering.

Nutrition Facts of Sooji Halwa

Sooji Halwa gives good number of calories as its one serving provides 191.2 calories. It has Total Fat 5.6 g, Monounsaturated Fat 2.0 g, Saturated Fat 2.8 g, Sodium 2.5 mg, Polyunsaturated Fat 0.5 g, Total Carbohydrate 33.0 g, Cholesterol 0.0 mg, Dietary Fiber 1.1 g, Potassium74.8 mg, Protein 3.0 g and Sugars 16.8 g.

Ingredients

• Water (one and a half cup)
• Sooji (half cup)
• Cardamom (a pinch, powder)
• Sugar (one by third part of cup)
• Ghee (quarter cup)
• Almonds (one tablespoon, sliced, use for garnishing.)

How to prepare

1. Before cooking sooji, you should pass it through strainer to separate the hard grains and other impurities. You can also soak the sooji before cooking. Soaking will reduce the quantity of water in the recipe. Take deep skillet with heavy bottom, pour water in it and put on flame. When it is heated, add sugar and cardamom powder in it. Slow down the flame after few minutes. Put this mixture aside after one or two boils.
   
   
2. Take frying pan, put butter in it and lit the flame. You should melt it on medium heat or else its color and taste will be spoiled. It will start giving burning smell.
   
   
3. Pour sooji in the butter that you have gained after straining. You should saute it for 8-9 minutes or till it becomes brown and gives specific sauteing aroma. Keep on stirring the sooji with ladle or else it may stick with bottom and burn.
   
   
4. Slow down the flame and pour the syrup that you prepared before sauteing the sooji. The addition of syrup will splatter the sooji. You can also add milk in it or can totally remove water from the recipe. Milk will make it taster and add in its nutritious value. You can also add cooking color in it if want to give some hue to your halwa.
   
   
5. Slow the flame at the lower level and let your sooji halwa cook for almost 4-5minutes. You should lid the pan when you add the syrup in it. Steam will aid the sooji to absorb water quickly and cook properly.
   
   
6. Mind it, that sooji has a capacity to absorb the water so leave it little bit watery. It will become too dry after it cools down if you cook it for more time.
   
   
7. You can garnish it with raisins and almonds.
   
   

Serving Possibilities

• Halwa can be eaten cold however it gives more taste if you serve it hot.
  
  
• It gives best taste with aloo poori if you enjoy it in the morning meal.
  
  
• Before serving you can garnish it with shredded coconut, pistachio and almonds.