Speedy Suji ka Halwa

I already have an amazing recipe for Suji ka halwa up, but I’ve warned you right from the beginning that it’s not for the faint of heart, because it takes an hour to make, which is the complete opposite of my kitchen philosophy (I make exceptions for amazingly delicious things, like that halwa). But don’t worry lazy fam, I got you. I have a classic and simple halwa recipe that I make when it’s time to serve dessert, because that’s how quick it is to make. That’s right. I make it when it’s time to eat it. It’s also amazing when you have a halwa craving, as you often do, because in ten minutes you’ll be eating it.

This recipe is good for about four people, or two very greedy halwa eaters:

1 cup Suji (semolina)

3 Tblspn butter

1 tsp oil

3-4 alaichi (cardamom)

1 1/2 cups water

3/4-1 cup sugar

pistachios to garnish

Start off by making a syrup out of the sugar and water, which basically means put the sugar and water in a saucepan and cook it on a low flame till the sugar dissolves. I use 3/4 cup and sometimes even less because I don’t like a sickly sweet halwa, but if that’s your thing, then go on and add 1 cup of sugar.

In another pan melt the butter and add the oil. I only add a little oil because it helps keep the butter and Suji from burning, you know, when you look away for a second and you turn around and your Suji is charred beyond repair? So once the butter has melted add the alaichi. I just bash the alaichi once or twice to open them up and lightly crush the seeds, but I don’t full on grind them into a powder. Add the alaichi to the butter, and make sure you keep the flame low so the butter doesn’t burn.

After about a minute add the Suji and keep stirring. It’ll look like you’re stirring and stirring and stirring and nothing is happening, but after the first 3-4 minutes everything will happen very quickly and the Suji will start browning before your eyes in mere seconds, so keep an eye on it and keep stirring. You want the Suji to turn a light golden brown, if you over cook it it’ll turn the halwa grainy, and that’s not something you want.

Once the suji has turned a light golden brown carefully, and I mean carefully, add the sugar syrup while stirring. The syrup will splash and sputter so make sure you’re using a long enough spoon so your hand doesn’t burn. Then just keep stirring and you’ll see the sugar syrup absorb into the suji like magic! It takes about 45-60 seconds for it to all come together, and you can keep cooking it till it’s more dry if you like a dryer halwa, but remember that once you turn the stove off the suji will continue to cook as it cools down. Serve it immediately with crushed pistachios. I hate raisins in my halwa, but if you like you can add that at the end with more nuts.

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