Suji Halwa(Semolina Pudding)

Suji Halwa (Semolina Pudding)

"Suji Halwa" was one dessert recipe that I used to completely avoid making and lot of you would wonder why as its one of the easiest, quickest n a favorite Indian desserts. It's also the most "common" sweet to be served in religious ceremonies or temples in India.

Most of the people love it because it's extremely easy, simple, taste awesome, looks rich n smells even divine. It's made using 3 very basic  Ingredients i e Semolina(Suji), Sugar & Clarified Unsalted Butter(Ghee) however these Ingredients needs to be properly measured n added carefully. If you don't measure the exact ingredients you'll end up with different versions of halwa ( Too sweet or less, too watery or dry, too oily or less, no taste Coz something is still missing OR the worst burning it).

After evading it for many years (maybe due to laziness n usage of clarified butter), One day I had just had enough!!!! So finally called up Mom at 5AM her time (India) ;) and requested her to teach me the exact proportions (also avoiding using too much butter) as I wanted to make it as an offering at temple. Mom's being mom, not only taught me the exact measurement but also stayed up with me the whole time over the phone at 5am her time till the halwa(pudding) was made :) 

And for the "FIRST TIME" it came out just PERFECT !!! (It was rich and tasted simply delicious, a great blend of semolina, sugar n butter) I guess when the recipe is cooked correct, smell, texture n look itself speaks for it. So here's the 5AM recipe :)

Serves: 4 

Serving Suggestion: Serve Hot or Cold as per taste/choice as after meal dessert.

Storage: Can be stored in an air tight container in fridge for 2-3 days.

Tools:

1 Large nonstick wok/pan

Ingredients:

1 Cup Semolina (Suji) – I’m using regular semolina (It comes in different variety like fine, extra fine or grainy)

½ Cup Sugar – I’m using white cane sugar

¼ Cup Oil – I’m using canola oil

3 Tbsp Clarified Unsalted Butter (Ghee) – This is usually used for a rich taste & aroma

1½ Cup Water

2 Tsp Crushed Green Cardamom

½ Cup Chopped Almond – I’m using almond, you can use any dry fruit of your choice OR completely 

                                          omit this step

3 Drops of Orange Food Color – (If you don’t have orange, mix few drops of red & yellow food color  

                                                     together to make orange OR completely omit this step)

For Decoration:

1 Tbsp Crushed Almonds

1 Tsp Crushed Green Cardamom

Method:

1. Heat a large nonstick wok/pan on high, add oil, unsalted butter and semolina (cream in color), Saute for 2min on high.
2. Reduce heat to low and keep sauteing for 2-3min till semolina changes into light brown color.
3. Add almonds, cardamom and sauté for another 2min. (Now semolina must turn into a light-medium brown in color)
4. Add water, sugar, orange color and sauté on high heat and the semolina will start to absorb water (Happens within 1-2min).
5. Now the semolina will become pulpy and thick like pudding absorbing most of the water, turn off the heat.
6. Transfer in serving dish/bowls (Make sure not to use thin paper dishes as the heat, oil & water will melt the paper).
7. Sprinkle almonds and cardamom on top, Server Hot or Cold as per choice.