Halva is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.
Suji halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter (ghee), flour, and sugar.
Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.
Preperation time: 2 mins
Cooking time: 15 mins
-½ cup suji / rava / semolina
-½ cup sugar
-3 to 4 tbsp ghee
-1 ¼ cup water
-2 generous pinches of green cardamom -powder / elaichi
-8 to 10 cashew nuts
-8 to 10 raisins
1. Add half cup sugar to a pot.
2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.
3. While the sugar syrup heats up, add 3 to 4 tbsp ghee to a pan or pot.
4. Fry 8 to 10 cashews until lightly golden. Then add raisins and fry until they turn plump. Set them aside retaining the entire ghee in the pan.
5. Add ½ cup suji/ rava to the pan and begin to roast on a medium to low heat.
6. Keep stirring and fry until the rava turns golden to light brown. Add 2 generous pinches of cardamom powder.
7. Meanwhile the sugar water would have turned hot. Lower the heat, slowly pour it to the pan, stirring gently to avoid lumps.
8. Cook on a low to medium heat to prevent the mixture from splashing. The color of your suji halwa may depend on the kind of sugar used.
9. Stir to prevent lumps.
10. Cover and cook on a low heat until the water is absorbed by sooji/ rava completely.
11. Mix well to prevent burning. Cover and cook for a minute. Switch off and keep covered for another 2 to 3 mins. Serve hot.
12. Garnish the halwa with cashews and raisins.