cookalongwithayesha.com 
Welcome friends to another session with “Cook Along with Ayesha”. Today we are going to be sharing another SWEET TREAT” with you guys. It’s “SOOJI KA HALWA”. Also known as Semolina halwa.
The weather was fantastic today, and my mother was itching for something sweet to eat. What could be easier than making halwa? To tell the truth, this is the second-easiest dessert I’ve ever made. And that too in a matter of minutes. When guests are about to arrive, you need to quickly prepare something that you can serve hot to them in a matter of minutes.
Before going to the ingredients and cooking method, let’s read some of the background knowledge about sooji ka halwa.
Background
The popular Indian dessert sooji ka halwa has a long history in the nation’s culinary customs. The dish’s origins can be traced back to traditional Indian kitchens, where tasty but basic ingredients were created into delightful dishes. The key ingredient in this dessert is sooji, or semolina, which is prized for its adaptability and capacity to take on complex flavours. Sooji ka Halwa has come to represent cosiness, comfort, and the delight of indulging in a classic dish from India’s culinary past over time. As long as families keep passing down this treasured recipe, Sooji ka Halwa will always be a popular treat to have on special occasions and as a daily indulgence.
Ingredients
- Semolina (Sooji): The heart of the dish, semolina lends a unique texture and depth to Sooji Halwa.
- Ghee (Clarified Butter): Ghee, used for roasting, brings a rich and buttery essence to the halwa.
- Sugar: Sweetening the halwa to taste, sugar creates the perfect balance against the nutty semolina.
- Cardamom: Fragrant cardamom adds a delightful aroma and a touch of warmth to the dessert.
- Nuts (Optional): Almonds, cashews, and raisins provide a crunchy contrast, enhancing the overall experience.
Method
Roasting of Semolina
Semolina should be first softly roasted in ghee until it takes on a golden colour. This method not only intensifies the flavour but also establishes the base for the unique flavour of the halwa.
Making the Sugar Syrup:
To add sweetness to the halwa, simultaneously make a sugar syrup. The syrup is a perfect match for the roasted semolina, enhancing its flavour profile.
Combination of Flavours:
Mix the sugar syrup and roasted semolina together, letting the flavours blend into a delicious concoction. To get a smooth, lump-free consistency, stir constantly.
Aromatics:
Add cardamom powder to the halwa to give it a more distinctive Indian flavour and to enhance its aroma.
Adding your preferred nuts, such as almonds, cashews, or raisins, as a final touch will add layers of texture to the dish.
Conclusion
Sooji Halwa is a cultural celebration served on a plate, not just a dessert. This traditional Indian dessert has earned a place in many people’s hearts and homes thanks to its aromatic appeal, full flavours, and simple preparation. So the next time you’re craving something traditional, try making Sooji Halwa. It’s simple and sweet, and each bite tells a tale of culinary history.
