Semolina is very commonly used in Indian cooking and here we make a sweet dessert called sheera often served during breakfast too. Made with semolina, sugar, milk, nuts and sometimes desiccated coconut too. Ghee and rose water give this that very authentic flavor so don't skip those out. The gel food color is just for presentation so feel free to leave that out.
Begin by placing a deep-bottomed pan or kadhai over medium heat and adding ghee to melt. Once the ghee has melted, add the semolina (suji) and stir continuously to ensure even browning.
2 tbsp Ghee, 170 grams Semolina
Now, it’s time to add the chopped nuts and stir them into the mixture. Give them a quick toss in the pan, allowing the flavors to meld together.
150 grams Cashew nuts, 75 grams Raisins
Slowly pour in the warm waterwhile stirring continuously. Be cautious, as the water may sizzle and steam. The semolina will absorb the water, swelling and softening in the process.
250 ml Water or Milk
Now add the sugar and cardamom powder. Stir these ingredients gently, ensuring they are evenly distributed throughout the halwa. Then, add the saffron.
150 grams Sugar, ½ tsp Cardamom powder, ¼ tsp Kesar
Reduce the heat to low and cover the pan. Allow the halwa to simmer and cook for a few minutes. Keep an eye on it, stirring occasionally to prevent sticking or burning.
Now that you have successfully prepared the base of your Sheera – Suji Halwa, you are ready to move on to the next section, where we will share some helpful tips and tricks to ensure your halwa turns out perfectly every time. Get ready to take your halwa game to a whole new level!
First and foremost, when cooking Sheera – Suji Halwa, it’s essential to give it the time and attention it deserves. This recipe requires patience, as the flavors develop slowly over a gentle simmer. Resist the urge to rush the process by turning up the heat, as this can result in a gritty or uneven texture. Allow the halwa to cook on low heat, stirring occasionally to prevent sticking or burning.
One of the secrets to achieving a velvety smooth texture in your halwa is to roast the semolina adequately. Before adding the ghee and other ingredients, toast the semolina in a dry pan until it turns a light golden brown. This step enhances the flavor and removes any raw taste, resulting in a more delightful final product.
To enhance the taste and aroma of your Sheera – Suji Halwa, don’t shy away from incorporating whole spices like cardamom, cloves, or even saffron. These spices add a warm and fragrant touch to the halwa, elevating it to a whole new level of deliciousness. Consider gently crushing the cardamom pods to release their oils or soaking saffron strands in warm milk before adding them to the mixture.
When it comes to sweetness, it’s all about finding the perfect balance. While the recipe suggests a specific measurement for sugar, feel free to adjust it to suit your taste preferences. Taste the halwa as it simmers, and gradually add more sugar if desired. Remember, it’s easier to add sweetness than to reduce it, so take it slow and trust your palate.
Lastly, presentation is key to fully enjoying your Sheera – Suji Halwa. Take the time to plate it with care, garnishing it with a sprinkle of chopped nuts or a dusting of powdered sugar. The visual appeal of a well-presented dessert can enhance the entire dining experience, making it feel even more special.