04 Oct Caramelized Suji Halwa

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Last Updated on October 4, 2022 by blessmyfoodbypayal

Caramelized suji halwa with step wise pictorial and video method.

Suji halwa is a very common Indian dessert recipe made with semolina, sugar and water. The present version is bit different in the sense that this time it is made with caramelized sugar.

Suji halwa is a name known to entire India and Pakistan and one of the most commonly eaten dessert on any special occasion or even otherwise also.

If talking about occasions, suji halwa is usually prepared during the last day of Durga Ashtami when the bhog is offered to Maa Durga and thereafter prashadam in the name of Kanjak is given to young girls.

Last year we made simple suji ka halwa in microwave but this year changed it a bit with caramel suji halwa.

Although this halwa is made with a simple sugar since ages but this is a new trend to make it with caramel sugar.

You really need not to do something extraordinary to make this delicious recipe. Just need to caramelize the sugar and that’s it.

INGREDIENTS USED

SUJI : Obviously this is the star ingredient. Prefer to use coarse semolina instead of fine for a better texture.

SUGAR: Regular granulated sugar is used here and then it is caramelized.

MILK : For a creamy texture, prefer to use full fat milk. However it can be made with water also or in the ratio of 50:50.

DESI GHEE: We have used homemade desi ghee.

WATER : Water here is added just to stop the crystallization of sugar by bringing down the temperature of ghee.

CARDAMOM POWDER: Ofcourse, for fragrance.

SALT : Few bits of salt make a dessert more delicious.

NUTS : nuts bring richness to the dessert. We have added almonds and pistachios. You can also add cashews and raisins as well.

STEP WISE PICTORIAL RECIPE OF CARAMELIZED SUJI HALWA

1. Dry roast suji for 4-5 minutes in a non stick pan.

2. Transfer the suji in a bowl and add milk in it.

3. Let it remain soaked for 15 minutes.

4. In the meantime, take sugar and ghee in a pan.

5. Cook it on low heat.

6. After some time, sugar will begin to caramelize and can be seen clearly at the base of pan.

7. Switch off the heat and very CAREFULLY add water while stirring.

8. Add soaked Suji and mix.

9. Add Cardamom powder and salt.

10. Keep cooking on low heat.

11. After couple of minutes, milk will be seen absorbed with a lumpy halwa left. Lastly add almonds and pistachios.

Enjoy.

NOTES

1. Skip the first step if you already have roasted semolina.

2. Better to use the non stick pan for entire cooking.

3. Do not overcook sugar otherwise halwa will turn out to be bitter in taste.

4. Be very very careful while adding water as the mixture is damn hot at that point of time and it will splash on addition of cold water.

5. Do not overcook otherwise halwa will become grainy than lumpy.

CARAMALIZED SUJI HALWA – RECIPE CARD