Semolina (Suji/Sooji) Halwa

Semolina-Sooji-Suji-Halwa
Cook time: 20 mins.
Total time: 20 mins.
Yield: Serves 6
Ingredients

• 1 Cup Semolina (Suji/Sooji)
• 1 Cup Granulated Sugar
• 1 Cup Water
• 1 Cup Full Cream Milk
• 1/2 Cup Ghee
• 5 Pods Green Cardamom (Split open)
• 2-3 drops Kewra Water (Essence)
• 1/4 Cup Almonds (sliced) for garnishing
• 1/4 Cup Pistachios (sliced) for garnishing

Method

1. In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
2. Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
3. While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
4. While the Semolina has been roasted, and you've achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
5. Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
6. Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
7. Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios. 

Tips & Tricks

• If you want that very soft consistency to go with puris increase the amount either milk or water in the recipe according to your desired consistency
• You can be creative with your serving by using different shaped molds to serve your halwa
• Garnish it with cashew nuts , raisins or coconut
• This simple halwa can be made flavorsome as Pineapple Semolina Halwa or Orange Semolina halwa too (will post these recipes soon)

~Happy Cooking and Keep Tickling those Tastebuds~