Very happy today as my younger one is coming home after so many months, she is a foodie and her list of choice food is always ready a month before...and I just love to cook for my daughters ...going to miss my elder angel ...she'll not able to make it this time...part of life, I am happy that she is busy with her dream project my blessings are always with her. Coming back to list, Sooji halwa is her first choice...She calls it sheera as she is studying in Maharashtra.
Sooji halwa is often made for an auspicious occasion or a pooja. It could also be a festive occasion like diwali, ganesh chaturthi or a religious ceremony conducted in your home or also when you just want to have something sweet. In North India we often make it for special breakfast accompanied with mater poha and bread rolls.
If you are making sooji halwa for religious occasions then add a pinch of edible camphor in it. during 8th or 9th day of navratri festival, this sooji halwa is made along with dry kala chana and pooris for kanjak pooja and called ' Ma ka Prasad'
I often make sooji halwa as a bhog to be offered to the deities. This recipe has a good amount of ghee. reduce the ghee, if you prefer.
STEP BY STEP RECIPE
SUJI KA HALWA
lets start step by step rava sheera or sooji halwa recipe:
Step 1 Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup
Step 2 Start roasting the sooji , keep on stirring the sooji so that it does not stick to
the pan and is roasted evenly. Till Sooji changes it's colour and turn light
golden. This takes approx 7-8 minutes on a low flame.this step is important
because if sooji is not roasted well then you will not get perfect texture in the
halwa. there will be slight raw taste in the sooji halwa.
Step 3. Add 1 tsp chironji, 2 tbsp raisins/kishmish, 2 tbsp chopped almonds and 4-
5 cashew nuts and cardamom powder (4 to 5 cardamoms, powdered in a
mortar-pestle, husks discarded).
Step 4. When you keep the sooji for roasting in the ghee, at the same time heat 2
cups water and (¾ to 1 cup) sugar in another pan. stir so that the sugar
dissolves. Bring the water and sugar solution to a boil.
Step 5. Once you stir the raisins, cardamom powder and chironji, then pour the
boiling sugar solution in the ghee-sooji mixture slowly, with continuous
stirring. pour carefully, as the mixture sizzles and splutters.
Step 6. The sooji will begin to absorb the water and swell. At this time you can feel
the aroma of roasted Sooji and ghee.
Step 7. The mixture will start thickening. keep on stirring often. Till the sooji mixture
thickened but still soft and moist .
Step 8. Once all the water is absorbed, you will notice the change in the texture.
The ghee also will be visible at the sides. Your halwa is ready to serve.
Now if you want to make slices, then immediately pour the sooji halwa mixture in a greased pan or tray. spread evenly and when warm or cooled, cut into diamond shaped or square slices.