Also known as Semolina Halwa or Rava Kesari, is a delightful and comforting dessert made from semolina (sooji), ghee), sugar, and flavored with cardamom. It's often prepared during festivals, celebrations, or as a sweet treat.
1 cup RK Semolina
1/2 cup ghee
1 cup RK Sugar
2 cups water
1/4 tbsp RK Cardamom Powder
A handful of chopped RK Nuts (cashews and almonds)
A pinch of saffron strands (optional, for color)
A few RK Raisins
To roast the semonila, heat a heavy-bottomed pan or kadai over medium-low heat.
Add the semolina and roast it while continuously stirring. Roast until the sooji turns golden brown and emits a nutty aroma. This should take about 7-8 minutes. Be careful not to over-brown it.
To prepare the sugar syrup, in a separate saucepan, heat 2 cups of water and add the sugar to it. Stir until the sugar dissolves completely.
You can also add a pinch of saffron strands to the sugar syrup for color and flavor.
Carefully pour the sugar syrup into the roasted semolina while stirring continuously. Be cautious as it may splutter.
Keep stirring the mixture to avoid lumps. The semolina will absorb the sugar syrup and start to thicken.
In another small pan, heat the ghee over low heat. Add the chopped nuts and raisins (if using) and sauté until they turn golden.
Pour this ghee-nut mixture into the semolina mixture and stir well.
Sprinkle cardamom powder over the halwa and mix it in. It will infuse the halwa with a delightful aroma.
Once the halwa reaches a thick, pudding-like consistency and starts leaving the sides of the pan, it's ready.
Remove from heat and let it cool slightly before serving. Garnish the Sooji Halwa with additional chopped nuts if desired. Serve it warm as a delightful dessert or sweet treat.