How to make perfect Sooji ka Halwa | Halwa Navratri Special Video Recipe | सूजी का हलवा

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Sooji or Suji ka Halwa is a very popular Indian sweet made with Semolina, ghee, and sugar. This is also known as sheers. My today’s recipe is Navratri special Halwa recipe.

Print full recipe here: http://www.mygingergarlickitchen.com/halwa-chana-poori-ashtami-prashad-video-recipe

For Sooji Halwa:

Semolina (Suji/ sooji) – 1 cup
Ghee / clarified butter – 8 tbsp or more to moisten the sooji
Sugar -1/2 or as per taste
Raisins / kismish – 1 tbsp
Almonds
Chopped almonds – 2 tbsp
Rose water – 1 tsp (optional)
cardamom/ elaichi powder – 2 tsp
For the garnish:
Almonds or cashews

For The Sooji Halwa:

Heat the ghee in a broad pan (preferably non-stick).
Add the semolina/suji and sauté on a medium-low heat for about 8-10 minutes or until it is dark brown in color. You will have to keep stirring the sooji continuously to prevent it from burning and to ensure it gets roasted evenly.
When suji is roasted, add 2 1/2 cups of boiled water and mix well. Let the halwa cook in the water till the entire mixture becomes dry again or till all of the water is absorbed. This would take about 2 minutes. And remember to keep stirring continuously.
Add the sugar, raisins, almond and mix well and cook till the sugar is absorbed and halwa becomes dry again.
Add rose water and add rose water. Cook for 1 minute and remove from heat. You can serve halwa at this stage. If you want bars like I made then transfer the mixture into the lined pan and spread it evenly using a flat ladle. I used a 7×7 inch here.
Garnish with almonds and press lightly.
Let it cool completely for 30 mins. Cut into square pieces and serve.

For The Poori/Puri:
Combine the whole wheat flour, salt and 2 tbsp of oil and mix well.
Knead into a stiff dough using enough water. Cover the dough with damp cloth and let it rest for 30 minutes.
Divide the dough into 3 equal portions and roll out each portion into a thin log as shown in the video.
Heat enough oil in a pan for frying.
Cut each log into 1/2″ inch pieces and roll each piece into small rounds of 4-5 inches diameter.
To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.
Now put one rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up. Fry them till they turn golden brown in color from both the sides.
Transfer to a kitchen towel.

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