.... or sooji ka prasaad is an absolute classic and very easy to prepare sweet-dish! Here's my personal (and twisted) version of the recipe.
3. A pinch of salt can be added at the end to enhance sweet taste of halwa.
4. Salted Butter used in place of ghee gives halwa a rich taste.
Sooji (Semolina) - 1/2 cup
Ghee- 1/3 cup
Sugar- 1/2 cup
Water- 1 1/4 cup
Small green Cardamom - 2/3
Saffron strands - few (optional)
Nuts (Almonds, Cashews, raisins) - optional
Salt - a pinch (optional)
Put water for boiling. Add saffron and crushed green cardamom. Once boiled, keep it aside.
Dry roast sooji in a non-stick heavy bottomed pan for a minute or two. Add ghee and roast it till it's golden brown. Keep stirring continuously. Add nuts and let them roast along sooji.
Turn the flames down/off and pour the boiled water very carefully to the mixture in the pan. It will splutter so cover it with a lid. Let the added water get absorbed in sooji. Next, on medium flames stir the halwa vigorously for a min or two. Now add sugar and keep stirring until everything mixes nicely together. Saffron mixture can also be added now. cook for 5-7 minutes. Turn the flames off. Cover it with a lid and let it sit and steam cook for 3-5 minutes. It's ready to dig in !
Variations :
1. Cloves (2 no) and a small cinnamon stick can be added to water to give halwa a distinct taste.
2. Along with sooji, a tablespoon each of whole wheat flour and besan flour can be added.
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