Sooji Halwa

Sooji/semolina halwa is my all time favorite sweets. Even though the method to make them is the same both in the north and south of India, I kind of like the south Indian halwa, better known as rawa kesari better. I really don’t know what makes it so different from the way the north Indians makes it. Each time I visit A2B kesari is always on my menu list!

Ingredients:

Sooji/semolina/rawa – 1 cup

Sugar – ¾ cup

Water – 3 cups

Ghee – 3 tbsp

Food color – a pinch (optional)

Method:

In a saucepan add the sugar and water. Heat the mixture until sugar is dissolved and is just boiled. Keep aside.

Heat up a pan and add the ghee. Add the semolina and roast till it releases a nice aroma and is turned brown. Make sure you stir them often to even colour.

Once roasted add the sugar mixture. Stir continuously to prevent lumps. At this stage, check for sweetness. If you want it sweeter add sugar at this stage. Net add the food coloring (if adding).

Cook until the rawa is cooked and all the water is evaporated. You can spread the mixture while its still hot in a plate and later cut them in shapes when cooled.