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.
