Sooji halwa | Rawa sheera | Suji Ka Halwa

A traditional Indian dessert made using semolina, ghee, and sugar, this Sooji Halwa is simple to make, and tastes simply divine.
This dessert is also known as Rava Sheera or semolina pudding. It is a wonderful Indian sweet that can be prepared in no time. Plus, it doesn’t require much-advanced preparation.
===========================================
Make sure to follow the measurements correctly.
Roasting semolina takes time and this step is very important to make the best halwa. Be patient. If you don’t roast the sooji properly, the halwa will have a raw taste.
Do not skimp on ghee. Suji ka halwa recipe will not taste good when made with less ghee.
For a creamy consistency, use fine semolina.
A combination of milk and water gives a rich flavor and texture.
Adjust the sugar to your liking.
When you add the warm liquid to the pan it splashes, so use a deep saucepan and a long whisk to be safe.
For a creamy pudding-like texture, turn off the heat when halwa reaches a semi-solid. For a grainer texture, continue to cook till it stops sticking to the pan.
Always use a heavy bottom pan to roast suji and make halwa.
Sooji burns very fast while roasting so does not leave unattended.
Store leftover halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave or pan for 3 - 5 minutes before serving.
To make this halwa protein-rich, replace half the suji with almond flour and follow the same steps.
To make rawa Kesri, soak some saffron in a Tablespoon of hot water or milk. Add it to the milk-sugar mixture in the rava sheera.
Add pineapple juice and pineapple chunks to this halwa to make Pineapple Sooji Halwa.
This recipe can be easily doubled or tripled.
===============================================
Detailed Recipe
www.cookingcar...
Official Facebook Page: / cookingcarnival
Pinterest: / cookingcarnival
Twitter: / carnivalcooking
Instagram: / cookingcarnival
===============================================