Sooji halwa is a North Indian dessert which is often made on auspicious occasions. I like my halwa with less ghee and I usually use brown sugar for my halwa. Brown sugar gives a nice color and taste to my Halva; and keep it a little moist as I use half amount of ghee then traditional halwa recipes.
Halva is quite popular and can be made using sooji(semolina), wheat flour, grated carrots, grated squash etc. But sooji halwa is easiest among these, it just need to follow a simple recipe. The most important thing is that although we follow a simple recipe but all the ingredients are need to be used in certain ratio. The best part is this recipe can be easily modified into vegan halwa by using vegan butter or coconut oil instead of ghee or clarified butter.
I generally don’t use store bought ghee and I use regular unsalted butter to make ghee at home whenever required. Homemade ghee is more flavorful and fresh.
- 1 cup sooji (semolina).
- 2 cups warm water.
- ¼ cup ghee/ coconut oil.
- ½ cup brown sugar.
- ¼ tsp cardamom powder.
- 2 tbsp raisins(chopped).
- 2 tsp dessicated coconut (optional).
- Take water in a bowl add and mix sugar to it and keep aside.
- Place a pan on medium high heat and add ghee or oil to the pan, when ghee or oil gets meleted then add sooji to the pan; roast to golden brown stirring constantly for about 5 to 7 minutes.
- Add water and sugar solution slowly to the pan in order to avoid splutter.
- Simmer the heat add cardamom powder and raisins and let it cook for 2-3 minutes, keep stirring constantly till the whole mixture starts thickening and starts to leave the edges of the pan.
- Remove from the pan and serve hot or warm.