How to Make Rich Semolina Halwa with Mixed Dry Fruits

Have you ever prepared Suji Halwa and found it tasted not as rich as you wanted? This popular Indian sweet, prepared from roasted semolina, ghee, sugar, and milk, is a household favorite across the nation. It is not only a dessert; it's a rich heritage dish, bringing back childhood memories, celebrations, and offerings at temples.

No matter how simple the ingredients are, preparation of the ultimate Suji Halwa needs skill and patience. A mix of dry fruits added to it gives it a luxurious and healthy feel. Whether it is being made as prasad for a puja ceremony, a celebration sweet, or simply to gratify a sudden hunger pang, learning the art of making it right every time provides a rewarding experience each time.

Let's take a closer look at why Suji Halwa is such an important part of Indian celebrations and tradition before proceeding to the recipe and expert advice on how to make a rich, flavorful dish.

Suji Halwa is not merely a dessert; it's an icon of warmth, tradition, and celebration. It adorns the Indian family table on festive occasions such as Navratri, Diwali, and Janmashtami. It is also traditionally made as prasad at temples, imparting a sense of devotion and gratitude to the giver as well as the receiver.

Apart from its religious and celebratory connotations, Suji Halwa also has a unique significance in Indian weddings. It is usually the first meal a new bride cooks in her new home, a ritual called 'first rasoi.' Preparing something sweet is auspicious, and Suji Halwa, being easy to make and rich, becomes the ideal choice. Its simplicity of preparation and soothing flavor make it one of the first sweets that most home cooks learn, and it will be a favorite throughout life.

Recipe for Suji Halwa with Mixed Dry Fruits

Ingredients:

• 1 cup fine semolina (suji)
• 3/4 cup ghee
• 1 cup sugar
• 2 cups water
• 1 cup milk
• 10-12 almonds, chopped
• 10-12 cashews, halved
• 2 tablespoons raisins
• 4-5 pistachios, sliced
• 1/2 teaspoon cardamom powder
• A pinch of saffron (optional)

Method:

Heat ghee in a heavy-bottomed pan over low heat. Add almonds, cashews, pistachios, and raisins, sauté them until they turn golden, and cashews are golden, and the raisins puff up. Remove and set aside. In the same ghee, add semolina and roast it on a low flame, stir frying continuously, until it becomes aromatic and light golden.

While this is done, heat milk and water in a different pot. When saffron is used, mix it with this and boil. When the semolina is roasted, slowly add the hot milk-water mixture gradually, stirring well so that no lumps are formed. Semolina absorbs the water and starts to thicken.

Add sugar and mix well until dissolved. Add fried dry fruits and cardamom powder, mixing thoroughly. Let it cook for a few more minutes until the halwa pulls away from the sides of the pan and ghee begins to separate. Serve hot and relish the richness of this simple dish.

5 Tips for Preparing Rich Semolina Halwa with Mixed Dry Fruits

Choice of Semolina

The quality of the semolina used directly influences the halwa. Always use fine semolina over coarse, since it absorbs moisture evenly and makes a smooth dish. Coarse semolina requires longer cooking and might impart an halwa an unbalanced texture. Using fresh, good-quality semolina results in a rich, balanced dish.

Roast Semolina with Care

One of the largest errors while preparing Suji Halwa is under-roasting the semolina. If not roasted well, it can impart a raw flavor and make the halwa sticky. Roast it slowly over a low flame, stirring all the time until it becomes a warm golden color. This slow roasting gives it its natural depth and the best flavor.

Keep the Correct Liquid Proportion

It is necessary to maintain the right ratio of water and milk in order to get the correct consistency. Water and milk mix best, as milk makes the halwa rich and water ensures that the semolina gets cooked well. The ideal ratio is 2:1:1 (2 parts water, 1 part milk, and 1 part semolina). Too much milk will make the halwa heavy, and too much water will make it soggy.

Add Sugar at the Right Time

Adding sugar early can ruin the cooking process. Added before the semolina absorbs all of the liquid, it can make the halwa sticky. The ideal time to add sugar is when the semolina is thickened with a little liquid. This helps the sugar melt evenly and mix with it without altering the texture in the end.

Add the Right Dry Fruits

Adding a mix of dry fruits gives Suji Halwa richness and depth. Cashews and almonds add crunch, raisins add natural sweetness, and pistachios add a nutty flavor. Fry them in ghee first before adding them to the halwa, as this enhances their flavor and makes the dish more decadent. A touch of saffron or a couple of drops of rose water can also add to the fragrance and overall beauty.