Top Mistakes To Avoid While Making Suji Halwa with Cashews and Raisins

Ever tried making Suji Halwa at home and felt it didn't turn out as expected? This classic Indian dessert, made with semolina, ghee, sugar, cashews, and raisins, is a staple during festive occasions and family gatherings. Its simplicity is both a charm and a challenge; minor missteps can lead to a less-than-perfect dish.

We all cherish memories of indulging in this sweet, warm treat lovingly made by our elders. However, when we try it out ourselves, it may sometimes not turn out quite as good. Either too dry, or lumpy, or just without that rich flavor we recall. Getting to the fine points of the recipe and having knowledge about possible pitfalls will make the gap between nostalgia and your own culinary success narrower.

Suji Halwa comes out well with patience and appropriate techniques. Let us visit a foolproof recipe and then head to the most frequent blunders that are sure to create a dull dish. Avoiding those mistakes can give you a halwa like the first one all the time.

Recipe of Suji Halwa with Cashews and Raisins

Ingredients:

• 1 cup fine semolina (suji)
• 3/4 cup ghee
• 1 cup sugar
• 2 cups water
• 1 cup milk
• 10-12 cashews, chopped
• 2 tablespoons raisins
• 1/2 teaspoon cardamom powder

Method:

1. Heat ghee in a heavy bottomed pan on low heat.
2. Mix cashews and raisins, frying until cashews turn golden brown and raisins swell up.
3. Take them off and keep aside. In the same ghee, add semolina.
4. Cook it on low heat, constantly stirring, until it sends a good aroma and turns light golden color.
5. This makes the semolina well cooked and gives a rich flavor.
6. In a different pan, mix water and milk and bring to a boil.
7. After roasting the semolina, pour the hot milk-water mixture carefully into it, stirring continuously to avoid lumps.
8. The semolina will thicken as the liquid is absorbed by the semolina.
9. Mix in the sugar and stir until the sugar dissolves completely.
10. Add the fried cashews, raisins, and cardamom powder and stir well.
11. Go ahead and cook it for a further couple of minutes until the ghee begins to release from the halwa, signifying it is ready to serve.

7 Mistakes to Avoid While Preparing Suji Halwa with Cashews and Raisins

Using Coarse Semolina

Using the incorrect semolina can change the result. Coarse semolina takes more time to cook and may lead to a grainy consistency. Fine semolina, however, cooks properly and soaks up the liquid nicely. Always use the fine type to obtain a soft and rich texture.

Insufficient Roasting of Semolina

Roasting the semolina is one of the most important processes involved in preparing Suji Halwa. If it is not roasted sufficiently, it will impart a raw flavor and cause the halwa to become sticky. Roast it over low heat, stirring constantly until it becomes fragrant and light golden. Rushing or missing this process can significantly affect the results.

Mixing Cold Liquid with Roasted Semolina

Direct mixing of cold water or milk with hot, roasted semolina makes it seize up and become lumpy. To prevent this, never use cold liquid and always add it very gradually while continuously stirring. This will allow the liquid to mix evenly into the semolina and the halwa will have a smooth consistency throughout.

Inaccurate Sugar Ratio

Too little or too much sugar can destroy the balance of sweetness. 1 cup semolina to 1 cup sugar is usually what you want, but you may vary it a bit depending on your taste. Putting sugar in at the wrong moment, too early or too late, will also impact the texture. Make sure to put it in once the liquid is absorbed so the finish isn't grainy.

Excessive cooking of Halwa

Cooking halwa for too long can turn it dry and hard. Once the ghee begins to leave the mixture and the mixture peels off from the sides of the pan, it is time to take it off the stove. Excessively cooked halwa becomes stiff when cooled down and hence not as enjoyable.

Fry Nuts and Raisins

Cashews and raisins add a delicious crunch and natural sweetness to Suji Halwa. Adding them raw directly into the dish won’t provide the same depth of taste. Always fry them in ghee until golden before mixing them in. This simple step enhances the flavor and makes a noticeable difference in the final dish.

Continuous Stirring

Suji Halwa requires continuous stirring to cook uniformly and avoid lump formation. Lack of continuous stirring may lead to unevenly cooked semolina with a variable consistency. Keep stirring steadily, particularly while adding liquid, to obtain a smooth, lump-free texture.