Suji halwa, also colloquially called "sheer" or "rava halwa," is one rich Indian dessert prepared from semolina. The Suji halwa recipe is very easy. Suji halwa is savoured because it is easy to prepare, rich in flavours, and comforting in texture. Therefore, it is highly popular as a dessert item cooked for festivals and celebrations, as well as for day-to-day indulgence. This suji halwa recipe is easy to prepare and quick as well; thus, it serves as an ideal recipe for both the beginner and the seasoned cook. This wonderful treat begins with dry roasting semolina in ghee until it is light brown and exhales a nice nutty aroma. This step is the most crucial as it endows the froth with flavour and texture. Now, once done with roasting, add water or milk along with sugar, which gets dissolved in the mixture, leaving it mouth-watering and sweet consistency. To that end, the spices and ingredients can be customised to personal preference. Cardamom powder gives fragrant flavour, and nuts like cashews, almonds, and raisins would give this halwa a delightful crunch and add sweetness. The recipe of suji halwa is delightful. Some of the variations included saffron for the flavour they add and fantastic colour. Resulting in a warm, aromatic, mouthwatering halwa. This recipe of suji halwa can be had as a dessert or even as a meal for breakfast. It is also served as an afternoon snack. That's one popular, delicious dish in a lot of Indian households, and it is commonly distributed during ceremonies, religious events, and special celebrations.

• 1 cup sugar
• 1/4 cup ghee
• 1/4 tsp cardamom powder
• 1/4 cup almonds
• 1/4 cup pista
• 1/4 cup cashews
• Kishmish
• 1 cup sooji

• To begin, place a heavy-bottomed pan on medium heat.
• Now add 1/4 cup ghee into it and melt completely. Ghee is the basic ingredient in this recipe. With ghee goes the richness of taste and smooth texture of halwa.
• Now, add 1 cup of sooji or semolina to the pan when the ghee has melted. Use a fine-quality semolina for the right texture.
• Gently stir semolina so that it is evenly coated with ghee.
• Keep stirring the semolina continuously so that it does not stick to the pan and burn.
• Roast sooji for about 6-8 minutes or till it gets a lovely golden brown tinge with nutty aroma. This is an important step because roasting gives the halwa its much-discussed flavour.
• Monitor when roasting. Thecolourr should be golden and not dark brown. If you see dark specks, that means you are burning your semolina.
• Steer the heat where necessary to ensure uniform roasting.
• Boil 3 cups of water in another saucepan on medium-high heat. Use fresh, clean water for syrup.
• Once the water is boiling, add 1 cup of sugar.
• Stir continuously so that the sugar dissolves completely. It might take you a couple of minutes.
• Add 1/4 teaspoon of cardamom powder to the syrup after the sugar dissolves. Cardamom brings warmth with aromatic flavours and perfectly complements the sweetness. Mix well.
• You can adjust the sugar according to how you want it to be. If you do not desire a very sweet halwa, then you might cut down on some of the sugars.
• Now it's time to mix in the sugar syrup with the roasted sooji.
• Slowly pour the sugar syrup that you have prepared into this pan containing roasted semolina. It is necessary to do this slowly with the help of continuous stirring. This shall help avoid lumps inside.
• Pour it and stir the mixture simultaneously in such a way that the semolina might let the syrup be absorbed evenly. This procedure is very important to attain the required consistency.
• Once the syrup gets fully absorbed, decrease the flame.
• Simmer the halwa, stirring occasionally. You will notice that the semolina has started absorbing the syrup and thickening at the same time. The duration of this process can take up to 5-7 minutes.
• The halwa is now ready when it leaves the sides of the pan and becomes a pudding-like consistency; it should be moist, not watery
• Once the halwa is thick, add chopped nuts, about 1/4 cup, as well as cashews, almonds, and pistachios. Add raisins 1/4 cup. The nuts add a pleasant crunch and the raisins sweetness and chewiness.
• Stir in the nuts and raisins gently to the halwa. This distributes them evenly to the mixture, making the halwa flavour deep as well as a texture enhancer.
• Cook for 2-3 minutes. This is enough for incorporating the nuts and allowing the warm mixture to make the raisins plump.
• Turn off the heat once the halwa is cooked to your taste. Let it sit for a few minutes before serving. Resting time is crucial as it allows the flavours to settle down.
• You can top it with more nuts and raisins if you want. It gives good use to extra nuts, and it also increases the texture and looks.
• Suji halwa is best served warm or at room temperature. While a traditional accompaniment is just the halwa on its own, the modern version could be served with a scoop of vanilla ice cream for a delightful contrast between warm and cold, rich and creamy.
• Use the best-quality ghee you can afford, as that will give the halwa the best flavour. You can make ghee at home or buy a reputable brand.