As Diwali approaches, I am yet again caught up between cleaning house, routine chores, sick kids, festivals and blogging. It has been crazy, to say, the least. And then there is this eternal dilemma of what sweet should I make for Diwali. Yes, I still haven’t figured that out. I have ideas and suggestions but nothing concrete. I guess what ever experiment will work out the day before the festival will be the sweet of the occasion.
This Navratri though, I tried a new recipe of Suji halwa given to me by my Punjabi friend, Divya. I can’t believe I sat on this recipe for more than a year. The recipe sounded very interesting. But I had my doubts. Her recipe didn’t involve any roasting of Suji and no water what so ever. After talking back and forth with her on this, I decided to take the plunge. And then I felt like a duck sitting on it for such a long time. Only change I did was to dry roast the Suji before hand.
I absolutely loved the taste of this Suji halwa. It was very different compared to anything I had ever eaten. And I have tried Suji Halwa in a lot of states, believe me. And that’s what is spectacular about food. Just when you think you have eaten all versions of a particular food, you get surprised and humbled. Get ready to be surprised then.
PS- Thank you Divya for the patience and the recipe. 🙂
- 1 cup Semolina or Suji
- 1 cup Sugar
- 1 1/4 cup Milk
- 3/4 cup Ghee
- Saffron Strands
- 1 tsp Cardamom powder
- 8-9 Almonds, blanched and sliced
- 8-9 Pistachios, blanched and sliced
- Dry roast Suji in a pan until it starts to change color. It doesn't have to turn brown. Turn off the stove.
- Add milk to it and keep aside.
- Take ghee in a thick bottomed wok. Add sugar to it and let caramelize. Keep stirring. It will turn brown like jaggery. Takes about 15-20 minutes.
- Add saffron strands and cardamom powder to it.
- Very carefully, add milk soaked Suji to sugar mix and stir vigorously to avoid forming lumps. If any lumps do form, squeeze them with the back of the spoon quickly and you should be fine.
- Stir until it releases ghee. Turn off the stove. Too much cooking can make the sugar hard.
- Add the nuts and serve hot.
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