Best 3 Semolina Halwa Recipes
Semolina halwa is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with semolina, sugar, ghee, and nuts, and can be flavored with a variety of spices and flavorings. This article will provide you with the best recipe for semolina halwa, as well as tips and tricks for making the perfect dish.
Check out the recipes below so you can choose the best recipe for yourself!
SEMOLINA HALWA
My friend Chandra gave me this recipe years ago and the only thing I changed is that I use water and milk. Her family recipe used just 2 cups of water. To me this is very sweet. If you don't have a very sweet tooth cut down on the sugar used in the recipe. I like it best cold (it tastes less sweet then when its warm) and serve it as a dessert after an Indian dinner, cut in wedges or diamond shapes and sprinkled with some very finely chopped nuts. It reheats easy in the microwave if you should prefer it warm. Ghee/clarified butter is sold in Asian supermarkets. If you want serve with some whipped cream.
Provided by PetsRus
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
- The browning can take approx 10 minutes, shake the pan at times.
- Put the browned semolina aside.
- Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
- Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
- You are looking for the consistency of soft mashed potatoes.
- Transfer to a serving dish.
- Serve hot, warm or cold.
SOOJI HALWA (SEMOLINA DESSERT)
Make and share this Sooji Halwa (Semolina Dessert) recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
- Add saffron and keep aside.
- Heat pan and add ghee, wait for a few seconds till it is warm.
- Now add semolina.
- Stir till pinky brown on medium heat only.
- Then add syrup and keep stirring till ghee separates.
- Decorate with nuts.
SOOJI (SEMOLINA HALWA)
This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!
Provided by bri765
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
- In a small to medium saucepan, heat ghee.
- Add semolina, cardamom.
- Sauté until light brown, stirring constantly.
- Add water/sugar/raisin mixture.
- Heat and stir until halwa reaches the consistency of thick mashed potatoes.
- Remove from heat, add almonds.
- note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
- I also sauté the almonds in a bit of ghee, but that isn't necessary.
- To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
- Turn down heat to med-low and cook for several more minutes, stirring occasionally.
- Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
- Strain the ghee through cheesecloth and a fine strainer.
- Save what isn't used in an airtight container (it does not need to be refrigerated).
Tips:
- Use fine semolina: Fine semolina will give you a smoother halwa.
- Roast the semolina well: Roasting the semolina will give it a nutty flavor.
- Use full-fat milk: Full-fat milk will give you a richer halwa.
- Add sugar syrup gradually: Add the sugar syrup gradually, stirring constantly, to prevent the halwa from becoming too thick or too thin.
- Cook the halwa on low heat: Cook the halwa on low heat, stirring constantly, to prevent it from burning.
- Add nuts and fruits: Add nuts and fruits, such as almonds, pistachios, raisins, and dried apricots, to your halwa for extra flavor and texture.
- Serve the halwa warm or cold: Semolina halwa can be served warm or cold. If you serve it warm, it will be softer and more pudding-like. If you serve it cold, it will be firmer and more sliceable.
Conclusion:
Semolina halwa is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to your own taste preferences. With its rich flavor and nutty texture, semolina halwa is a perfect way to end any meal.
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