Suji Halwa with Cashews, Raisins and Cardamom
Lalkila Kitchen · Lalkila · Vegetarian · Desserts · Festivals · Diwali · Pan cooking
Fine semolina roasts in ghee before absorbing sugar syrup to make a soft, spoonable halwa.
Ingredients
- ½ cup fine semolina
- ⅓ cup sugar
- ⅓ cup ghee
- ½ tsp ground cardamom
- 10 cashews
- 2 tbsp golden raisins
- 1¼ cups water
Method
- Bring sugar and water to a simmer in one saucepan.
- In a separate heavy pan, warm ghee. Add semolina and cashews; stir over low heat until fragrant and cashews turn golden, without browning the grain.
- Stir in raisins and cardamom. Slowly add hot syrup, standing back from splashes and stirring carefully.
- Keep stirring as the semolina absorbs liquid, thickens and starts pulling from the pan's sides.
Cooking notes
Choose fine semolina. Hot syrup can splutter vigorously when added to ghee-roasted grain; use a long-handled utensil.
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Source and adaptation
Adapted from Dassana Amit, Suji Ka Halwa / Sheera, Dassana's Veg Recipes. Original recipe.
Keeps recipe-card proportions; optional chironji and camphor omitted.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.