Ingredients
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2 tbs Ghee (for frying nuts)
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10 - 12 Cashews (cut into 2 pieces)
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10 - 12 Almonds (cut into 2 pieces)
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Raisins (optional)
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1 Katori Ghee (for roasting suji)
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1 Katori Suji (Semolina)
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3 Katori Water
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A pinch of Saffron (optional)
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1 Katori Sugar
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Elaichi (Cardamom) powder (optional)
About
Yesterday I shared my kala chana recipe for prasad, and now I am sharing the perfect Suji Halwa that goes seamlessly with it. I created this recipe to give you that authentic, melt-in-the-mouth texture every single time. It is rich, aromatic, and absolutely essential for Ashtami. You have to try making it this way for your Kanjak thali!
Nutrition Health Benefits: This dessert offers a quick source of instant energy, while the desi ghee provides healthy fats that aid in digestion and help the body absorb nutrients.
Estimated Values (Per Serving, assuming 4 servings total):
* Calories: 480 kcal
* Carbohydrates: 55g
* Protein: 4g
* Fat: 28g
Steps
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1
Done
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In a kadhai, heat 2 tbs of ghee. Once it is hot, add the cashews, almonds, and raisins. |
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2
Done
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Fry the nuts on a slow flame until they reach a golden color. Take them out and keep them aside. |
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3
Done
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In the same kadhai, heat 1 katori of ghee and add 1 katori of suji. |
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4
Done
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Cook the suji in the ghee on a medium flame until the suji becomes fluffy and takes on a light golden color. |
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5
Done
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At the same time, heat 3 katori of water. Add a pinch of saffron to the water. |
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6
Done
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Once the water is hot, pour it gradually into the suji mixture. Keep stirring continuously to ensure you do not get lumps. |
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7
Done
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Once everything is well combined, add 1 katori of sugar and mix it well. You can add the elaichi powder at this stage as well. |
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8
Done
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Cook the halwa on a slow flame for just 2 minutes, then turn off the heat and stir in the fried nuts. |
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9
Done
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Serve this hot halwa with poori and chana as Ashtami Prasad. |
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10
Done
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Zero-Waste & Substitutes * Zero-waste: If you have leftover halwa the next day, use it as a sweet stuffing to make pan-fried parathas for a quick breakfast. * Substitutes: You can swap the white sugar for jaggery powder for a deeper flavor profile, though it will change the color of your halwa. If you do not have saffron, you can skip it completely or use a tiny drop of natural yellow food coloring. |
