Zafraani Sooji Halwa
This Zafraani sooji halwa is one of my favorite halwa . Great with ruti , paratha , luchi , puri . So simple to make but it always tastes divine !!! Unlike Semolina barfi , this halwa is soft , so gracefully smeared with ghee , aromatic with keora and ghee !!! In order to get the right consistency , you need to follow some simple direction , that’s all . 🙂
1 cup sooji/ semolina
1 cup -1 and 1/4 cup of sugar , according to taste ( For me 1 cup+ 2 tbl spoon is perfect)
1 cup ghee ( if using non-stick utensil , reduce the ghee to 3/4 th cup)
3 cups of water
1/2 ( half) – 1 tea spoon zafraan/ saffron ( depending on the quality)
3 cardamoms , 1 small stick of cinnamon , 1 bay leaf
Pista, almond to garnish
Pinch of zafrani food color
1. Make a sugar syrup with 3 cups of water , 1 – 1 1/2 cup sugar ( I took 1 and 1/4 th cup of sugar) , 1 tea spoon zafran , zafrani food color , 3 cardamoms , 1 small cinnamon and 1 bay leaf . Just enough to melt the sugar . Not more than that . The syrup should be very thin . You have to boil it just to melt the sugar . Take out the cardamoms, cinnamon and bay leaf .
2. Heat ghee and fry the sooji at medium low heat until fragrant and light brown . Don’t color it too much . Must be light brown . Should not be too dark .
3. Add the syrup in the sooji . Stir .The heat must be medium . Cook just few minutes , not more than 3 minutes . The sooji will look runny at this point . It should look like this ;
4. Add the keora water and immediately remove the pan from the stove and keep covered for few minutes . If you keep anything on the stove after being cooked , even if the stove is turned off , the heat of the hot stove keep cooking the food . In order to get correct consistency , remove the halwa pan from the stove , after you turn off the stove . Pour in the serving dish and garnish with pista , almond and raisins .
1. Sooji gets thicker , when cool down . So don’t dry out the water . Cook only 2 or 3 minutes , not more than that .
2. Immediately remove the halwa pot from the stove , the moment you turned off the stove . Don’t keep the pot over turned off but hot stove top , it will dry out the halwa . Keep it somewhere else . 🙂
3. If you don’t want to use that amount of ghee , then use oil and ghee half n half . 🙂