Suji halwa@frenslunchbox.com
Just one of those easy recipes that you can make in a nick of time. Often eaten as a dessert, sooji halwa also is made to offer as prasad in Indian temples. Semolina is a very gritty, coarse type of flour, usually made from wheat however the term is also applied to maize. It contains the nutritious heart (endosperm) of the grain, which is left behind during milling when the finer flour is sifted. Semolina is made from durum wheat, a hard variety of wheat quite unlike the wheat used to make bread. Durum semolina is commonly used in the manufacturing of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process.
This low-fat, high carbohydrate food offers a lot of energy along with a variety of other nutrients. It is low in cholesterol and sodium and fairly high in fibre and can be safely incorporated into a well-balanced diet. Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fibre, with some iron, zinc, manganese and copper. It is very low in saturated fat, cholesterol and sodium, and contains zero trans fatty acids. It is high in vitamin E and contains a fair amount of the B complex vitamins (especially folic acid). Because semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics. The high carbohydrate content makes semolina an ideal food for active, energetic people. Especially significant are potassium, which supports good kidney and heart function and the smooth function of other muscles, phosphorus, required by the body to metabolize energy, magnesium for healthy muscles, bones and nerves, calcium for strong bones and zinc to boost the immune system.
Here’s the quick recipe to sooji halwa.
Cooking time – 15 minutes
Preparation time – 10 minutes
# serves 4 pax
Ingredients:
- 1 and a 1/2 cups sooji (rawa/semolina)
- 1/2 cup ghee
- 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
- 3 cups hot water
- 1/2 cup whole/ full cream milk
- 1/2 cup sugar
- 5 pods of green cardamom split open
Preparation:
- Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
- Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
- While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
- When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
- Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.
Quick tip – a few strands of saffron (kesar) will make the halwa/pudding orange in color. Down south it is called kesari bhaath because of the saffron color.
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