SUJI KA HALWA RESTAURANT STYLE
SEMOLINA PUDDING
INTRODUCTION:
Suji Ka Halwa is one of the very popular desserts in Pakistan, India, and Bangladesh, it is specially prepared on Shab e Barat and distributed among neighbors, family, and friends. It is also an essential item of Restaurants who serve breakfast dishes. A Breakfast of Halwa Puri along with Chanay and Aaloo ki Tarkari is very popular and easily available. Also not expensive.
Suji Ka Halwa is produced and served in Pakistan, India, Afghanistan, Nepal, Bangladesh, and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, and Turkey). It is usually made with wheat Semolina, Sugar, and Ghee. Raisins, Dates, other Dried Fruits, such as Almonds and Walnuts, are often added to Semolina Halwa. The Halva is very sweet, with a gelatinous texture. The standard proportions of semolina halva are one part Ghee, two parts Semolina, two parts Sugar and four parts water. The semolina is sautéed in the Ghee, while a syrup is made from Sugar and water. Then the two are mixed carefully while hot, and any extra ingredients are added eg, Rose Essence or Screwpine Essence. At this point, the halva is off-white to light golden and rather soft. Depending on recipe and taste, it can be cooked a bit further, which makes it darker and firmer or left to set as is. It has different versions and textures, there is a type of harder Halwa and very soft Halwa which is a bit runny.
Suji Ka Halwa is produced and served in Pakistan, India, Afghanistan, Nepal, Bangladesh, and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, and Turkey). It is usually made with wheat Semolina, Sugar, and Ghee. Raisins, Dates, other Dried Fruits, such as Almonds and Walnuts, are often added to Semolina Halwa. The Halva is very sweet, with a gelatinous texture. The standard proportions of semolina halva are one part Ghee, two parts Semolina, two parts Sugar and four parts water. The semolina is sautéed in the Ghee, while a syrup is made from Sugar and water. Then the two are mixed carefully while hot, and any extra ingredients are added eg, Rose Essence or Screwpine Essence. At this point, the halva is off-white to light golden and rather soft. Depending on recipe and taste, it can be cooked a bit further, which makes it darker and firmer or left to set as is. It has different versions and textures, there is a type of harder Halwa and very soft Halwa which is a bit runny.
In Pakistan, different types of Halwa is prepared in different areas. Most common are the ones made from semolina, ghee, and sugar, garnished with dried fruits and nuts. Other types of halva are made with Carrots, Pumpkin, and Bottle Gourds being the most popular. Halwa is also made from different Dals, particularly Chaney Ki Dal, Moong Ki Dal & Besan (Gram Flour & Bengal Gram) or nuts (almonds, walnuts). Different regions of Pakistan are associated with distinctive variations of the traditional halva: e.g. Sohan Halwa from Southern Punjab, and Karachi halva from Karachi. In Urdu, the word Halwa denotes a certain family of sweets of Persian origin and South Asian flair.
Here I have prepared this Halwa which is a bit runny and not thick or hard in texture and very popular among masses of Karachi. The recipe is a mix of different Chefs and experts of this Halwa.
Let us start it again with the name of ALLAH.
Here I have prepared this Halwa which is a bit runny and not thick or hard in texture and very popular among masses of Karachi. The recipe is a mix of different Chefs and experts of this Halwa.
Let us start it again with the name of ALLAH.
EQUATION:
Preparation of Syrup: 5 Minutes
Cooking Time: 15-20 Minutes
Yield: 6 Servings
Expenses: 125 Rupees (About One US Dollar)
REQUIRED INGREDIENTS:
- 1 Cup Suji (Semolina) sifted
- 3/4 Cup Ghee
- 1 Cup Sugar
- 2-1/2 Cups Water
- 1/2 Cup Badam (Grated Almonds)
- 1 Teaspoon Gulab or Kewra Essence (Rose or Screwpine Essence)
- A Pinch of Yellow Food Color (Optional)
HOW TO PREPARE SUJI KA HALWA:
- We shall start with preparing Sugar Syrup first
- Add Sugar in Water and a Pinch of Yellow Food color according to your choice
- let it boil till sugar is dissolved, douse the flame and set it aside. The syrup should not be thick
- Now in another cooking pot put Suji (Semolina) and roast it on low heat till it turns golden, it will take about 2-3 minutes, don;t stop stirring
- Add Ghee little by little and continue stirring till it starts emitting the aroma and its color changes to golden
- Add Ilaichi Powder and stir to mix
- At this moment the Suji will look like grains of Sand
- Start adding Sugar Syrup and don't stop stirring and mixing it vigorously
- Lower the heat and cover the pot and let it cook for about 12-13 minutes
- keep the heat no very low.
- The quantity of Sugar syrup depends on what consistency of Halwa you desire and you can increase or decrease the water while preparing the syrup.
- Adding more water will not harm the Halwa
- Our Halwa is ready now, turn off the heat and cover it till it cools.
- Transfer it into a dish and garnish with Badam (Almonds) or other nuts you like, including desiccated Khopra (Coconut).
Enjoy this great Halwa whenever you feel for it, especially at breakfast. prepare it without having any FEAR OF FAILURE, because failure makes you try and try again till perfection.
InshaALLAH our next recipe will be spicy Moong Dal Chapli Kabab
Thanks,
NOVICE
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