Have you been avoiding making sooji halwa because of the inevitable lumps? This expert guide is just for you. Read on to get your hands on a step-by-step recipe, followed by hacks to master the consistency, and some of the most frequently asked questions, and master the Indian dessert without worrying about the lumpy texture.
There are some Indian desserts that scream home, festivities, and traditions. If you needed to take a pick, sooji halwa would be one of them. Whether it’s Diwali, Ashtami, or a newlywed’s Pehli Rasoi, sooji ka halwa, also known as rava sheera, takes the centre stage. And do not forget the cold rainy nights or winter days when your mother quickly whipped up sooji ka halwa to soothe your throat. The dessert never fails to take you on a nostalgic journey.
However, while it takes less than thirty minutes to cook sooji halwa, the lumps can be dreadful. Given the high starch content in sooji that starts to swell and gelatinise whenever it comes in contact with a liquid, the formation of lumps is natural. And if there were a reason not to make sooji halwa, it would be battling with the stubborn clumps.
But the good news is that with this elaborate recipe, you can make sooji halwa with zero lumps. This guide will tell you how to perfectly roast sooji, when to pour the liquid, on what fla
Read MoreTake a kadhai with a heavy base and warm up some ghee. On a medium flame, add sooji and roast it. Remember to keep stirring constantly.
Roast till the sooji turns golden and releases a nutty aroma. This is essential to get rid of the raw taste and prevent the halwa from getting a sticky texture.
Lightly fry cashew nuts and raisins. When the nuts start to turn golden brown and the raisins puff up slightly, take them out and set aside.
Take another pan, mix water and milk, and bring the mixture to a boil. Add sugar, cardamom powder, and saffron strands.
Keep stirring till the sugar is dissolved. Remember to keep this mixture hot to avoid any lumps.
Now comes the trickiest part, mixing the milk mixture with roasted sooji. Start by lowering the flame of the sooji kadhai and gently adding the milk mixture.
Make sure to stir continuously with the other hand and don’t pour in the liquid all at once. Keep mixing till all the liquid is absorbed by the sooji.
Let the mixture cook on a low flame for about three to five minutes. Cook till the halwa leaves the sides of the kadhai.
Once you get a consistent halwa, mix in the fried cashew nuts and raisins. Garnish with some more shredded nuts like almonds, cashew nuts, pistachios, etc, to make the sooji halwa richer.
Even after following all the precautions, you can initially end up with a lumpy halwa. To get rid of the lumps, you can use a wire whisk and break them while the halwa is still cooking on a low flame.
You can always adjust the consistency of the halwa by adding a splash of hot water or milk. But remember to add the liquids at low heat while stirring. If you get a thinner consistency, cook the halwa for a few more minutes to get the desired consistency.
Yes, you can replace the refined sugar with gud or jaggery. You first need to dissolve the gud in water and make a jaggery solution. Then, strain the jaggery water through a fine mesh to get rid of any impurities or large particles. Once the sooji is roasted, you can add the strained jaggery solution and make the halwa.
To make the halwa vegan, you can replace ghee with plant-based oils. However, take note that the richness and taste will slightly differ.
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