Sooji halwa is a very common sweet dish with numerous variations found all over India. One of the most simple quick and easy desserts. They are typically flavored with cardamom or saffron or sometimes mixed with fresh fruit like pineapple or banana.
This recipe makes a wholesome rustic delicious sweet dish using just four ingredients: whole wheat flour, semolina, butter and sugar. This is a perfect example of a dish where less is more. Dry roasting the whole wheat flour and semolina first and then roasting it in a generous quantity of butter gives it a irresistible rich nutty taste. It tastes like Kada Prasad. I did not call it Kada Prasad in the title because, Kada Prasad is typically made only with coarse whole wheat flour. Since it is not easily available in this part of the world, it is a good idea to mix equal quantities of semolina and whole wheat flour.
This treasured recipe is from my friend Aradhana. She is an excellent cook and has graciously shared so many recipes with me. I typically don't follow recipes to a tee, but I do not dare alter this one. It is perfect. It is super rich and sweet. So I don't make it often, but when I make it I do not stint on the butter or sugar. Most Indian sweets are typically flavored with cardamom or sometimes with saffron. This dish has such a wonderful rich aroma that adding cardamom will only mask it's natural taste in my opinion.
Semolina (sooji ) 1/2 cup
Whole wheat flour (atta)1/2 cup
Unsalted butter 1 stick
Sugar 1 cup
Water 1 cup
Dry roast semolina and whole wheat flour together till brown and aromatic on medium to low flame.
Add butter and roast on low heat till it is mixed well and the semolina and flour fry in the butter
Add water and cook till it is fully absorbed.
Add sugar and cook till it comes together and becomes like one solid mass and does not stick to the sides.
Serve hot and enjoy!
Dry roast semolina and the flour together on a medium to low flame in a heavy bottomed vessel. Trust me, the flour won't burn.
Roast till it is brownish and has the roasted aroma. This can be slightly tricky and it might take a few times to know perfectly when to stop roasting, you have to stop at that fine line between roasted and slightly burnt.
Add softened butter and mix well. Let it fry in the butter for a few minutes.
Add water and mix thoroughly till there are no lumps. Let the water get completely absorbed. You will notice that the quantity has increased after adding water.
Add sugar and mix well. Keep mixing till you notice that it is not sticking to the sides and moving like one solid mass. It helps to keep stirring it gently in circular motion.
Super delicious halwa is ready! I typically make this only when I have guests and I can share the love (ahem calories!!). Serve it hot. That's when it tastes it's best!