Daneedar Suji ka Halwa is a delightful Indian dessert made with semolina (suji), infused with ghee and sugar syrup. Perfect for festivals or special occasions, this suji halwa is enhanced with aromatic saffron and crunchy nuts, making it a truly indulgent dessert.
Whenever a festival approaches or we have guests coming over, we often prepare suji halwa. However, today’s suji halwa is going to be made in a completely different way—it’s going to be juicy, soft and delicious! Let’s see how it’s made.
This halwa is very soft and will melt in your mouth, much tastier than the regular water-based halwa. You should definitely try this recipe!
For the proportions, I’ve used equal amounts of suji and sugar, and four times that in water. This amount of sugar works well for me, but feel free to adjust according to your taste.
Once suji halwa is ready, you can serve it hot. It’s incredibly tasty and juicy! Unlike regular suji halwa, which tends to dry out when left to sit, this version will stay moist and delicious even after cooling down.
Try this recipe and let us know how it turned out! I look forward to seeing you again in the next video. Until then, take care!
Ingredients
For the Halwa:
- ½ cup semolina suji
- ½ cup milk boiled and cooled
- 4 tablespoons ghee
- ¼ cup chopped almonds
- ¼ cup chopped cashews
- 1-2 tablespoons grated coconut optional
- For the Sugar Syrup:
- ½ cup sugar
- 2 cups water
- A pinch of saffron optional
Instructions
Prepare the Suji Mixture:
- In a bowl, mix ½ cup semolina with ½ cup boiled and cooled milk. Set aside.
Make the Sugar Syrup:
- In a pan, combine ½ cup sugar with 2 cups water. Bring to a boil while stirring until the sugar dissolves.
- Optionally, add a pinch of saffron for color and aroma. Once dissolved, cover and keep warm.
Roast the Nuts:
- In a pan, heat 1 tablespoon of ghee. Add chopped almonds and roast until lightly golden.
- Add chopped cashews and roast for a few more minutes. Transfer the nuts to a bowl.
Cook the Suji:
- In the same pan, add 4 tablespoons of ghee. Once melted, add the suji mixture.
- Stir continuously over low heat to prevent sticking. Cook until the suji absorbs the ghee and becomes golden brown (about 10-12 minutes).
- Gradually add the warm sugar syrup to the roasted suji, stirring well to combine.
- Cook for an additional 5-10 minutes, until the halwa thickens and absorbs the syrup.
- Mix in the roasted nuts and any remaining coconut. Serve warm or at room temperature.
- Enjoy your Daneedar Suji ka Halwa!
Notes
