The classic proportions of semolina halwa are 1:2:3:4, i.e. 1 part fat (ghee / vegetable oil), 2 parts semolina, 3 parts sweetening agent (sugar / honey) and 4 parts of water.
Though you can always modify as per your taste, like increasing the sugar a little, if you like your halwa extra sweet.
In Bengali Cuisine, there is another version of sooji halwa known as mohan bhog (i.e. prasad offered to lord krishna), where milk is used instead of water. I prepare this halwa by mixing both recipes for a delicious texture & taste.
Well some informaion on Semolina and Halwa....
Semolina is the purified middlings of Durum wheat, used for breakfast cereals and puddings.Semolina, is known as Suji in North India, Sooji in Eastern India and Rava / Ravey in South India. Semolina is known as İrmik and Sameed in Arabic.
Halwa (Halawa / halva / ħelwa / halvah) refers to many types of sweet confection, across the Middle East, Central Asia, South Asia, the Balkans and the Jewish World. Halwa based on semolina is popular in Pakistan, Iran, Turkey, Somalia, India, and Afghanistan. Another common type of halwa is based on tahini (sesame paste), is popular in the eastern Mediterranean and Balkan regions.
- 1 cup (100 gms) semolina / sooji
- 1-½ cups (150 gms) powdered sugar
- ½ cup (50 ml) milk
- 2 tsp green cardamom powder
- 2-3 tbsp raisins / kishmish (soaked in water)
- 2-3 tbsp cashewnuts / kaju, halved
- 1 bay leaf
- 4 tbsp white oil
- 2 tbsp ghee
- 3-½ cups (350 ml) water
- Sieve the semolina and keep aside. Heat white oil & 2 tbsp of ghee in a non-stick kadhai.
- Add bay leaf and the semolina. Fry the semolina on low flame, stirring continuously until the semolina starts changing colour to light golden brown.
- Add the powdered sugar and mix well. Fry till the semolina starts to take a darker shade than golden brown (keep stirring continuously). (frying will take about 15 mins).
- Add half a portion of raisins & cashew nuts. Add milk and immediately stir (or else the mixture will solidify and stick to the kadhai).
- Add water and mix well. Bring to a boil and reduce the flame. Simmer and cook for 10 mins or until the water is absorbed and the halwa is thickened.
- Add 1 tsp of green cardamom and rest of the ghee, stir and mix well. Switch off the gas.
- Keep the halwa in the kadhai for 5 mins. Transfer to a serving bowl. Garnish with the rest of the dry fruits and sprinkle green cardamom powder on the top of the halwa.
- Serve hot or cold.
- Dry Fruits can be added or removed according to your own choice
- You can either use water or milk or milk-water mixture as per your preference.
The whole world will be celebrating Mother's Day on 10th of May. Sharing this dish with everyone on the occassion of mother's day coz this is one of my mother's best dishes and as she had a tremendous liking for sweet dish / desserts. I learnt this recipe from her but in due course modified a little and she even likes this version of sooji halwa.
My mother is a loveable person and a great cook. I learnt a lot of authentic Bengali dishes including some recipes from Bihar as she is born & brought up in Katrasgarh, Bihar (now Jharkhand). She lent a silent support to me & my brother in everything we did in my life and still continuing in doing so....Love you Maa, proud to be the person I am today against all odds....