Sooji Halwa, a popular dessert item in North India is a modified version of our South Indian Evergreen Sweet, The Rava Kesari.The ingredients are the same. But the tsate is different. This Halwa is little crunchy, as we add the sugar syrup to the roasted Rava, not cooked.
In our Kesari, we cook the roasted Rava by adding it to the boiling water, then add the sugar. So Kesari is soft whereas Halwa is crunchy.
Ingredients :
Sooji / Rava 1/2 cup
Sugar 1/2 cup
Ghee 4- 6 tbsp.
Cashew , Almonds
Method :
1. Take 1 1/2 cups of water and the sugar.Keep on the stove. Let it boil. Then reduce the flame and let it simmer. In the end before adding to the Rava, if desired, a pinch of permitted food colour ( red ) can be added.
2. Heat a kadai with 2 tsp. of Ghee and roast the nuts. Keep aside.
3. Heat the same Kadai, add the remaining Ghee, add the Sooji and roast the Rava till it starts turning brown.
4. By this time, the sugar syrup must have got reduced in volume. Add it slowly to Rava and stir constantly till the Halwa consistency is got. Add the roasted nuts and mix well. The hot and tasty Halwa is ready.
In our Kesari, we cook the roasted Rava by adding it to the boiling water, then add the sugar. So Kesari is soft whereas Halwa is crunchy.
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| Sooji Halwa |
Ingredients :
Sooji / Rava 1/2 cup
Sugar 1/2 cup
Ghee 4- 6 tbsp.
Cashew , Almonds
Method :
1. Take 1 1/2 cups of water and the sugar.Keep on the stove. Let it boil. Then reduce the flame and let it simmer. In the end before adding to the Rava, if desired, a pinch of permitted food colour ( red ) can be added.
2. Heat a kadai with 2 tsp. of Ghee and roast the nuts. Keep aside.
3. Heat the same Kadai, add the remaining Ghee, add the Sooji and roast the Rava till it starts turning brown.
4. By this time, the sugar syrup must have got reduced in volume. Add it slowly to Rava and stir constantly till the Halwa consistency is got. Add the roasted nuts and mix well. The hot and tasty Halwa is ready.
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