As said in my earlier post on Pineapple Halwa, halwa is a sweet which is typically made of grain-flour (Suji-semolina) typically, Ghee, and Sugar. There are many variations available to it. The most common halwa in every Indian household is the Rava or the Sooji (Semolina) halwa. It is generally made on all puja’s and special occasion’s. As a child I use to love this halwa made by my mom. She just make this simple halwa a lipsmacking and an irresistible dessert. It was a must in our Navratra’s ashtami puja which is twice a year and I use to simply enjoy this halwa with puri and chana. I now make this halwa many a times as my family loves it. I also make this halwa as an easy replacement for cakes, when I am not making a cake and when it’s someone’s birthday. I remember when I was a child, we use to have this halwa alteast once a month on sunday’s and we use to flatten it first in the plate, then singing birthday song and cutting it pretending as our birthday. hehe.
Ok enough of my childhood talks :-), the key to this halwa is that the rava has to be nicely roasted in ghee and the amount of ghee should not be less or too much. I add everything in equal quantities and I do add milk instead of water. One can even add a mix of water or milk or only water. One can add nuts of their choice but I prefer almonds to this. I added some saffron strands for the first time as somehow my halwa did not acquire the typical brown colour, even though the rava was roasted. I love the colour saffron imparted to my halwa. So this will be a new addition to my original Halwa recipe.
I am sharing this recipe, with our Blogging Marathon group where we blogger’s select a minimum of 2 theme for a month and blog for 3 days in a week on a particular theme. This is my third week and I have chosen to Make one Type of Indian Sweets. The earlier two themes chosen by me were Condiments on the side and Kids Delight – Drinks. So you would be seeing 3 different halwa recipes from me. This is the third post on this event, the first two post was Moong Dal Halwa and Pineapple Halwa. So straight to the recipe:
Just one last thing to blogger’s, don’t fret if you do not have a DSLR, I do not have one and My photos are taken from my mobile and I think they are good.
- 1/2 Cup Rawa(Semolina)
- 1/2 Cup Sugar
- 1/2 Cup Milk
- 1/4 – 1/2 Cup Ghee (Clarified Butter) (I used a bit more, one can use only 1/4 if desired)
- 1/2 Teaspoon Cardamom (Elaichi) Powder
- 2-3 tablespoons of Almonds finely chopped (Nuts as per choice for additions as well as Garnishing)
- Few Strands of Saffron (Optional)
- Roast the Rava(Semolina) in Ghee on slow to medium heat.
- While the rava is roasting, heat the milk (Lukewarm is fine).
- You will know that the Rava is roasted when it starts leaving a beautiful aroma or when it starts changing color, or once it starts leaving ghee on the sides, its done.
- Once the Rava is done, add the warm milk mixture stirring continuously.
- Be careful as the mixture is hot and is bound to splatter. Do this on minimum heat.
- Keep it stirring until it starts to thicken.
- Add the sugar and cook stirring continuously. It will be watery again.
- Add few strands of Saffron. (This is an optional step)
- Once all the sugar is mixed switch off the flame and add cardamom powder and chopped nuts.
- Give it a quick mix and let it rest for 5-10 minutes.
- Garnish with nuts and serve hot.
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