Soji Halwa
Soji Halwa is a pupular Indian dessert or starter that is mainly served on special occasions.It is also served as Breakfast with Puri.
Ingredients
- 110 g Ghee or Unsalted Butter
- 90 g Semolina Fine
- 100 g Sugar Adjust according to your taste
- 500 ml Water
- Good pinch Saffron Threads
- 4 Cardamom Pods Cracked open, seeds removed
- 4 tbsp Flaked Almonds Optional
Instructions
- Make a sugar syrup (Sheera) by adding Sugar and Water to a pot. Simmer on high heat for 5 minutes. Remove from heat and add Saffron.
- Heat Ghee or Unsalted Butter in a pot over medium heat until melted. Add Cardamom and cook for a further couple of minutes until fragrant.
- Add Semolina. Saute until light brown.
- Add Nuts if using. Pour in the Sugar Syrup. Cook for 5 minutes over medium low heat. The Halwa will thicken as it cools.
Notes
Tips to make the best Soji Halwa
Roast the Soji Cooking Soji over low heat takes away that raw floury flavou as well as making it more fragrant and toasty. Stir constantly If like me, you like Soji to be smooth, moist and lump free the key is to slowly stir continuously. Adjust sweetness The quantity of sugar really does depend on your taste. Don't adjust Ghee Ghee adds al ot of flavour to Soji so don't be tempted to cut out too much if you do decide to reduce the quanitity.Optional add ins
Cardamom Saffron Nuts - Such as flaked Almonds, Pistachios Dry Fruits - Such as Raisins. Dessicated Coconut - Top with lightly toasted coconut. Screwpine Essence - Kewra Water (A few drops). Other Fruits - Add lightly cooked fruits or chopped fruits such as Mango or Pineapple.Nutrition
Calories: 484kcalCarbohydrates: 45gProtein: 5gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 70mgSodium: 10mgPotassium: 131mgFiber: 2gSugar: 25gVitamin A: 1IUVitamin C: 1mgCalcium: 39mgIron: 2mg
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