Sooji halwa is an easy and a quick dessert which can be prepared in no time. It is a very common sweet dish and is best had as it is or with poori. The latter tastes simply delicious. The same is also known as Rava Kesari down South.
Today I added some custard powder to sooji and finished it off with some rose water to enhance the flavour. Garnish this halwa with some chopped nuts and have them preferably at room temperature or warm. Please find below a step by step guide to prepare it.
- 1/2 litre milk
- 1/2 cup sooji (semolina)
- 6 tbsp. brown sugar
- 2 heaped tbsp. custard powder (any flavour)
- 1 tbsp. ghee
- 2 green cardamoms
- 1-2 tbsp. pistachios & cashews, chopped
- 1 tbsp. rose water (opt)
In a bowl, mix together custard powder and 1/2 cup milk to a smooth paste. Keep aside.
Heat ghee in a pan and add the whole cardamoms followed by the sooji. Lightly roast on a low flame till you get a nice aroma.
Add the sugar and the chopped nuts (leave aside few for garnishing). Mix well and add the remaining milk.
Stir continuously on a medium to low flame till it gets slightly thick. Now add the custard mix and keep stirring. It will thicken immediately.
Switch off the flame and add the rose water. Garnish with the remaining nuts and serve as it is or with pooris.
Heat ghee in a pan and add the cardamoms, followed by the sooji.
Roast till you get a nice aroma.
Add the powdered sugar and....
.....the chopped nuts (keep aside few for garnishing).
Add the milk and simmer on a low flame till it turns slightly thick.
Add the custard mix and combine well.
It will thicken. Switch off the flame and add the rose water.
Serve, garnished with the remaining chopped nuts.