Sooji Halwa

Ingredients:

• 1 cup Sooji (Semolina/Rava) – Use fine sooji for the best texture.
• ½ teaspoon Cardamom Powder
• ¼ teaspoon Saffron strands – Optional, but adds a beautiful color and aroma.
• 2 cups Milk
• ½ cup Sugar (adjust to taste)
• 1 tablespoon Ghee or Butter – Adds richness and shine.
• A pinch of Elaichi (Cardamom) Seeds – For extra flavor.

Instructions:

1. Dry Roast the Sooji: Heat ghee in a heavy-bottomed pan over medium heat. Add the sooji and dry roast for 3-5 minutes, stirring constantly, until it turns light golden brown and fragrant. This step is crucial to prevent stickiness. Be careful not to burn it!

2. Add Milk & Saffron: Reduce the heat to low. Slowly pour in ½ cup of milk while continuously stirring. Add the saffron strands (if using) and cardamom powder. Stir until the mixture forms a smooth paste.

3. Gradually Add Remaining Milk: Gradually add the remaining milk, about ¾ cup at a time, stirring constantly with a light hand. This is key to achieving a soft halwa. Don’t stir vigorously – gentle swirling is what you want.

4. Cook & Stir: Continue cooking over low heat for 15-20 minutes, stirring frequently (every 2-3 minutes) to prevent sticking and burning. The mixture will gradually thicken and become smooth.

5. Add Sugar & Final Touch: Once the halwa has thickened considerably (about 15-20 mins), add sugar and cardamom seeds. Stir well until the sugar dissolves completely. Cook for another 5 minutes, stirring continuously, until the halwa reaches your desired consistency – it should be soft and slightly loose.

6. Serve Warm: Remove from heat and serve hot with a dollop of ghee or cream (optional).

Tips & Variations:

• Sooji Quality: Use fine sooji for the best texture. Coarse sooji will result in a grainy halwa.
• Stirring is Key: Frequent stirring is essential to prevent sticking and burning, especially during the final stages of cooking.
• Consistency: Adjust the amount of milk to achieve your desired consistency – some people prefer it thicker, while others like it looser.