Semolina Dessert – Suji Halwa

Dessert & Sweet

Sooji halwa or suji halwa is a delicious Indian dessert, recipe easy to make with semolina (sooji), almonds, sultanas, cardamom and saffron…

Serves: 10 people

Ingredients

1 ½ l water
400 g sugar
1 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
230 g unsalted butter
330 g semolina (coarse grained)
35 g sliced almonds
1½ teaspoons ground cardamom
55 g sultanas

 

Directions

Combine the water, sugar and soaked saffron in a 2 liter saucepan. Place over moderate heat, stirring to dissolve the sugar.
Bring to boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter in a 2 or 3 liter saucepan over low heat, stirring occasionally.
Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
Add the sliced almonds to the grains towards the end of the toasting process.
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
Raise the heat under the semolina for 1 minute, stirring occasionally.
Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
The grains may spatter at first but will quickly cease as the liquid is absorbed.
Return the halwa to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
Remove the saucepan from the heat and allow the halwa to steam for an additional 5 minutes. Serve hot.

 

 

Grießdessert – Suji Halva

Dessert & Süßes

Sooji Halva oder Suji Halva ist ein köstliches indisches Dessert, leicht zuzubereiten mit Grieß (Sooji), Mandeln, Sultaninen, Kardamom und Safran – perfekt geeignet für jedes Fest!

Für: 10 Personen

 

Zutaten

1½ l Wasser
400 g Zucker
1 TL Safranfäden, in 1 TL kochender Milch eingeweicht
230 g ungesalzene Butter
330 g Grieß (grobkörnig)
35 g Mandelblättchen
1½ TL gemahlener Kardamom
55 g Sultaninen

 

Zubereitung

Wasser, Zucker und eingeweichte Safranfäden in einen 2-Liter-Kochtopf geben. Bei mäßiger Hitze umrühren, bis sich der Zucker aufgelöst hat.
Zum Kochen bringen, die Hitze stark reduzieren und einen gut sitzenden Deckel aufsetzen.
Butter in einem 2- oder 3-Liter-Topf bei geringer Hitze schmelzen, gelegentlich umrühren.
Grieß langsam einrühren und ungefähr 20 Min. gleichmäßig rühren, bis er dunkel und aromatisch wird.
Gegen Ende die Mandelblättchen zufügen.
Bei der Sirupmischung die Hitze erhöhen, Kardamom und Sultaninen dazu geben und zum Kochen bringen.
Nun auch beim Grieß die Hitze während 1 Min. erhöhen und gelegentlich umrühren.
Den Grieß von der Herdplatte nehmen und langsam den heißen Sirup unter beständigem Rühren hineingießen.
Vielleicht spritzt der Grieß zuerst, doch nur bis die Flüssigkeit aufgesaugt wird.
Halwa auf den Herd zurückstellen, bei geringer Hitze ständig umrühren, bis die Körnchen die Flüssigkeit vollständig aufgesaugt haben und eine puddingartige Konsistenz entsteht, die sich vom Topf löst.
Einen dicht sitzenden Deckel auflegen und bei geringer Hitze 5 Min. köcheln lassen.
Den Topf vom Herd nehmen und weitere 5 Min. ziehen lassen. Heiß servieren.

 

Semolina Dessert – Suji Halwa

Desserts & Sweets

Sooji halwa or suji halwa is a delicious Indian dessert, recipe easy to make with semolina (sooji), almonds, sultanas, cardamom and saffron…

Serves: 10 people

Ingredients

1 ½ l water
400 g sugar
1 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
230 g unsalted butter
330 g semolina (coarse grained)
35 g sliced almonds
1½ teaspoons ground cardamom
55 g sultanas

 

Directions

Combine the water, sugar and soaked saffron in a 2 liter saucepan. Place over moderate heat, stirring to dissolve the sugar.
Bring to boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter in a 2 or 3 liter saucepan over low heat, stirring occasionally.
Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
Add the sliced almonds to the grains towards the end of the toasting process.
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
Raise the heat under the semolina for 1 minute, stirring occasionally.
Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
The grains may spatter at first but will quickly cease as the liquid is absorbed.
Return the halwa to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
Remove the saucepan from the heat and allow the halwa to steam for an additional 5 minutes. Serve hot.

 

 

Semolina Dessert – Suji Halwa

Desserts & Sweets

Sooji halwa or suji halwa is a delicious Indian dessert, recipe easy to make with semolina (sooji), almonds, sultanas, cardamom and saffron…

Serves: 10 people

Ingredients

1 ½ l water
400 g sugar
1 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
230 g unsalted butter
330 g semolina (coarse grained)
35 g sliced almonds
1½ teaspoons ground cardamom
55 g sultanas

 

Directions

Combine the water, sugar and soaked saffron in a 2 liter saucepan. Place over moderate heat, stirring to dissolve the sugar.
Bring to boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter in a 2 or 3 liter saucepan over low heat, stirring occasionally.
Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
Add the sliced almonds to the grains towards the end of the toasting process.
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
Raise the heat under the semolina for 1 minute, stirring occasionally.
Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
The grains may spatter at first but will quickly cease as the liquid is absorbed.
Return the halwa to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
Remove the saucepan from the heat and allow the halwa to steam for an additional 5 minutes. Serve hot.