PERFECT SUJI HALWA Recipe | RAWA SHEERA with TIPS | सूजी का हलवा | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Set the ratios: measure the rawa, sugar and water using the same cup or katori for all of them. Use 1 cup of sugar and ½ cup of ghee, or 1 cup plus 2 tbsp of sugar and ½ cup plus 2 tbsp of ghee for prasad.
2. Make the syrup: put the sugar and water in a vessel, add the lightly crushed cardamom, and heat until the sugar dissolves.
3. Simmer the syrup for 3–4 minutes until lightly cooked.
4. Heat the ghee in a kadhai. Once hot, add the rawa and roast it on low heat, stirring constantly, for about 15 minutes, until aromatic and the ghee starts to separate slightly, without letting it darken much.
5. Add the raisins and sliced almonds and roast for about 1 minute.
6. Carefully add the syrup, straining it if you like to keep out the cardamom. Mix well; it will look quite liquid.
7. Raise the heat to medium and cook, stirring now and then, until the rawa absorbs all the water.
8. Keep cooking until no moisture remains and the ghee separates again; the halwa will look glossy.
9. Turn off the heat, cover and rest for 10–15 minutes.
10. Open the lid, mix and fluff gently before serving.

Summarized from Your Food Lab's video. Watch it for the details.

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