suji ka halwa

Dassana Amit presents Suji ka Halwa as a family semolina sweet prepared for festivals and gatherings, with Sheera as its regional name in Maharashtra. This account selects her water-based, soft halwa rather than the milk and colored variations.

Ghee heats before fine wheat semolina and cashews are stirred through it. The mixture is roasted until the cashews turn golden and the ghee begins to separate, keeping the semolina from turning brown.

The selected raw sugar dissolves in water in a separate pan and the syrup comes to a boil. Powdered green cardamom and golden raisins join the roasted semolina mixture.

The boiling syrup is poured into that same roasted mixture with continuous stirring. The semolina absorbs water, swells and thickens until the halwa starts leaving the sides of the pan.

The finished sweet is offered hot, warm or at room temperature. The source describes a soft, fragrant, melt-in-the-mouth halwa; optional chironji, camphor, different nuts and poori meal combinations remain separate choices.