Suji halwa is a famous semolina dessert which goes with different names around the world like semolina pudding in the United States and Europe, suji halwa, sheera or Mohan bhog in India.
Sheera was first brought to India by the Arabs and was adapted locally into many varieties of dishes. It is served as breakfast along with poori and chole or as a dessert after a meal.
Suji halwa is rich in vitamins, fibre and carbohydrates. The simple yet delicious flavour of suji halwa makes it a mouthwatering dessert.
Very easy to make. Here is a simple homemade suji halwa without milk.
Shahi Suji halwa / Quick semolina dessert / Sheera/ Semolina pudding without milk
Crush almonds and cashews coarsely with a rolling pin. Keep aside.
Heat ghee or butter in a thick-bottomed saucepan or cooking pot on medium flame.
To this add semolina and fry on medium flame by continuous stirring until semolina turns light golden in colour.
Add 3/4 of the crushed almonds cashews and fry for another 30 seconds.
Add water, cardamom and mix. Cook for 2 minutes on medium flame, then add 3/4 of raisins. Close the lid and cook covered on low flame for 5 minutes.
That's it. Garnish with leftover almonds, cashews and raisins. Suji ka halwa is ready to be served.
- Adding turmeric or food colour or saffron strands is optional in this dessert. If you have any of this add it or skip it.
- You can add milk if you like, but I recommend giving it a try without milk as I have shown, you will love it.
- If you are diabetic then add little stevia leaf sugar or sugar-free just before switching off the stove. The rest procedure is the same.
- Always add semolina and water in 1:3 ratio, that is; to 1 cup of semolina add 3 cups of water, to make a perfect suji halwa.