Jaggery Halwa Recipe / How to make jaggery sooji halwa / gur
rava sheera. Jaggery halwa recipe with step by step photos and recipe video.
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| Jaggery Halwa |
Jaggery halwa is a sweet Indian dish containing of semolina
(sooji)with some dried fruits and jaggery for sweetness.
Whenever I am in a rush, I go for this jaggery halwa. As it
is less time consuming and delicious to the core.
The key element in making this jaggery halwa is the jaggery and ofcourse roasting
of semolina. The roasting should be appropriate, as over roasting and less
roasting both would deteriorate the taste of the halwa.
Have a look at the recipe video better understanding of the
recipe.
If you are looking for more sweet dishes do visit Milk Peda,
Custard with Jelly, Mixed Fruit Falooda, Biscuit Chocolate Cake, Dalia Almond Kheer, Strawberry Yoghurt, Banana Chocolate Muffins, Coconut Ladoo
Ingredients:
½ cup Semolina
½ cup Jaggery powder
¼ cup Ghee
1 cup Water
10 to 12 Cashew nuts (halved)
2 tbsp Almonds (sliced)
Method:
Take water in a pan and add jaggery powder to it.
Stir it on medium heat till the jaggery powder gets completely dissolved. Keep it aside.
Stir it on medium heat till the jaggery powder gets completely dissolved. Keep it aside.
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| water and jaggery |
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| jaggery dissolved |
In another pan heat ghee and add semolina (sooji) to it.
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| heat ghee |
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| add semolina |
Start roasting it on low to medium it. Keep stirring
continuously as the semolina (sooji) should not stick to the pan.
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| start roasting |
Roast it till the semolina (sooji) turns light golden in
color. Do not roast more, the semolina (sooji) should not turn brown, else you
would end up burning the semolina (sooji).
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| semolina turns light golden |
Now add in the jaggery water slowly, be careful while adding
the water as the mixture would sputter.
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| add jaggery water |
Next put in the dry fruits.
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| add dry fruits |
Mix well by stirring continuously. The semolina would start absorbing water and the mixture
would gradually become thick.
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| absorbs water |
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| becomes thick |
Keep on stirring continuously.
The final consistency and texture should be as shown in the
below photo.
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| final texture |
Garnish it with some more chopped dry fruits and serve hot.
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| Jaggery Halwa |
Tips:
Keep stirring continuously to avoid sticking to the pan.
Roasting is must or else the semolina (sooji) would give a
raw taste.
Add dry fruits of your choice.
The color of the halwa would vary according to the color of
the jaggery.
Do try this food-a-licious for your loved ones and share
your experiences with us via comments.
