Shahi Suji halwa / Quick semolina dessert / No milk Semolina pudding
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 – – Suji/Semolina, Sugar ((As per taste)), Ghee / Clarified butter, water, Almonds / badaam, Cashews / Kaju, Raisins / kishmish, Cardamom / Elaichi ((Or 1/4 teaspoon elaichi powder)), Turmeric powder/yellow orange food color/saffron strands ((Or any food color of choice, Just to give color to the dessert)), , 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. ; Now add sugar and mix. ; 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.; ; – <ol> <li>Adding turmeric or food colour or saffron strands is optional in this dessert. If you have any of this add it or skip it.</li> <li>You can add milk if you like, but
|Prep Time||5 Minutes|
|Cook Time||10 Minutes|
- 1/2 Cup Suji/Semolina
- 1/2 Cup Sugar (As per taste)
- 1 Tablespoon Ghee / Clarified butter
- 1.5 Cups water
- 8 Numbers Almonds / badaam
- 8 Numbers Cashews / Kaju
- 1.5 Tablespoon Raisins / kishmish
- 5 Medium sized Cardamom / Elaichi (Or 1/4 teaspoon elaichi powder)
- 2 Pinnch Turmeric powder/yellow orange food color/saffron strands (Or any food color of choice, Just to give color to the dessert)
- Heat ghee or butter in a thick-bottomed saucepan or cooking pot on medium flame.
- 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