Sooji
Category: Grocery
Short Details
Usage
Sooji is the word used for semolina in North India and Pakistan. Rawa is the name for semolina in South India. The ingredient is not only used as a batter ingredient in many Indian dishes, but it is also used as the main ingredient in numerous foods, both sweet and savory, like upma and rawa ladoo.
Sooji ka halwa is another Indian-inspired dessert that has a pudding-like texture. It is made with many ingredients including lentils, veggies, fruits, and grains. Rawa is used to make idlis, rava dosa, and uttapam, common foods in South India.Technically, semolina, as you probably know it, is the coarsely purified wheat middlings of durum wheat. In India, it may be described as the residue of milled material, after the flour is grounded in a flour mill (chakki). It is passed through a fine mesh until the flour and semolina are separated.
Traditional Indian dessert, Sooji Halwa is a pudding made from semolina (sooji).
Ghee, sugar and sooji are the three main ingredients required to make this easy dessert!
To a pan, add sugar, water and milk. Stir and let it heat up on medium heat. You don’t want to boil it but mixture should be heated through and sugar should be dissolved. While the milk-water heats up, put a pan on medium heat and add ghee to it. Let the ghee melt. Then add sooji to the pan and stir. Add in the broken cashews and stir.
Stirring continuously, roast the sooji on low-medium heat, Add cardamom powder and continue to stir. Stir for around 8 to 9 minutes on low-medium heat. As soon as sooji is fragrant and beginning to change color, that it the time to add the liquid., roast couple more minutes. Add the heated milk-water-sugar-mixture into the pan. It will bubble a lot as you add the liquids into the pan so be careful and add slowly. Whisk the sooji continuously as you add the liquids. Add the liquids in 2-3 parts, whisking continuously with one hand. Keep stirring, sooji will begin to absorb the liquid and thicken up. Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan. Garnish with more cashews and serve sooji halwa warm!
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