Name: Rava/Sooji Halwa Recipe recipe by Lisha Aravind at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: sooji / rava / semolina - 1/2 cup; ghee / clarified butter - 1/4 cup; sugar - 3/4 cup; water - 1 and 1/2 cup; cardamom powder - 1/4 tsp; almonds (blanched or shreaded) - to garn; cashewnuts - 5 - 6; raisins - 5 -6

ABOUT Rava/Sooji Halwa Recipe RECIPE

Rava sheera and Rava kesari are variations of sooji ka halwa. The method of preparation of all the three is almost the same except for a few changes here and there. But in all the three recipes, semolina or sooji or rava is the main ingredient. But one difference I noticed in sooji halwa is that here you are adding sugar syrup to the roasted rava. Also the amount of ghee and water added also differs. You can also add milk while preparing this halwa.

Ingredients Serving: 2

sooji / rava / semolina - 1/2 cup
ghee / clarified butter - 1/4 cup
sugar - 3/4 cup
water - 1 and 1/2 cup
cardamom powder - 1/4 tsp
almonds (blanched or shreaded) - to garn
cashewnuts - 5 - 6
raisins - 5 -6

Instructions

Add sugar and water in a pan, stir and mix well. Bring the water and sugar solution to a boil.
Heat ghee in a thick bottomed pan. Add raisins, fry till it puffs up.Transfer to a plate. Add cashews, fry till it starts changing color. Transfer to a plate.
In the same pan, add rava/sooji/semolina, saute till it starts leaving a nice aroma. Keep stirring in a low flame until the sooji gets roasted well.
At this time, it will leave a nice aroma. You will find ghee separating. This will take approximately 6 - 7 mins.
Now add the roasted cashews, raisins, cardamom powder, edible camphor and mix well.
Add the boiling sugar syrup to the rava mixture. Mix well. Cover and cook it for 2 - 3 minutes. By this time, sooji will absorb the water
Keep stirring. Once the entire water is absorbed, the mixture thickens, and ghee starts separating on the sides of the pan.
Halwa is ready. You can serve it hot or cold.

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