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Sooji ka Halwa, Parshad for Navratri, Sheera

Aanchal Gupta
Sooji ka Halwa/Sheera served as parshad for Navratri on Ashtami or Navami. Made with Semolina,unsalted butter/ghee, milk and sugar, it also makes an excellent dessert any time of the year.
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine Indian

Ingredients
  

  • 1 cup Semolina/Sooji
  • 3/4 cup Ghee or 11/2 sticks Unsalted Butter
  • 11/2 cups sugar slightly less, than 11/2 is perfect for me
  • 1/2 cup Almonds you can use less if you want.
  • 3 cups water and 1 cup milk
  • 2-3 fresh green cardamoms crushed or Cardamom powder
  • Few strands of Saffron

Instructions
 

  • In pan,melt butter. Add Cardamoms.
  • Add Saffron,Almonds and Sooji.
  • On Medium Heat, start Browning the Semolina/Sooji till golden.
  • Add Sugar,Milk and Water. At this point be extra careful. The addition of milk and water to hot butter and Sooji can sometimes cause it to bubble.
  • It may seem like a lot of liquid, it will all get absorbed.
  • Continue to stir, till liquid dries up and the Sooji thickens and starts leaving sides of pan.
  • Garnish with more Saffron and sliced Almonds.
  • Enjoy!

Notes

The addition of Milk gives it a soft consistency. I used 2% milk, skim milk, also works just fine. It may seem like a lot of liquid, but it will get absorbed.
Do not over dry as it will continue to thicken once removed from stovetop!
Tried this recipe?Let us know how it was!