Adrasteia

How do you guys make Sooji halwa??

I want to vary mine a bit and all online recipes sound exactly the same.
Plus I dont like how sookha it turns out to be, all crumbly, how do I get it all moist like the halwas you get in Karachi with Poori Choolay??

I have to make halwa for my Afghan friend after being shocked at what they call sooji halwa and finding out they actually eat halwa with Double Roti

Need help please.

shining_star

i guess,sooji halwa usually remains moist when freshly prepared,but end up being crumby anyways..
u can try this recipe,,it may help u in making moist suji halwa..
1\2 cup semolina (suji), fine1 1\2 cup sugar1 cup ghee2 1\2 cup water3\4 cup almonds blanched,cut into sliver3 tablespoons raisins, green soaked and draine1\4 cup pistachio nuts, cut into slivers8 - cardamoms green, seeds1\2 teaspoon cardamom powder. few drops of kewra essence
How to Cook:
1. Boil sugar, few cardamom's seeds and water for 5 minutes and keep aside.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add the suji and stirring all the time fry on medium heat for 5-8 minutes until it is brown in color and ghee leaves the side of the pan.
3. Add the syrup and ground cardamom. Stir well. Cover with a tight fitting lid and cook for 10 to 15 minutes until nearly all the water has evaporated. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts and kewra to the halva and mix well. At this stage the halva should soft and dry. If there are still raw grains of soji, add a little water, cover and cook over very low heat until it is soft and cook through.

Ira

Mine turns out crumbly too and i think i may not add enough liquids and/or ghee

Ruiner

I have the same question too. It's fine when it's fresh, but after like 5 minutes it gets all crumbly!! I tried stirring in a tbs of margerine at the end, but it doesn't work.

Adrasteia

So its just not me, thank god for that.

Now if anyone can tell how to make the halwa all moist like they sell in karachi

Gina~

Adra, I've seen an aunt make it (her's always is moist and yummy!) when she makes the simple sugar syrup she always add's 2-3 tablespoons of ghee to that as well. Then makes it the regular way.. heating ghee etc.

P.S. she adds saffron and a few drops of rosewater to it as well!

Ask99

for more moist halwa...keep it under dum longer with more water in it

Adrasteia

Ooo Gina thankyou for that tip, im def going to try it.

How does she make sugar syrup?? Does she boil the sugar in water till it starts getting thick??

Rukhsarbibi

the last time I made the halwa to go w/ my mexican puris (lol) it stayed moist and I realized that I had added more water than the recipe called for so it worked out well for moi

Gina~

Yup adra she makes the simple sugar syrup and flavours it with saffron and elachi.. ugh her's always turns-out PERFECT! The trick is actually in the extra ghee, even if u add more water to it, it'll be moist till it's warm and then eventually the water will evaporate and leave behind the crumbly halwa =(

Kikoy

We use milk and not water. So it turns out whitish rather than light brown.

sayyma

if u used milk than it will be suji kheer not halwa another thing with soji and milk is another type of halwa its tasty