|Suji, or semolina||1 cup|
|Desi ghee||1 cup|
|Green cardamom||2-3 pods|
|Green cardamom powder||1 teaspoon|
|Fresh coconut slices||8-10|
|Kesar, or saffron||4-5 strands|
|Edible yellow colour||¼ teaspoon|
|Dry fruits for garnish|
What You Will Need
This recipe calls for whole green cardamom, as well as powder. So keep a teaspoon of powder at hand.
A saucepan, a ladle, and a kadhai will be useful.
Making Kesar Suji Halwa involves two main steps. The first is to make chashni, or sugar syrup. For this, heat 1 cup of milk and 1 cup of water in a saucepan.
Add sugar, kesar, and edible yellow colour, and bring the liquid to a boil.
Add the whole and ground cardamom, the coconut, and the raisins.
Let the mixture boil until the sugar has completely dissolved. Then set it aside.
The second step is roasting the suji, or semolina. Start by placing the kadhai on the stove and adding the ghee.
When the ghee is warm—don’t let it become too hot—add the semolina and gently stir.
Add one ladle of water, and continue to stir. Repeat the step four more times, until the semolina is fluffy and cooked. Ensure that it remains white.
Add chashni, and keep stirring.
When the mixture no longer sticks to the side of the dish, your halwa is ready. Serve hot.
You can vary the quantity of sugar based on individual preference.
Adding food colour is optional.
Harbhajan Kaur started Harbhajan’s Bhachpan Yaad Aajaye at 90. She grew up seeing her father cooking sweets and mother making savoury dishes for the family. She continues to recreate many of these for her children and grandchildren.
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