Sooji Ka Halwa ( Kesri Bhaat )

Sooji Ka halwa or Kesri bhaat is the most commonly made sweet in an indian household. It is offered as prasahad in Kanjake ( as mentioned in my Kala Chana post ). Each family it’s own recipe of Sooji Halwa.

I add Besan ( Gram flour ) and it gives it very earthy taste and a lovely colour. Also, there are various types of sooji, coarse or fine. For Halwa we use fine sooji.

Print Recipe

Sooji Ka Halwa ( Kesri Bhaat )

Course

dessert

Cuisine

indian

Prep Time

20 minutes

Cook Time

120 minutes

Servings

portion

Ingredients

• 2 Cups Sooji ( Semolina)
• 1/2 Cup Besan ( Gram Flour)
• 1 Cup Ghee
• 2.5 Cups Sugar
• 10 cups water
• 6 - 8 cardamom Green
• 20 - 30 Cashewnut
• 1/4 Cup Raisins ( I use it generously as most kids like it )
• 8 - 10 strands Saffron of

Course dessert Cuisine indian Prep Time 20 minutes Cook Time 120 minutes Servings portion Ingredients 2 Cups Sooji ( Semolina) 1/2 Cup Besan ( Gram Flour) 1 Cup Ghee 2.5 Cups Sugar 10 cups water 6 - 8 cardamom Green 20 - 30 Cashewnut 1/4 Cup Raisins ( I use it generously as most kids like it ) 8 - 10 strands Saffron of

Instructions

1. Take a large aluminium Kadhai / pan
2. Put ghee and heat it well
3. Put the gas on slow flame ( This is critical as the roasing of the sooji & besan will be done on low flame)
4. Add Besan and roast
5. When Besan is red add sooji ( Alway sift the sooji through a sieve before using )
6. Roast on slow flame for almost an hour

   
7. On another stove , boil water, sugar, green cardamom and add saffron when boiled

   
8. Add the syrup to sooji when Roasted ( Be careful as the syrup and sooji are hot and may splutter )
9. Continuously stir, till the halwa starts leaving the side of the kadhai. Do ot make it too dry as it will thicken when it cools
10. Mix Kala Chanaa and halwa and eat it ...that is how we eat it is as prashaad or serve it as a dessert

    

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