“Food, like a loving touch or a glimpse of divine power, has the ability to comfort.”
This is one of the most iconic dishes of particularly Andhra Pradesh and Telangana in South India, not just because of its taste but because of the tradition it comes with. Suji Halwa, while enjoyed at many an auspicious occasion, is best known to be made during one important puja called Satyanarayana Vratam. It is when you worship Satyanarayana deity, known to fulfil wishes and finish struggles. And once you have had a taste of it, it all its melting glory with the hearty helpings of ghee and roasted nuts, you do feel empowered and ready to take on anything.
RECIPE
From one compassionate person to another
INGREDIENTS
- 1 cup suji, or semolina
- 1 cup milk
- 1 cup water
- ¾ cup sugar
- ¾ cup ghee, or clarified butter
- 1 tablespoon cashews, roughly chopped
- 1 tablespoon almonds, roughly slivered
- 1 tablespoon raisins
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron, optional
METHOD
- In a large pot, add the ghee and add the dry fruits. Toast until golden and fragrant.
- With a slotted spoon, remove 2 teaspoons of the nuts and raisins and keep to a side. To the pan now, add the suji and sugar. Toast until slightly golden.
- In another pot, add the milk, water and saffron, and bring to a boil. Once boiled, pour over the toasted suji and sugar mixture.
- Add the cardamom powder, stir, and bring down the heat to a low simmer. Clamp the lid and stir in intervals for 10-15mins or until all the liquid is absorbed.
- Decant the halwa into a serving bowl and garnish with the put aside dry fruits and some more ghee.
ADDITIONAL NOTES
- You can substitute the milk for coconut milk and ghee for vegan butter to make this vegan.
- Instead of cardamom powder, a couple of smashed cardamom pods will also do.
- Saffron is completely optional and can be left out for a simpler version.
