Suji halwa is a beloved Indian dessert that is enjoyed by people of all ages. It's a simple yet delectable treat made with semolina, sugar, and ghee, often flavored with cardamom and garnished with nuts. While the traditional suji halwa is undeniably delicious, you can give it a nutritious twist by using millets instead of semolina. Millets are gluten-free and rich in essential nutrients, making this Millet Suji Halwa a healthier option that doesn't compromise on taste. In this blog, we'll walk you through the step-by-step process of making this delightful dessert.
Ingredients:
- 1 cup millet suji (you can use foxtail millet suji, barnyard millet suji, or any millet suji of your choice)
- 1/4 cup A2 billona ghee
- 1/2 cup gur powder or khandsari sugar
- 1/4 teaspoon cardamom powder
- A handful of chopped nuts (such as almonds, cashews, and pistachios)
- A few raisins
- 2 cups water
- A pinch of kashmiri saffron strands (optional, for color and flavor)
- 1-2 tablespoons of milk (for soaking saffron, if using)
Instructions:
1. Roast Millet Suji:
a) Heat a heavy-bottomed pan or kadai over medium heat.
b) Add the millet suji and ghee to the pan roast it while stirring continuously until it turns slightly golden brown and you can smell a nutty aroma. This should take about 5-7 minutes. Make sure not to burn it. Set the roasted suji aside.
2. Soak Saffron (if using):
a) If you are using saffron strands, soak them in 1-2 tablespoons of warm milk and set them aside.
3. Prepare Gur Syrup:
a) In a separate saucepan, heat 2 cups of water and bring it to a boil.
b) Add gur and stir until it dissolves completely. You can adjust the amount of sweetness you want in your halwa.
c) If you are using saffron, add the saffron-infused milk to the gur syrup at this stage.
d) Remove the syrup from heat and set it aside.
4. Make Millet Suji Halwa:
a) In the same pan you used to roast the millet suji, heat ghee over medium heat.
b) Add the chopped nuts and raisins, and sauté them until the nuts turn golden and the raisins puff up. Remove them and set aside.
c) In the same pan with ghee, add the roasted millet suji and stir continuously for a few minutes.
d) Gradually pour the gur syrup into the pan with the suji while stirring continuously. Be cautious, as it may splatter a bit.
e) Keep stirring to avoid lumps and ensure that the suji absorbs the gur syrup.
f) Cook the mixture until it thickens and leaves the sides of the pan. This may take about 5-7 minutes.
g) Add cardamom powder and mix well.
5. Garnish and Serve:
a) Garnish the millet suji halwa with the sautéed nuts and raisins.
b) Your millet suji halwa is ready to be served.
