Bombay sooji halwa, a traditional Indian dessert, dazzles with its golden hue and rich aroma of roasted semolina, ghee, and fragrant cardamom, promising sweet indulgence. This recipe is from my cousin Kalpana who lived in Bombay for many years, and we used to visit her and enjoy the many North Indian delicacies she makes. She shared many of her favorite recipes with me and this particular one is ‘Bahut Acha’ 😉
Bombay Sooji (Rava) Halwa
The golden, aromatic blend of semolina, ghee, and cardamom promises a sweet delight. With jaggery, milk, and a handful of nuts, it's an 'Acha' treat! Just follow the steps and voila—yummy indulgence awaits!
Ingredients
- 1 cup Fine Rava
- 1 1/2 cups Jaggery powdered
- 2 and ½ cups Low fat milk
- 3 tbsp Ghee
- a pinch Saffron Strands
- 1/4 tsp Cardamon Powder
- 3 tbsp Cashews chopped
- 1 tbsp Raisins
- 1 cup Water
Instructions
- Heat one teaspoon of ghee and add chopped cashew and almonds. Sauté till light golden. Remove and set aside.
- In a nonstick pan, heat a tbsp of ghee and roast the rava in a medium flame so it does not get burnt. Roast it till the rava changes color and gives a good aroma. Turn it off and keep aside to cool.
- Meanwhile, heat another pan, add water and mix in grated jaggery to it and let it boil. Remove from fire and strain it to remove any impurities from the jaggery.
- Heat the same pan, add the jaggery water and milk.
- Once it starts boiling, add the saffron strands, roasted rava and using a whisk, keep stirring to avoid any lumps.
- Adjust the heat to medium, close the lid and cook the halwa till it is cooked through.
- Finally, add the cardamom powder, roasted cashews and raisins and mix it well. Add the remaining ghee and let it set. Yummy when hot.
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