By Ujjainee Roy
January 18, 2024
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Kashmiri cuisine offers several types of halwa, from shufta to a Wazwaan halwa. However, the easiest one has to be the one that's similar to sheer khurma and is made with sooji. Try this delicious Kashmiri halwa at home which can be made in under an hour
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– 1 cup sooji (semolina) – 1/2 cup ghee – 1 cup sugar – 2 cups water or milk – 1/2 teaspoon cardamom – A pinch of saffron strands – Chopped almonds, cashews, raisins – Silver leaf (varak)
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Chop the dry fruits into small pieces. n a separate pot, bring 2 cups of water or milk to a boil. If you're using saffron for this, soak a pinch of saffron strands in a tablespoon of warm milk and set aside.
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In a heavy-bottomed pan, heat ghee over medium heat. Add sooji to the pan and roast it, stirring continuously to avoid lumps. Roast until the sooji turns golden brown and you can smell a nutty aroma.
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Carefully add the boiling water or milk to the roasted sooji, stirring continuously to avoid lumps. Keep stirring the mixture until it thickens. The sooji will absorb the liquid and start to come together.
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Once the sooji has absorbed the liquid and the mixture has thickened, add sugar. Mix well. Add cardamom powder and the saffron-soaked milk. Mix well to incorporate the flavors.
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Cook the halwa over low to medium heat until it reaches a soft, velvety consistency. The halwa should have a smooth and glossy texture.
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In a separate pan, heat a little ghee and lightly fry the chopped dry fruits until they are golden. Add these fried dry fruits to the halwa and mix well. Garnish with silver leaf (varak) and serve warm
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