By Suprita Mitter
October 9, 2024
Sooji Halwa, a key part of Ashtami prashad, is a rich, aromatic dish made with roasted semolina, ghee, and sugar syrup. Often garnished with cardamom, cashews, and raisins, it's served alongside puri and chana to honor the traditional offerings for the festival.
1 cup sooji (semolina) 1 cup sugar 4 tbsp ghee (clarified butter) 2 cups water ½ tsp cardamom powder 10-12 cashews 10-12 raisins
In a pan, heat ghee and roast the cashews and raisins until golden. Set them aside.
In the same ghee, add sooji and roast on low flame until it turns golden brown and releases a nutty aroma. Stir continuously to avoid burning.
In another pot, boil 2 cups of water with sugar. Stir until the sugar dissolves completely.
Slowly pour the sugar syrup into the roasted sooji, stirring continuously to avoid lumps.
Stir the halwa until it thickens and begins to leave the sides of the pan.
Add cardamom powder, roasted cashews, and raisins. Enjoy the halwa as part of the traditional Ashtami meal along with puri and chana.