Sooji halwa with cashews
Indian dessert made from toasted semolina, sweet syrup, cashews and raisins.
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30 min · 6 servings
Per serving
Approximately 294 kcal Protein: 4.6 g Fat: 13.2 g Carbohydrates: 41.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Cashew, Milk, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Semolina - 150 g
- Ghee - 60 g
- Sugar - 100 g
- Water – 450 ml
- Raw cashews – 40 g
- Light raisins – 30 g
- Ground cardamom - 1 g
How to cook
- In a separate saucepan, dissolve the sugar in hot water and keep the syrup hot.
- Melt the ghee in a wide saucepan, brown the cashews and add the raisins for a minute. Transfer them to a bowl.
- In the remaining ghee, fry the semolina over medium heat for 7-10 minutes, stirring constantly, until nutty aroma.
- Reduce heat and carefully pour in the hot syrup; the mixture will steam and bubble vigorously. Stir quickly to ensure no lumps remain.
- Add cardamom, cashews and raisins. Cook for 3-5 minutes until thick, turn off and let stand covered for 5 minutes.
Products for the recipe
- Raw cashews, grade 320 — Raw cashews are included in the recipe. The quantity depends on the number of servings.
- Light raisins — Light raisins are included in the recipe. The quantity depends on the number of servings.
The author's proportions of South Asian semolina halva according to the description of the method: the cereal is fried in ghee, then brewed with syrup. Cashews and raisins are used. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Halva — South Asia · CC BY-SA 4.0