Sooji, or Cream of Wheat Halwa, is a beloved dish in India, often considered comfort food. It’s incredibly versatile, making for a delightful breakfast, a light lunch, or a satisfying dessert. This halwa is also commonly offered as Prasad (blessed food) during Pooja (prayer sessions) and shared with everyone afterward.
Traditionally, making Sooji Halwa involves roasting cream of wheat in butter or ghee on the stove, which requires careful attention and patience. However, my low-fat, shortcut version, which uses the microwave, simplifies this process and makes it much easier to prepare without compromising on taste.
In addition to Sooji Halwa, other popular variations include Carrot Halwa, Moong Bean Halwa, Sweet Potato Halwa, and Chana Daal Halwa. Each has its unique flavor and texture, offering a sweet treat deeply rooted in Indian culinary tradition.
ingredients:
3/4 cup regular cream of wheat (use the 21/2 minute version if regular is not available) or semolina
1/4 cup butter (1/2 stick)
3/4 cup sugar
1 1/2 cups milk
1/4 tsp cardamom powder
1/4 cup toasted, unsalted cashew pieces, optional (if you have raw nuts, toast them in the microwave for 1- 2 minutes)
2 tbsp. coconut flakes, optional
2 tbsp. raisins, optional
pinch of saffron (optional)
a tablespoon of cashews and coconut for garnish. I used sliced, toasted almonds.
note:
Remember that microwave timings may vary depending on the wattage of your machine. If you do not wish to use a microwave, you can cook it on the stove in a heavy-bottom pan.
preparation:
- Melt butter in a microwave-safe dish and cook for 2-3 minutes.
- Add cream of wheat, microwave for 2 minutes, and stir.
- Continue to microwave in one-minute increments until the cream of wheat is golden brown and fragrant, a total of 3 to 4 minutes.
- Add sugar, milk, raisins, nuts, cardamom powder (and saffron).
- Microwave for another 2-3 minutes.
- Cover and let Halwa rest for 5 to 10 minutes.
- Garnish with remaining coconut and cashews and serve warm.
- You can scoop Halwa into individual servings while still warm. It cools into easy-to-serve scoops.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.
Vegan Halwa:
Follow the above recipe, but substitute Canola oil for butter, water, or almond milk for regular milk.
Gluten-Free Halwa:
Follow the above recipe using cream of rice. Rice takes less time to brown, so microwave in one-minute increments.