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Almond Semolina Halwa

11 Nov

Badam Rava Halwa.

Sooji is roasted till on low flame till its light golden in color. A thin sugar syrup is prepared from water and sugar. It is flavored with cardamom powder and sooji is cooked in this sugar syrup along with ground almonds. Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Makes: around 2 Cups of Almond Semolina Halwa.


Fine Sooji 1 Cup
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp

Method of preparation:

Microwave almonds in a cup of water for a minute or two.
Leave aside for couple of minute and peel the skin of the almonds.

Heat ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.

Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.

Reduce the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Notes: Make sure sooji is cooked well.

Suggestions: If sooji feels uncooked, stir in few tablespoons of hot water and cook on low flame till done. Adjust sugar according to your preference.
Variations: Add a few strands of saffron to the boiled water if you wish.
Other Names: Almond Semolina Halwa, Badam Rawa Halwa.