The sacred festival of Chaitra Navratri, which spans nine auspicious days, is now approaching its conclusion. On the eighth (Ashtami) and ninth (Navami) days, devotees perform Kanya Pujan – a ritual where little girls (called Kanjaks) are worshipped as embodiments of Goddess Durga. During this ceremony, they are served delicious food and gifted with offerings (dakshina) before being respectfully sent off.
One of the most important and beloved dishes served during Kanya Bhoj is Suji ka Halwa (semolina pudding). But instead of the regular halwa, how about preparing a rich, creamy, and flavorful version this time? This Malai Suji Halwa is so delectable that not only the little goddesses but also your family members will want you to make it again and again!
Let’s dive into the recipe for this mouthwatering Creamy Suji Halwa.
Ingredients Needed for Creamy Suji Halwa
To prepare this special halwa, you’ll need:
- 1 cup semolina (suji)
- 3 cups full cream milk
- 1 cup desi ghee (clarified butter)
- 2 tbsp chopped cashews
- 2 tbsp chopped almonds
- 2 tbsp raisins
- 3/4 cup sugar
- 4-5 green cardamoms (crushed or powdered)
- 200 grams khoya/mawa (dried milk solids)
How to Make Creamy Suji Halwa – Step-by-Step
- Soak the Suji:
Take the semolina in a bowl and soak it in milk for about 15 minutes. This helps the suji swell and become soft and grainy in texture. - Roast the Dry Fruits:
In a pan, add 1 tbsp ghee and roast the cashews and almonds on low heat until they start changing color. Then add the raisins and roast everything together. Once done, take them out and set aside. - Mix Suji with Ghee:
In the same pan, pour the rest of the ghee (around 1 cup). Let it heat, then turn off the flame before adding the milk-soaked suji. This prevents any lumps from forming. Mix the suji well with the ghee. - Roast the Suji:
Turn the heat back on to low flame, and stir the mixture continuously. Roast until the suji turns golden and starts releasing ghee. The texture will become slightly thin and glossy. - Add Khoya:
At this stage, add the khoya (mawa) to the pan. This gives the halwa a creamy texture and rich taste. Mix thoroughly and roast until the khoya blends completely and matches the color of the suji. - Add Sugar and Milk:
Once the mixture is well-roasted, add the sugar and 2 more cups of milk. Stir everything together and cook on low flame until the milk gets absorbed and the halwa becomes grainy and aromatic. - Final Touch:
Add the cardamom powder and the roasted dry fruits. Give it a good mix.
And that’s it! Your rich and creamy Malai Suji Halwa is ready to serve to the little goddesses and your family. Soft, flavorful, and melt-in-your-mouth – it’s the perfect offering for this sacred occasion.