This one is for the perfectionists, overthinkers, and careful people who want the perfect Semolina Halwa with Mixed Dry Fruits that will sweep guests off their feet. The perfect indulgent suji halwa is laden with fried cashews and a hint of cardamom with the ghee of ghee in every bite. So, here are some tips on how to get the flavor of suji halwa just right.
The first stage of getting any halwa right is the roasting or the ghee frying stage. Without the rawa or suji turning a few shades darker than its raw, pasty shade, after being fried in ghee, the suji halwa will be bland and flavorless. This stage is the backbone of the dessert and quite critical. It is recommended that you use medium heat – too high, and the semolina will burn quickly on the outside while remaining raw inside; too low, and it won't develop the necessary depth of flavor required. When roasting, the semolina should gradually transition from its original cream color to a golden brown, like the color of lightly toasted bread. A telltale sign that the suji is perfectly roasted is the color and a distinctly nutty, almost biscuit-like fragrance, with the aroma of ghee accompanying it.
This rule applies only to those who love a truly indulgent version of Semolina Halwa with Mixed Dry Fruits. The classic 1:1:1 ratio of semolina-sugar-ghee creates what is often called "sin in a bowl" – a rich, melt-in-your-mouth dessert that delivers profound satisfaction with (a little guilt) in each bite. The generous amount of ghee prevents the semolina from clumping, creates a silky mouthfeel, carries the flavors of the spices while lending its own rich taste to the suji. The sugar also adds to the luxurious feel of the Semolina Halwa with Mixed Dry Fruits, usually prepared as prasad or sold at sweet shops. The equal proportion of sugar creates the perfect level of sweetness that complements the richness of the ghee. Together, these three core ingredients create a stable base upon which the flavors of dry fruits, nuts, and spices.
Continuous stirring is important to make a good suji halwa that not only ensures the suji doesn’t clump, but also that the ingredients blend well and cook evenly. During the roasting of the semolina in ghee, constant stirring ensures that the ingredients heat evenly through the semolina grains and prevent burning. After adding sugar, vigorous stirring prevents the formation of lumps that would otherwise be impossible to remove later. The stirring motion should be deliberate and thorough to ensure all of this. You will know you have done a good job when the halwa is uniformly cooked, without any lumps or liquids escaping, and quite easily releases from the sides of the pan and thickens well.
One of the most common mistakes in halwa-making is overcooking the mixture after adding the sugar or sugar syrup. You need to take care to not overcook the halwa, once the sugar solution is added, because once the flame is switched off, the suji tends to contract and dry a bit once it is cooler. The perfect halwa should have a slightly moist consistency when hot, which will get you the ideal halwa consistency as it cools. Achieve this by keeping a close watch during cooking as soon as you notice the mixture pulling away from the sides of the pan and forming a single mass. A good way to test is using the spatula – run your spatula through the mixture, it should part cleanly but still be soft enough to easily close the gap.
This is the final magic touch that makes the simple ghee-rich suji halwa turn into Semolina Halwa with Mixed Dry Fruits. The addition of dry fruits, nuts, and spices turns the regular halwa into an aromatic dish that is a pleasure to scoop and relish. The key to getting this right is knowing how much is enough for the whole halwa and not adding too less or too much of fried dry fruits or even spices. You can pick from almonds, cashews, pistachios, and ghee-fry them before adding them. Fring the nuts or raisins releases their essential oils and intensifies their flavors. Getting the timing right is also important. For the nuts and raisins, add them to the halwa in its final stage of cooking. As for the spices, like the cardamom pods or powder, they should be added much earlier in the cooking process, right after the roasting, preferably.