Sujir Payesh
This is my take on the famous North Indian Suji Halwa where I add my some bits of my Bengali version of Sujir Payesh! This semolina milk pudding is a creamy, rich and melting in mouth!
Ingredients
- ½ cup semolina
- ⅓ cup sugar (brown or white)
- 2 cups water
- 1 cup milk
- ¼ cup ghee
- 3 green cardamoms
- 3 very small bay leaf
- ¼ cup Assorted nuts, cashew and sliced almond
- 2 tablespoon raisins
Instructions
- In a heavy bottom pan, dry roast the semolina in medium low heat until it's brown, then take it off the pan.
- To the same pan, add half of the ghee and roast the nuts and raisins for about 1 minute. Then take it off to a bowl.
- To the same pan pour the rest of the ghee, along with bay leaves and cardamoms. Stir it around for a few seconds, then add the roasted semolina.
- I roast the semolina for a couple more minutes in the ghee before pouring the water. Let the semolina cook in water for about 5 minutes. Then pour the milk and continue cooking. Keep in mind it will splatter, so keep the heat at medium low as you stir occasionally, and you can choose to cover the pan too.
- Once the semolina is cooked, add the sugar and mix it around. Add the roasted nuts and raisins and stir it around. Taste for sweetness and add more sugar if needed.
- Sooji Halwa texture will thicken as it cools down to room temperature.
Video
Notes
Keep in mind that based on the kind of semolina you are using; you might have to add more water to get the right consistency of the pudding.
Also, as the pudding sets and cools down, it keeps absorbing moisture and the texture can get very thick.
I always prefer to leave it a little runny so as it cools down, it still has enough moisture left in it.
Nutrition
Calories: 304kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 36mgSodium: 32mgPotassium: 213mgFiber: 2gSugar: 20gVitamin A: 145IUVitamin C: 1mgCalcium: 96mgIron: 2mg