Soojhi halwa is a pakistani delicacy which is widely served with pooris (fried bread) and parathas in breakfast. This is a popular dish of Lahore and people over there are crazy about it on weekends and other holidays. It is also very popular during the Month of Ramadan as it is very energetic, filling and nutritious but if you are on diet please dont eat it, it is very fattening, but trying this lavish dish once a month does not make any difference…… Enjoy!
- 1 cup soojhi/ semolina
- Few slices of coconut (thin slices)
- 6 – 8 sultanas (kishmish)
- 1 cup desi ghee
FOR SHEERA/ SUGAR SYRUP
- Few strands of saffron
- 1 cup sugar
- 2 cups of water
- 4 – 5 green cardamom
- Few almonds, pistachios and sliced coconut
-Melt ghee and fry sultanas until they are puffed and dark in colour. (do not burn them).
-Add semolina/ soojhi and stir fry it until the soojhi is dark in colour. Do not left it unattended because soojhi get black very quickly.
-Now strain and ad sheera (sugar syrup) to it and mix well.
-When halwa is of rite consistency dish it out and garnish with some slivered almonds and other nuts.
-Serve hot with pooris, parathas or as a sweet dish.