Saturday, 5 December 2015

Recipe: Sugar Free Saffron Suji Halwa

Sooji halwa is one of the popular Indian desserts regular at our homes, especially during festive seasons. Across the country there are a variety of halwa recipes that have been developed and modified keeping the local taste in mind. The recipe I am sharing below is a special one, using saffron (kesar) to add a dash of exoticness to the otherwise simple preparation method. This recipe is used for special occasions like festivals and religious ceremonies, while at other times, we make a simple version without adding saffron.

Recipe: Sugar Free Saffron Sooji Halwa

Preparation Time: 20 mins

Cooking Time: 20 mins



Sooji/rawa(Semolina): 2 cups
Ghee (clarified butter): 2 big serving spoons or half a cup
Sugar Free: 4 small spoons or as required
Cardamom powder: 1 tablespoon
Water: 4 cups
Almonds: 10-12 (copped into sliced)
Cashew-nuts: 10-12 (chopped into slices)
Raisins: 10-12 pieces
Saffron: a full pinch (roughly 20-30 strands)

Sugar Free Natura Powder Concentrate contains Sucralose - a sugar derivative, which guarantees the sweetness of sugar without the calories. It is ideal for all fitness seekers, diabetics and weight conscious. Each level spoon (0.5g) of powder concentrate is equivalent in sweetness to 1 teaspoon (5g) of sugar and gives 2 calories instead of 20 calories given by 5g of sugar. 


1. Heat a broad pan or kadhai and add sooji to it.
2. Roast the sooji till it turns a little fluffy and whole kitchen smells of roasted semolina. This step takes around 12-15 minutes on a low flame. Keep on stirring after every few minutes. 

3. After you have roasted the sooji for around 10-12 minutes, turn the flame off and let the sooji cool. 
4. Warm some water and add saffron to it. Let the saffron soak in water for 15-20 mins.

5. Now heat ghee in another pan and add the sliced dry fruits to the ghee and roast till they become golden brown.
6. Once the dry fruits turn golden brown add the sooji to the pan. Keep stirring the sooji so the ghee gets uniformly mixed and no dry lumps are left.

7. Keep stirring the sooji mixture on low to medium flame for 3-4 minutes and then add crushed cardamom to the mixture. You can also add the cardamom peel, as these add more fragrance to the halwa.
8. Continue frying the sooji on medium flame for about 12-15 minutes. Keep the heat to low or medium do the sooji mixture does not get burnt or starts sticking to the pan.

9. Meanwhile take the measured water in another and warm it up a little.
10. Add this warm water to the sooji mixture slowly. Keep on mixing when you are adding it to the sooji ghee mixture. This is how it looks once you have added water.

11. Stir the sooji mixture for 4-5 minutes and then add 2-3 level spoons of Sugar Free Natura (or as per taste) to the mixture. 
12. Now add the saffron too, along with the water it was soaked in. 

13. Once the water is added, mix the sooji well so that no lumps are formed.
14. Let the mixture cook for 5-6 minutes and gradually the sooji absorbs the water and thickens up. This is how it looks like.

This saffron sooji halwa is now ready to be served. If you want to experiment with flavours, you can also add fruits like banana, mango and apple. The fruits give their own flavours to the halwa and also make the halwa more nutritious. Also you can substitute water with milk to give it a more rich taste. You can also add other varieties of dry fruits like pine nuts

This post is a part of  SugarFree Dessert Challenge campaign in association with Indiblogger.

1 comment:

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