Sooji Ka Halwa- Ashtami Prasad /Sooji ka Halwa/ Semolina pudding is a dessert prepared with semolina and sugar syrup and infused with the flavors of refreshing green cardamom and saffron. To add to its flavors you may add some toasted dry fruits and top it with fresh grated coconut.
Sooji ka halwa although prepared anytime of the year is truly Indian dessert.Prepared in all parts of the country. But its truly symbolic of pooja Prasad in India. Be it havan , pooja or any traditional ritual Sooji halwa is made as an offering /Prasad for the Pooja.Its simple and sacred and almost a ritual in most parts of the country.
One such pooja is Durga Ashtami. Marked by the End of 9 days of fasting popularly know as Navratri Fasting.
On this day we prepare Kala chana ,poori and sooji halwa to perform Kanjak /Kanjake.Prayers are offered to Godess durga and as a ritual little teenage girls under the age of 9 seen as an embodiment of Godess Durga are worshiped .Its called Kanjak pujan or kanya poojan.
Everyone who observes these Navratri fast celebrates Ashtami i.e the eighth or Navmi i.e the ninth day of Fasting and mark the closure of fasting with Ashtami poojan/Navmi Poojan.
It like a festival or the beginning of Festivals in India.
Kala chana/Black chickpeas – Sooji Halwa/Semolina pudding – Poori are prepared paired with a gift some money and offered to the little Goddesses which visit the house to accept our prayers, bless us and complete the auspicious puja.
People welcome the little girls in their house and traditionally first wash their feet and touch them to seek their blessings. We then make then sit in a row and then perform the following before serving them with Ashtami Prasad or Durga Bhog.
The Ashtami Prasad is a simple preparation of pooris made with whole wheat flour, sookha chana/dry black peas i.e soaked and boiled Kala chana tempered with spices and as a dessert Sooji ka Halwa/ Semolina pudding.
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Black dry Masala Chana Recipe -click for recipe
Sooji Ka Halwa- Ashtami Prasad
Sooji Halwa-Ashtami Prasad
Ingredients
- 1 cup sooji /semolina
- 1.5 cup sugar
- 3 cup water
- 1/4 tsp saffron
- 3 Green Cardamom
- 1 tbsp Fresh coconut grated to garnish/ optional
- 2 tbsp chopped almonds to garnish
- 3/4 Cup Desi Ghee/ Clarified Butter
Instructions
- In a kadai, take the ghee and add sooji and keep it on medium high flame to cook. You will need to constantly keep stirring to avoid uneven browning of the semolina/sooji.
- Meanwhile, add the water , saffron, sugar and green cardamom to a saucepan and keep it on flame to boil .Bring it to boil and let the sugar dissolve completely.
- Now , check the semolina and keep stirring till its light brown in color. Stirring will ensure that the sooji has got an even color.
- Once sooji is done, reduce flame and add the sugar water to the sooji .Be careful the water may splash a bit when put to sooji so please add the water very slowly.Also do reduce flame before adding the water as high flame will make the water splash more. Dont burn your hand.
- Keep stirring till all the water evaporates. Close the flame when the spoon moves smoothly in the pan but the water has evaporated.Some people like it a little runny so shut down when you reach the desired consistency.
- Garnish with chopped almonds, and freshly grated coconut/ fresh coconut slices.
Recipe Notes
My cup size is 1 cup = 200 ml
Adjust the amount of ghee if you prefer less .But take as much as much the suji is soaked with.