Day 10: Tell us about your favorite childhood meal — the one that was always a treat, that meant “celebration,” or that comforted you and has deep roots in your memory. Today’s twist: Tell the story in your own distinct voice.
Childhood was really special for me. I think it is for everyone. I remember when I was a child my mom used to make Suji Halwa whenever there was a happy occasion (she still does). It is a delicious and sweet dessert made from suji(semolina) cooked till dry in sugar water. Whether it was someone’s birthday in the family, or someone’s promotion has come up, or if we children got good marks in an exam or any such big or small occasion, Suji halwa used to be prepared.
Even if anyone was sad or unhappy about something, my mom used to make that special halwa and everything felt right after eating it. It felt like magic. It was like comfort food for everyone in the family.
We used to find excuses so that my mom could make us Suji halwa. The sweet taste of it made us forget everything but that tasty delicacy. I have eaten many types of dishes and tried lots of cuisines, but I can’t resist that home made Suji halwa. Below is the pic and the recipe for it. Try it and let me know if you like it.
Recipe of Suji Halwa:
- 1 Cup – Sooji/Semolina/Rawa
- 1/2 Cup – Sugar
- 1 3/4 Cups – Water
- 2 tbsp – Ghee
- 1/2 tsp – Fresh Crushed Cardamom
- 1/2 tbsp – Raisins/Kismiss
- 10-12 – Halved Cashew nuts/Almonds
- In a pan, heat ghee and roast, until golden brown, cashews/almonds and raisins, take care not to burn raisins, keep aside.
- In the same, add semolina and roast in low to medium flame until aromatic and brown, keep stirring while roasting so semolina doesn’t get burnt. Once it’s hot if you let it rest even for 30 seconds, semolina will get burn.
- Meanwhile, in a small pan or pot bring water to boil.
- Add sugar to water to make sugary syrup. Once it boils, add it to semolina and mix together, keep stirring until water is absorbed fully and rava gets cooked.
- Now add crushed cardamom powder, raisins, cashews/almonds and mix well, cook for 1-2 minutes or until halwa becomes completely dry. Flame off.
- Serve hot, warm or even at room temperature.