Punjabi Suji Halwa Sheera Temple Sweet

Method

1. 1

   Heat ghee: Heat 1/2 cup ghee in a heavy, wide pan on medium-low. The generous ghee is the marker of the Punjabi version.

2. 2

   Roast semolina: Add semolina. Roast stirring continuously for 8 to 10 minutes until the semolina turns a deep golden and smells very nutty. The deep golden colour (not pale yellow) is essential.

3. 3

   Fry cashews in the hot semolina: Add cashews in the last 2 minutes of roasting. They will turn golden alongside the semolina.

4. 4

   Make the sugar syrup: Boil 1 cup sugar with 2 cups water until completely dissolved. Keep warm.

5. 5

   Add the hot syrup: Add the warm sugar syrup to the hot roasted semolina. Stand back — it will spit dramatically. Stir immediately and continuously.

6. 6

   Cook until set: The semolina absorbs the syrup rapidly. Cook stirring for 3 to 4 minutes until the halwa is thick and pulls away cleanly from the pan sides.

7. 7

   Add cardamom: Add cardamom powder. Stir.

8. 8

   Add raisins: Drain the plumped raisins and add them. Stir.

9. 9

   Check: The halwa should be smooth, glossy, thick and fragrant. Not dry or lumpy.

10. 10

    Serve warm: Serve in small portions as prasad or as a dessert. The Punjabi sheera is eaten warm.

11. 11

    Note: Punjabi Sheera (suji ka halwa) is the universal prasad of both Sikh Gurdwaras (where it is called Kada Prasad with wheat flour) and Hindu temples across Punjab. At Gurdwaras, the traditional Kada Prasad is made from whole wheat flour — the suji version is a home variation. At Hindu temples of Punjab, suji sheera is offered on every auspicious occasion and distributed to all visitors as prasad.