How to make Jamun Sooji Halwa -

Fresh jamun pulp adds a new dimension to the popular sooji halwa.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jamuns, Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Indian

Course : Mithais

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For more recipes related to Jamun Sooji Halwa checkout Jamun Bread Halwa, Jamun Shrikhand, Sooji Jamun Halwa. You can also find more Mithais recipes like Khajure Jaleba Kesari Peda Atte ki Pinni

Jamun Sooji Halwa

Jamun Sooji Halwa Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Jamun Sooji Halwa Recipe

  • Jamuns pulp ½ cup

  • Semolina (rawa/suji) ½ cup

  • Ghee 1 tablespoon

  • Cashewnuts 8-10

  • Raisins 2 tablespoons

  • Sugar ½ cup + 2 tablespoons

  • Milk ¾ cup

  • Green cardamom powder ½ tablespoons

  • saffron strands a few

  • Jamuns for garnishing

Method

Step 1

Heat tablespoon ghee in a non-stick pan, add cashewnuts and fry until they turn light brown. Drain on absorbent paper. In the same pan, add raisins and fry them until they bulge up. Drain on absorbent paper.

Step 2

In the same pan, add semolina and sauté till it becomes fragrant and light brown.

Step 3

Boil together sugar and ¾ cup water in another non-stick pan till the sugar melts.

Step 4

Add boiling sugar syrup to semolina mixture and mix well. Cover and cook for 2-3 minutes or till the water is absorbed.

Step 5

Add the milk, mix again and cook for a minute. Add jamun pulp, mix well and cook for a minute.

Step 6

Add green cardamom powder, saffron, roasted cashewnuts and raisins and mix well. Cover and cook on low heat for 2 minutes. Switch off heat and keep it covered for 5 minutes.

Step 7

Slice the jamuns.

Step 8

Serve warm garnished with sliced jamuns.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.