A simple twist to the regular sooji halwa for the winters. This one is slightly on a sweeter side with the sugar being almost ¾ in quantity of sooji. You can reduce the sugar as per your liking or opt for gur or jiggery which would give the halwa a caramalised taste.
Sooji / Rawa – 1 cup
Sesame Seeds (white/nylon) – 2 spoons
Almond essence – 4-5 drops
Sugar- ¾ cup
Cinnamon – 1-2 cm stick
Green Cardamom – 1-2
Beetroot – ¼ cup finely grated
Dry Fruits (like raisins, chopped almonds, chopped cashew nut)
Water – 4-5 cups
Desi Ghee – 2-3 table spoons
In a mortar pestle roughly ground cardamom and cinnamon. Now in a non stick pan, slightly roast grated beetroot (the colour would darken). Keep aside. In a non stick pan, add ghee. When the ghee becomes hot add the spices. After 2-3 minutes add sooji and roast it till it changes it colour. Now slowly add water to avoid lumps. Add sugar and beetroot. Reduce heat to minimum. Keep stirring. After some time the mixture would become like a paste. Now add sesame seeds and dry fruits and stir for a few minutes more till the halwa leaves the sides of the pan.
The halwa is ready to be served.