I am from North India and sooji halwa is prepared so often, be it a auspicious day like raksha bandhan, diwali. In navratra on ashtmi(8th) or navmi(9th) we feed 9 kajakas (9gairls 2-8years old) with sooji halwa, poori and chana.For any religious day this is offered as Prasad/Naivaidyam, very easy to make and can be cooked anytime to satisfy our sweet tooth. In south Indian a similer dish called as Rava Kesari with saffron. You can adjust sugar and ghee/clarified butter as per your need. I keep sugar on low side, ghee is fine with me.
Here it is one of my favourite halwa recipe. For variation saffron can be added.
Ingredients : Serving For 3 People
1 Cup sooji (semolina)
3-5 Tblsp ghee Photobucket
6-7 Tsp sugar
2-3 Tblsp milk
1.5 Cup water
12-15 pieces of almond sliced
10-15 Cashews cut into small pieces
5 cardamoms crushed
2 Tblsp dry grated coconut
Method: Heat ghee in the pan and add semolina. On medium flame keep sauteing till suji/sooji/semolina starts to turn golden brown. It takes 10-15 min :).
To this add milk and stir well, make sure there should not be any lumps. Put sugar and saute for a minute. Add water and ¾ of cut dry fruits (almonds, cashew & raisins). Keep stirring the mixture on a medium flame until you get a consistency like Halwa. Sprinkle cardamoms powder and mix well.
Serve hot and garnish with dry fruits and dry grated coconut and taste is just WOW :). Whenever something good happens I simply prefers to make this. I like the taste when dry coconut sprinkle on it. That gives completely different taste :).
Go girls try it :).