Commonly known as Suji in Nepal, Semolina is mostly used for making halwa and puwa in Nepali kitchen one of most common snacks or the after school and after office snacks is semolina halwa, locally known as sujiko halwa.
Be it Terai, Hill or the Valley, people everywhere loves to eat the sweet and healthy halwa. Easy to cook and tasty to eat sujiko halwa is one of the favorite snacks of mothers as well as children.
Halwa is also used as prasad for the holy offering however, instead of suji, most often; wheat flour is used (if it is intended to offers to the god) One of the many ways of making sujiko halwa is given below:
Suji (Semolina), sugar, water or milk, ghee (clarified butter), dry fruits (cashew, raisin, date, almond).
First of all, heat a pan and put ghee in it. When the ghee is heated, add the suji and stir-fry it. Keep stirring constantly until the suji changes its color to brown (or red). Put the heat to medium while you stir-fry it in order to avoid burning it. When the suji changes its color, add sugar according to your taste and fry it for few more minutes until the sugar melts. Be careful not to stop stirring as it becomes more prone to burn after adding the sugar. Then. Add water as required and let it simmer. When all the water evaporates, put of the heat.
Cut the dry fruits in halves and sprinkle it over the halwa or you could also fry those dry fruits before using (depending upon your taste).
Your halwa is ready to be served.