How to make Sooji Jamun Halwa -
A purple coloured sooji halwa – jamuns make this halwa extra special.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Jamuns, Semolina (suji) (सूजी)
Cuisine : Indian
Course : Mithais
For more recipes related to Sooji Jamun Halwa checkout Jamun Bread Halwa, Jamun Shrikhand, Jamun Sooji Halwa, Gulab Jamun Kheer . You can also find more Mithais recipes like Kansar Jalebi Chocolate Mango Modak Fried Modak -SK Khazana
Sooji Jamun Halwa Recipe Card
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 : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sooji Jamun Halwa Recipe
Jamuns pulp ½ cup
Semolina (suji) ½ cup
Ghee 1 tablespoon
Cashewnuts 8-10
Raisins 2 tablespoons
Sugar ½ cup + 2 tablespoons
Milk ¾ cup
Green cardamom powder ½ tablespoon
saffron strands a few
Jamuns a few for garnishing
Method
Step 1
Heat ghee in a non-stick pan, add cashewnuts and sauté till they turn light brown. Drain on absorbent paper. Add raisin to the same pan, and sauté them till they swell up. Drain on absorbent paper.
Step 2
Add semolina to the same pan 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 all the water is absorbed.
Step 5
Add 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, 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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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.
