This delicious and crispy fried semolina cake, also known as “Sooji Ka Halwa” when made in a soft form, takes on a whole new twist when transformed into a golden, stackable delight. Perfect for breakfast, dessert, or a savory snack, these fluffy, golden cakes are packed with flavor and a delightful crunch. Served with honey, sugar syrup, or even yogurt, they are versatile enough to please any palate. The contrast between the crispy outer layer and the soft, warm interior will leave you craving more.
Ingredients:
- 1 cup semolina (sooji)
- 1/2 cup all-purpose flour (optional, for added texture)
- 1/4 cup sugar (adjust to taste)
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup ghee or butter (for frying)
- 1/2 tsp cardamom powder
- 1/2 tsp baking powder
- A pinch of salt
- 1/2 cup chopped nuts (cashews, almonds, or pistachios)
- 1/2 cup raisins (optional)
- A few saffron strands (optional)
- Honey or sugar syrup for drizzling (optional)
Instructions:
- Prepare the Sooji Mixture:
In a pan, heat a tablespoon of ghee and lightly roast the semolina on low-medium heat for about 5 minutes until it turns slightly golden and aromatic. Remove from heat and set aside. - Make the Batter:
In a separate mixing bowl, combine the milk, water, sugar, cardamom powder, and a pinch of salt. Add this liquid mixture to the roasted semolina, stirring continuously to prevent lumps. Let the mixture sit for about 10 minutes to thicken. You can add a little extra milk or water if the batter becomes too thick. - Incorporate the Dry Ingredients:
Stir in the flour (if using), baking powder, and any chopped nuts or raisins. The batter should be thick but spoonable. If you’re using saffron, dissolve it in warm milk and mix it into the batter for a golden color and floral aroma. - Fry the Cakes:
Heat ghee or butter in a shallow frying pan. Drop spoonfuls of the batter into the hot ghee, flattening them into small round cakes. Fry on medium heat for about 2-3 minutes on each side, or until they turn golden brown and crispy. Be sure not to overcrowd the pan. - Assemble the Stack:
Once the cakes are fried, drain any excess oil on a paper towel. Stack them in a tower, alternating layers of the cakes. You can drizzle honey or sugar syrup between the layers for added sweetness. - Serve:
Serve the fried semolina cakes warm, either drizzled with more honey, topped with fresh yogurt, or simply on their own. They’re best enjoyed immediately while still crispy and fresh!
Tips:
- For a richer flavor, you can use full-fat milk instead of water.
- Adjust the sweetness to your preference; the cake can also be served savory with a sprinkle of salt and some herbs.
- Add a dash of rose water or vanilla extract for a unique twist on the flavor profile.