As semolina has no such taste on its own it is very easy to flavored with different ingredients and each time it seems to be another new dish. As semolina itself is an extremely versatile ingredient, different flavours gel nicely with ot. Most popular variations are saffron, rose, cardamom & pista-badam. Not only flavours or essence these days Suji Halwais experiencing a whole new level by combining it with different seasonal fruits like mango, pineapple, orange. And not to mention these fruity halwas are gaining popularity rapidly.
Read the entire recipe and tips carefully before you start cooking.
Do make sure all ingredients are at room temperature (unless mentioned) and weighted or measured correctly in appropriate weighing machine or measuring instruments such as cups or spoons. Remember these are not your regular cups or spoons which you use in your daily life.
6. Use different seasonal fruits like mango. pineapple, orange to produce ecotic fruity halva.
8. The tough of ghee on final dish enhances the richness of the halwa. If you are not comfortable to use that much ghee, mix 1 tsp ghee with 1 tbsp of vegetable oil (colorless odourless) to cook semolina and dry roast dry fruits but add 2 tsp to 1 tbsp of ghee on the final kesari. This way you can save excess fat without compromising in taste.