Sooji Halwa | MOTHER'S RECIPE | How To Make Sooji Halwa | Indian Sweet Recipe | Rava Kesari Halwa | Rajshri Food

In the new Episode of "MOTHER'S RECIPE" learn how to make Kesari Halwa on Rajshri Food

Kesari Halwa Recipe | Rava Kesari Halwa Recipe | Sweet Dish | How To Make Kesari Halwa | Easy Halwa Recipe | Best Halwa Recipe | Rava Halwa | Kesari Bath | Rava Kesari | Indian Halwa Recipe | Rawa Halwa Recipe | Suji Ka Halwa | Sooji Ka Halwa | Quick & Easy | Rajshri Food

Kesari Halwa Ingredients -
- 1 tbsp Ghee
- 8-10 Raisins
- 4-5 Cashew Nuts
- 2 tbsp Ghee
- 1/2 cup Semolina (Sooji / Rava)
- 1/2 cup Sugar
- 2 & 1/2 cup Water
- 1 tsp Elaichi Powder (Cardamom Powder)
- 1/2 tsp Kesar / Saffron (soaked overnight)
- 2 tbsp Ghee

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Halva (also halvah, halwa,and other spellings) refers to various local confection recipes in West Asia and its vicinity. The name is used for referring to a huge variety of confections, with the most geographically common variety based on fried semolina.
This variety of halva is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, other dried fruits, or nuts such as almonds or walnuts are often added to semolina halva. The halva is very sweet, with a gelatinous texture similar to polenta; the added butter gives it a rich mouthfeel.
In India, halva recipes use flour, melted butter or ghee, sugar and optionally acacia gum (gum arabic). It comes in various colors like orange, brown, green and white; in a translucent appearance studded with raisins, cashew nuts, pistachios, almonds, etc. Technically- the term halva is used in native recipes throughout India. A prominent South Indian version of halva (or alvaa in Tamil) is from Tirunelveli, a city in the state of Tamil Nadu. Another semolina preparation widely enjoyed throughout South India called kesari or kesari-bath originates from the state of Karnataka.