Quick and easy Sooji Halwa – Ashtami Prasad is a traditional Indian slow cooked sweet semolina pudding that comes together in 20 minutes and is prepared with just six essential ingredients!
It is again that time of the year when the fasting period is coming to an end, and every people who observe Navratri are prepping up to celebrate ASHTAMI/NAVAMI – an eighth/ninth day of Navratri.
And on this day sooji halwa – Ashtami prasad or suji ka sheera is commonly prepared in every household.
Sooji halwa, when paired with Kale chane and puri, makes the traditional Ashtami prasad. People do Ashtami pujan and distribute prasad among young girls.
Young girls from birth – 9 years of age are considered as Kanjak and therefore are ceremonially worshiped.
This puja also referred to as KANJAK PUJAN (Kanya pujan – worshipping a girl child) marks the end of the fasting period.
How Kanjak Pujan is done?
People welcome young girls in their house.
- Wash their young feet,
- Apply kumkum on their forehead and
- Tie roli (a sacred thread) on their little hands.
- Perform the young girl’s aarti, touch their feet and seek blessings.
- Then the girls are made to sit in a row
- Ashtami Prasad – kala chana, sooji halwa, and poori is served.
- The little girl’s feast on this prasad and when they are about to leave, people shower them gifts in the form of money or toys.
Durga Ashtami is the most auspicious day of the year, and people celebrate it with great zeal and enthusiasm.
Now on to the recipe!
This is a pretty straightforward recipe. Follow a step by step guide below to a fail-proof sooji halwa – Ashtami prasad recipe.
Remember the simple ratio – it’s 1:1:1:3 – sooji (1), sugar (1), ghee (1) water+ milk (3).
Start by dry roasting sooji on a low flame for a couple of minutes. Add ghee and roast again until it until it turns light brown in color.
Add the sugar +milk mixture. Keep stirring the halwa until it starts to thicken.
Why add Milk?
Milk gives a softness of texture to sooji halwa. Much of the smooth, melt-in-the-mouth texture comes from milk. Feel free to add cream of half-and-half as a substitute.
As soon as the halwa starts to thicken, take it off the flame when it’s of a dropping consistency and still gooey.
Don’t worry within 10 minutes Sooji Halwa will become grainy in texture.
If you happen to make, these then either drop me a line below. If you have any questions I would be happy to answer them.