Suji ka Halwa

Sajjige, as it is called in parts of Tulunadu, is a highly heralded as a sweet dish. Semolina, when made sweet, is called sheera. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa or Mohan bhog. It is also served in Europe and United States as semolina pudding. It was first brought into India by the Arabs, and was adopted as a number of Indian varieties.

Sajjige
Alternative namesLapsi(Gujarati),Sheera, sooji halwa
TypeIndian desserts, Breakfast
Place of originIndia
Region or stateIndian subcontinent
Main ingredientssemolina, sugar, ghee, milk

Sajjige is a Cuisine of India and a kesar/saffron-flavored variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety though is unflavoured and prepared with just semolina, sugar, ghee, and milk.

As it is easy to prepare, it is often favored as a breakfast item, especially with pooris, in other parts of India. This dish is known to have several health benefits.

Historical usage

In Medieval Arab cuisine, semolina was cooked with water, honey, camphor, saffron, and sesame oil.[1]

In 14th-century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring.[2]

In England circa 1845, baked semolina puddings were recommended by renowned cooks such as Eliza Acton.[3]

Suji ka Halwa

Currently semolina is a traditional sweet in Bangladesh called Suji Halwa.

See also
  • Kesari bhath

References
  1. Rondinson, Maxime; et al. (1998). Medieval Arab Cookery, essays and translations. Prospect Books. pp. 423–424. ASIN 0907325912.
  2. Santanach, Joan (2008). The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books. ASIN 1855661640.CS1 maint: ASIN uses ISBN (link)
  3. Acton, Eliza (1882). Modern Cookery for Private Families.


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