->Hintha: /* Terminology */

2021-11-16T17:23:58Z

Terminology

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{{Short description|Semolina halva}}
{{Infobox prepared food
| name = Suji ka Halwa
| image = File:Sooji Halwa (Rava Sheera).jpg
| image_size = 250px
| caption =
| alternate_name = Rawa sheera, sooji halwa
| country =
| region = India, Pakistan, Bangladesh
| creator =
| type = Dessert
| served =
| main_ingredient = [[semolina]], [[sweetener]], fat (butter, [[ghee]] or oil), [[milk]] (optional), fruits and nuts (optional)
| variations =
| calories =
| other =
| similar_dish = [[Sanwin makin]]
}}

'''Suji ka halwa''' is a type of [[halvah]] made by toasting [[common wheat|common-wheat]] [[semolina]] (called [[farina (food)|farina]] in the US, and सूजी, suji, sooji or रवा, rawa in India) in a fat like [[ghee]] or oil, and adding a sweetener like sugar syrup or honey. It can be served for breakfast or as a dessert item. The basic recipe is made with just [[semolina]] ([[farina (food)|farina]]), sugar or honey, [[ghee]], and sometimes [[milk]]. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings.

==History==

In [[Arabic_literature#Culinary|Medieval Arabic cuisine]] semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert.<ref>{{cite book |last=Goldstein |first=Darra |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=Oxford University Press}}</ref> One recipe for ''hulwa a'jamiyya'' is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed.<ref>{{cite book|last=Rondinson|first=Maxime|title=Medieval Arab Cookery, essays and translations|publisher=Prospect Books|year=1998|pages=423–424|id={{ASIN|0907325912|country=uk}}|display-authors=etal}}</ref> Milk can be added, as well as toppings like almonds, pistachios and pine nuts. [[Ibn Sayyar al-Warraq]]'s 10th-century cookbook includes varieties made with carrots, apple and dates. According to some scholars, this dish was introduced to India by the [[Mughals]],<ref>{{cite book |last=Krondl |first=Michael |title=Sweet Invention: A History of Dessert |date=2011 |page=98 |url=https://www.google.com/books/edition/Sweet_Invention/Dt0RErSFvE8C?hl=en&gbpv=1&bsq=halvah}}</ref> but it is already listed as ''shali-anna'', present-day [[Kesari bat]], in [[Manasollasa]], a 12th-century work by a south Indian [[Chalukya dynasty|Chalukyan]] king, [[Someshvara III]].<ref>{{Cite web|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt|access-date=2019-01-30|website=archive.org}}</ref>

In 14th-century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In India, sheera is made from [[common wheat|common-wheat]] semolina ([[farina (food)|farina]]), ghee, and sugar; cardamom and milk, almonds and cashew-nuts are added.<ref>{{cite book|last=Santanach|first=Joan|title=The Book of Sent Sovi: Medieval recipes from Catalonia|publisher=Tamesis Books|year=2008|isbn=978-1855661646}}</ref>

[[File:Suuji ka halwa2.jpg|alt=Cuisine of India|thumb|303x303px|center|Suji ka Halwa]]

==Terminology==

In [[Marathi language|Marathi]], the halwa made with semolina is called rawa sheera (रवा शीरा). When the similar halwa is prepared with wheat flour it's called ''gavhacya pithaca sheera'' (गव्हाच्या पीठाचा शीरा).<ref>{{cite news |title=गव्हाच्या पीठाचा शीरा |website=Maharashtra Times |url=https://maharashtratimes.com/food-recipes/wheat-sheera/articleshow/47546030.cms}}</ref>

In [[Hindi]], it is ''sooji ka halwa'' (सूजी का हलवा).

In south India, the dish is currently called [[Kesari bat|Kesari Bat]].{{cn|date=March 2021}}

In Myanmar (Burma), the dish is called ''[[sanwin makin]]''.

In the [[Caribbean]], it is known by [[Indo-Caribbeans]] as ''Mohan bhog'' or simply just as '''parsad''', as it is a common sweet that [[Hindu]] Indo-Caribbeans ''charhaway'' or offer as [[prasad]] in [[Puja (Hinduism)|pujas]].{{cn|date=March 2021}} It is called Sajjige in parts of [[Tulu Nadu|Tulunadu]].

==See also==
* [[Kesari bhath]]

==References==
{{Reflist}}

{{Cuisine of India}}

[[Category:Vegetarian dishes of India]]
[[Category:Indian desserts]]
[[Category:South Indian cuisine]]
[[Category:Halva]]

Suji ka halwa - Revision history

->Hintha: /* Terminology */