Sugar Free Sooji Halwa

I am very proud (MashaAllah) of having successfully converted some dessert recipes to their sugar free versions. Sooji Halwa is one of them. Mostly, the experimental adventures came about because of my diabetic parents. I won't claim this recipe is 100% diabetic friendly, as each diabetic is different. With the medicine / insulin combo my parents are on, consuming small amounts of this carb-y treat does not bring about a sugar spike. Keep in mind to manage carbs from a meal eaten before this dessert. Consult your doctors before you dive in! Use your glucometers to test sugar spikes in case you are planning on indulging and finding out if this is your Kryptonite! For folks only looking for sugar free stuff, this is your dream come true! 

INGREDIENTS 

Fine Sooji (rava / semolina)

1.5 cups Cardamoms

5 pods Cardamom powder

1 tsp Equal sweetener sachets

20 Golden raisins (kishmish), 1 cup (optional) 

Other add on options: sliced almonds, pistachios, any dry fruit you like! 

Oil, as needed by the sooji (semolina) 

Yellow food color 

WATCH QUICK VIDEO SIGHTS AND SOUNDS BEFORE YOU BEGIN!

LET'S MAKE HALWA! 

1. In a large, deep cooking pan add 1.5 cups fine sooji and pour oil until sooji is soaked and about a tablespoon of oil floats. 

2. Throw in 5 cardamom pods and set on medium heat to fry the sooji. Continue stirring, and tossing the sooji around as it burns fast. 

3. As sooji begins to brown you might want to turn the heat down. Brown the sooji to light brown. 

4. Remove from heat and take out the fried sooji in a dish and set aside. Wash 1 cup golden raisins and drop them in the sooji as it rests there. You can add other sliced/chopped dry fruit add ons too.

5. In the same saucepan, add 3 cups water (typically double of the sooji volume). If you desire a more paste like and thinner halwa, add more water. 

6. Add yellow food color. 

7. Add equal sweetener and 1 tsp cardamom powder, stir properly and set on medium heat. 

8. As the sweetened liquid begins to steam and is close to boiling (but not boiling), remove the pan from heat and carefully (burn risk as sooji splutters on contact with water) transfer the fried sooji into the sweetened liquid. 

9. Stir quickly and thoroughly mixing the sooji into the sweetened solution. It will soak up the liquid FAST so don't pause! You may stop at a liquidy stage if you want a pastelike, runny halwa like for halwa puri. If not, continue frying. 

10. As all the liquid dries, continue fast stirring and a drier (but softer) halwa will come together. (watch video for sights and sounds).

11. Garnish with dry fruits (optional).