Suji ka Halwa
|Alternative names||Lapsi(Gujarati),Sheera, sooji halwa|
|Type||Indian desserts, Breakfast|
|Place of origin||India|
|Region or state||Indian subcontinent|
|Main ingredients||semolina, sugar, ghee, milk|
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 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.
In 14th-century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring.
Currently semolina is a traditional sweet in Bangladesh called Suji Halwa.
- Rondinson, Maxime; et al. (1998). Medieval Arab Cookery, essays and translations. Prospect Books. pp. 423–424. ASIN 0907325912.
- Santanach, Joan (2008). The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books. ASIN 1855661640.CS1 maint: ASIN uses ISBN (link)
- Acton, Eliza. Modern Cookery for Private Families.