Sooji with Coconut sweet recipe/Semolina sweet recipe/Rawa sweet.

Sooji with Coconut sweet is an easy and quick sweet recipe. This recipe could be a great festival sweet that anyone can prepare at home instantly without needing too many ingredients. It could be a non-dairy sweet recipe as well, You just need to dry roast semolina and coconut without using ghee and that’s it. Instead of ghee, you may use some coconut oil to dry roast these. This semolina sweet does not only taste delicious but is also very easy to prepare.

The combination of Sooji i.e also called Rawa in Hindi and Semolina in English is combined with shredded coconut and sauteed in some desi ghee (clarified butter). Then this mixture is mixed with one sugar syrup and some ground green cardamom seeds. Mixed and cooked for some time or until reaches a setting consistency that allows it to form a burfi texture once cut out into pieces, and served. Find out more semolina recipes in this blog here at Semolina desserts and more.

Garnished and served with some sliced or chopped almonds or you may use any dry nuts of choice. This sooji sweet is a non-dairy dessert that tastes delicious and no doubt could be prepared instantly without a need of a lot of ingredients.

Ingredients required to prepare Sooji (semolina) with coconut sweet recipe

• Desi ghee 3 teaspoons or use coconut oil.
• Sooji (semolina) 1 cup
• Shredded Coconut 2/3 cup
• Ground green cardamom 1/2 teaspoon

For Sugar syrup~

• Sugar 1 cup
• Water 1 cup + 50 ml

Short summary for the recipe

Into a frying pan add 1 teaspoon of ghee, once the ghee is warm saute 1 cup of semolina in it until turns slightly golden in color. Transfer semolina into a plate.

Next, into the same pan add another teaspoon of ghee and saute shredded coconut keeping the flame at low. Ghee roast for a few minutes and keep this aside as well.

Into the same pan mix 1 cup + 50 ml of water with 1 cup of sugar. Stir to dissolve the sugar completely into the water. Continue to cook and boil sugar and water mixture for 2 minutes or until you see the syrup is a single string consistency.

At this point immediately add 1 ghee roasted sooji and coconut that we kept aside and stir to mix. Continue to cook. Soon the mixture absorbs all the water.

Towards the end of the recipe sprinkle some cardamom powder and give it a mix.

Lastly, when you see it reaches a setting consistency, add 1 teaspoon of extra ghee and mix. But this step is completely optional. You may skip adding extra ghee if you don’t prefer. Well now turn off the flame and immediately transfer into a container to set.

Preferably use a container with parchment paper which will, later on, helps avoid sticking and the sweets easily comes out into pieces when you serve these.

Transfer the hot cooked sweet mixture immediately into the container. Evenly spread the mixture all around the container a spatula to set it evenly.

Garnish with some almond flakes or use any other dry nuts of your choice. Press the dry nuts slightly with the spatula to stick nicely on top of the sweets. Allow it to cool completely. Then refrigerate sometime if you like.

Take it out from the refrigerator and cut it out into pieces.

Step by step directions to follow to prepare sooji with coconut sweet recipe

Warm-up a pan and add 1 teaspoon of desi ghee. Instead of ghee use, coconut oil if you want a non-dairy sweet.

Immediately add sooji into it and saute for 4 to 5 minutes on low flame or until the sooji turns slightly golden in color.

Once you see these slightly turned golden in color transfer into a plate

Similarly, into the same pan add 1 teaspoon of ghee again and add shredded coconut, to saute these for some time as well. Once done sutening transfer these into a separate plate.

Next, into the same pan pour 1 cup + 50 ml water with 1 cup sugar and stir to mix. Cook until the sugar dissolves completely. Allow it to boil for 2-3 minutes. Or check if it is of one string consistency.

Then immediately add ghee roasted Sooji (semolina) and coconut mixture into it and stir immediately to mix.

Mix and continue to cook for a few minutes or until reaches a setting consistency.

Towards the end sprinkle some ground cardamom and a teaspoon of desi ghee (clarified butter) and give it a nice mix. Adding ghee at this point is completely option. Skip this step if you dont want to add extra ghee into it. It should be completely fine.

As you see that all the water is absorbed now, simply turn off the flame and transfer immediately into a container to set

Preferably use a container by placing parchment paper to avoid sticking at the bottom.

Use a spatula to level up the sweet nicely all around.

Sprinkle some sliced almonds or use any dry nuts of your choice. Press with a spatula to stick the almond nicely on top of the sweets.

Allow the mixture to cool completely and refrigerate if you want.

Take it out from the refrigerator and cut it into pieces.

Print recipe below