Best Sugar Form for Suji Halwa: Whether it is a delicious sweets or delicious pudding for offerings, then everyone makes semolina pudding. In such a situation, if you also have confusion while adding sugar to semolina, that we will remove your confusion.
Semolina pudding is one of the most favorite sweets of the Indian kitchen. Whether guests have come or have a chance of worship, it seems tasty every time a semolina pudding. But when the pudding is often made, people complain that the pudding became sticky or kernels. The secret of real taste and texture is not only in frying semolina, adding ghee or in adding dryfruits or cardamom, but how sugar is being added, it is also very important for its texture. Many people add whole sugar to semolina pudding, otherwise powder or sugar. Everyone comes with sweetness, but the texture deteriorates. Therefore, today we will tell you the solution to this problem, how to put sugar in the pudding.
What will happen by adding powder sugar to the pudding?
If powder sugar (bora sugar or ground sugar) is added to the halwa, it dissolves immediately and leaves more moisture with semolina. This causes the pudding that makes a slightly wet and sticky. Although powder sugar can be used to make early, it does not give granular texture, but becomes gilly and sticky.
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Can you add sugar syrup to semolina pudding?
Some people add pre -made syrup to semolina halwa. This method keeps halwa equal in sweetness, but it is also important to pay attention to it. If the syrup is more thick then the pudding will become hard and lump, and if it is very thin then the pudding will remain loose and wet. Instead of rashness in the sugar syrup halwa, there is a slightly soft and adhesive texture, as well as the correct measurement is also necessary to be detected.
Amazing of whole grain sugar
The best and traditional method is to add grain sugar (whole sugar) directly into semolina halwa. When the pudding is cooked well in the water and half is ready, then adding granulated sugar slowly dissolves in water, heat and steam. If the pudding is made, instead of serving it immediately, keep it covered with the lead for some time in steam, this will make the semolina pudding granular. In this way, adding sugar makes the pudding perfect granular and light. Sweetness comes in taste, because the sugar syrup is made from the water poured into the halwa. This is the reason why the texture of Halwa made by grandmother-grandmother looks so spectacular.
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What to do?
If you want a granular and perfect semolina pudding, use whole grain sugar instead of powder or prepared syrup. This will neither be very wet, nor very dry, but every grain will appear separately and will enjoy dissolving in the mouth.