Sooji Halwa (Indian Semolina Pudding)
User Reviews
4.9
Sooji Halwa (Indian Semolina Pudding)
Description
Sooji Halwa (Indian Semolina Pudding) combines fine semolina, ghee, sugar, milk, water, and aromatic spices like cardamom and saffron. The semolina is roasted with ghee until golden and fragrant, providing a nutty base. Meanwhile, a sweetened liquid of boiled milk and water infused with cardamom and saffron is prepared separately. This liquid is then gradually added to the roasted semolina while stirring continuously, causing the mixture to thicken into a rich pudding. The final halwa is topped with a combination of toasted cashews, almonds, pistachios, and raisins for added texture and flavor.
The halwa has a smooth, pudding-like consistency, with the warmth of cardamom and subtle floral notes from saffron enhancing the mild sweetness. Roasting semolina carefully prevents raw flavors and ensures even browning, which contributes to the dish’s depth. This preparation method stands out because boiling the liquid separately helps achieve a softer, more cohesive pudding.
Sooji Halwa is best served warm and makes a traditional dessert for festivals or special occasions. It can be enjoyed as a comforting sweet treat after a meal or as a snack. Reheating is simple; a brief microwave interval restores its softness.
The use of fine semolina and the ratio of semolina to liquids significantly affect the texture: this recipe’s 1:4 ratio yields a soft pudding, while reducing liquid produces a drier, crumbly sheera. Ghee plays an essential role in flavor and texture, so it is recommended not to reduce it. Nuts, saffron, and cardamom are optional but enhance the final taste.
Ingredients
- 1/2 cup semolina fine, aka Sooji or Rava
- 1/4 cup ghee
- 1/3 cup sugar can be increased to 1/2 cup depending on taste
- 1/2 cup milk
- 1 1/2 cup water reduce to 1 cup water for a crumbly texture for sheera
- 1/4 teaspoon cardamom powder aka Elaichi
- saffron few strings, aka Kesar
- 1/4 cup mixed nuts chopped, divided (cashews, almonds, pistachios, raisins)
Instructions
- In a pot, add the water, milk, sugar, cardamom and saffron. Heat on medium-high flame until it comes to a boil. Turn off once there is a boil.
- While the above step is going on, heat a pan on medium-low flame. Add sooji and ghee. Roast it while stirring continuously until it starts turning golden.
- Add half of the nuts to the pan and roast along with the semolina. Turn the flame to low as soon as the sooji lightly browns.
- Pour in milk, water and sugar mixture, while stirring. Be careful as there will be some splatter when you initially start pouring, but that will stop once once of the mixture is added.
- The halwa will boil and thicken. Keep stirring.
- Remove from flame when it just thickens. Let it cool. Garnish with remaining nuts. Serve immediately.
Notes
- Use fine semolina (sooji) for the proper texture of the pudding.
- The recommended semolina to liquid ratio is 1:4 for a soft pudding; reduce the liquid for a crumbly texture.
- Combine milk and water for cooking; milk contributes to a creamier, lighter color.
- Roast the semolina slowly in ghee for best flavor and color development.
- Boil the milk, water, sugar, and spices separately before adding to the semolina to ensure a smooth pudding.
- Ghee is important for flavor and texture, so avoid using less than specified.
- Nuts, cardamom, and saffron are optional but recommended to enhance taste and presentation.
- Serve warm or cold; reheat in the microwave for 15-30 seconds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 12g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 12mg | 1% |
| Potassium | 26mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 35IU | 1% |
| Calcium | 25mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
