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Sooji ka Halwa

When it comes to desi desserts this has to be one of the simplest. It just takes a few simple ingredients and comes together in a jiff. And we all know desserts that happen in a jiff are just what we all need. Sooji ka Halwa is a sweet, nutty, roasted semolina based pudding and it can be had on its own as dessert or for breakfast with fresh puri or paratha. Now that you know what it tastes like and how easy it is to make we should get started on the recipe, shall we?

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Ingredients:

Directions:

On a medium heat in a dry, non-stick pan add the sooji (semolina). While stirring continuously dry roast the semolina until it is smells nutty and is lightly golden in color, this will take about 5 minutes. Once roasted, add in the butter and stir until melted and fully incorporated in semolina.

In the semolina add in the oil along with seeds of crushed cardamom pods (discard of the peels, you can keep some for extra flavor) and sugar. At this point you can also, optionally, add in cashews or golden raisins. Mix everything together until sugar dissolve, this should only take a minute or two.

Once the sugar dissolves add the water mixed with pinch of food color powder into semolina mixture. On medium heat, stir constantly and after a few minutes the sooji will start to thicken as it absorbs the water. After 10-15 minutes the water should be fully absorbed and the Sooji ka Halwa will be done!

Serve immediately while warm or allow it to come to room temperature. Garnish with coconut flakes or nuts of your choosing. Sooji ka Halwa is delicious on it’s own as dessert or it can be served with some fresh puris.

Print

Suji ka Halwa

Course Breakfast, Brunch, Dessert, Lunch
Cuisine Indian, Pakistani
Keyword dessert, halwa, sooji, suji
Cook Time 20 minutes
Servings 10
Author Sana Gilani

Ingredients

  • 1 cup sooji (semolina)
  • ½ cup + 1 tablespoon granulated sugar
  • 1 tablespoon butter
  • ½ cup + 1 tablespoon vegetable oil
  • 6-8 cardamom pods, crushed
  • 2 cups water
  • pinch of red/orange food coloring powder
  • coconut flakes, garnish
  • almond slivers or cashews, optional
  • golden raisins, optional

Instructions

  • On a medium heat in a dry, non-stick pan add the sooji (semolina). While stirring continuously dry roast the semolina until it is smells nutty and is lightly golden in color, this will take about 5 minutes.
  • Once roasted, add in the butter and stir until melted and fully incorporated in semolina.
  • In the semolina add in the oil along with seeds of crushed cardamom pods (discard of the peels) and sugar. At this point you can also, optionally, add in cashews or golden raisins.
  • Mix everything together until sugar dissolve, this should only take a minute or two.
  • Once the sugar dissolves add the water mixed with pinch of food color powder into semolina mixture.
  • On medium heat, stir constantly and after a few minutes the sooji will start to thicken as it absorbs the water. After 10-15 minutes the water should be fully absorbed
  • Garnish with coconut flakes or nuts of your choosing. Serve immediately while warm or allow it to come to room temperature.
  • Enjoy!

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