Sooji Halwa Recipe – The Perfect Indian Semolina Pudding
Learn how to make sooji halwa, also called sooji ka halwa, a classic Indian semolina pudding. Made with simple ingredients like semolina, ghee, sugar, and water, this dessert is versatile and easy to prepare. Enhance its flavor with optional additions like cashews, raisins, saffron, and milk for a creamy texture and rich aroma. You might want a festive treat. Or perhaps you need a quick, comforting dessert. In either case, this Indian semolina pudding recipe will delight your taste buds. Try this timeless dish today and bring a touch of tradition to your table!
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Ingredients for Sooji Halwa (Sooji Ka Halwa) and Their Purpose
- 1 Cup Semolina (Sooji) – Semolina is the base of sooji halwa, giving the pudding its signature texture. It absorbs the ghee and syrup, creating a smooth, rich consistency.
- 1.5 Tablespoon Whole Wheat Flour – Whole wheat flour adds a subtle nutty flavor. It helps improve the texture of the halwa. The halwa becomes firmer and more satisfying.
- 1.5 Tablespoon Gram Flour (Besan) – Gram flour enhances the flavor profile of sooji ka halwa. It adds a delicate nutty taste. This elevates the dish’s richness.
- 1 Cup Sugar – Sugar sweetens the halwa, balancing the richness of ghee and semolina. It melts into the mixture, giving the pudding its signature sweet, syrupy consistency.
- 3 Tablespoon Sugar – An extra small portion of sugar helps achieve the perfect sweetness. It also balances the flavours of the nuts and spices.
- 2/3 Cup Ghee (Clarified Butter) – Ghee is key to the rich, indulgent flavor of Indian semolina pudding. It also helps in roasting the semolina and adds a silky smooth texture.
- 3.5 Cups Water – Water provides the necessary liquid for the halwa. It helps dissolve the sugar and cooks the semolina to perfection, giving it a soft, pudding-like consistency.
- 1/4 Cup Cashews – Cashews add a delightful crunch to the halwa. They provide a rich, creamy flavour.
- 1/4 Cup Raisins – Raisins bring natural sweetness and a chewy texture, balancing the richness of the halwa.
- 2 Tablespoon Desiccated Coconut – Desiccated coconut adds flavour, texture, and a tropical touch, complementing the richness of the ghee.
- 1 Teaspoon Cardamom Powder – Cardamom infuses the halwa with its aromatic, warming flavour, making it fragrant and delicious.
- Few Strands Saffron – Saffron adds color and a distinct flavor, making the halwa luxurious and vibrant.
- 4 Tablespoon Milk (Luke Warm) – Milk helps create a creamy texture. It is perfect for soaking saffron and infusing its rich flavour into the halwa.
What is Sooji Halwa
Sooji Halwa is a classic Indian dessert. It is also known as “Sooji Ka Halwa.” It is made with semolina (sooji), ghee (clarified butter), sugar, and water. These basic ingredients create a comforting pudding that’s loved by all. To elevate the flavor and aroma, you can add toppings like cashews, raisins, desiccated coconut, and saffron.
In my recipe, I’ve included milk as an optional ingredient. Adding milk not only gives the halwa a creamy texture. It also acts as a perfect base for infusing saffron. This makes the dish even more indulgent.
Back in the day, when my mum made sooji halwa, it was simple and rustic—no nuts, saffron, or milk. Yet, it tasted divine! So, if you’re missing some of these extras, don’t worry. Even without the bells and whistles, this halwa is a treat. However, adding nuts and saffron will undoubtedly enhance its flavor and appeal.
You can keep it basic or add lots of toppings. This sooji halwa recipe is sure to satisfy your sweet cravings. Perfect for festivals, celebrations, or as a quick dessert fix!
How to make best Sooji Halwa
1. Master the Ghee-to-Sooji Ratio
• The secret to a luscious halwa lies in the perfect balance of ghee and semolina. For every cup of sooji, use 2/3 cup of ghee. Too little, and it’s dry; too much, and it’s a greasy mess.
2. Gram Flour = Game Changer
• Adding gram flour (besan) might not be traditional, but it’s a taste upgrade. It lends a nutty depth that enhances the halwa’s flavor profile. Roast it evenly for best results.
3. Patience is a Roasting Virtue
• Sooji must be roasted on low heat until it smells nutty and fragrant. Skipping or rushing this step is the quickest route to halwa heartbreak. Think of it as giving sooji its golden glow of confidence.
4. Liquid Drama: Stir Like Your Life Depends on It
• Adding sugar syrup or saffron milk is where the magic happens—and where disasters can strike. Pour slowly, keep the flame low, and stir constantly to avoid lumps. Beware of hot bubbling liquid; it might look harmless but can splatter like a mischievous kid.
5. Perfect Consistency
• Halwa thickens as it cools, so stop cooking when it’s slightly looser than you want. Overcooked halwa is like overcooked pasta—nobody wants it!
6. Final Flourish
• Add cardamom powder and coconut for the ultimate aroma and texture boost. They’re the cherry on top of your halwa masterpiece.
Method for making best sooji halwa at home
First, grab a pan and channel your inner alchemist. Mix sugar with water. Let it bubble away until it gets its first majestic boil. (Try not to stare at it like it owes you money). Switch off the heat and set the syrup aside; it’s the VIP of this recipe, so treat it with respect.
Now, the real workout begins. Heat ghee or butter in another pan. Think of it as an edible gym session. Roast semolina until it smells nutty and glorious. Add gram flour and wheat flour because why not go full-throttle on flavor? Toss in some cashews for that fancy crunch (and because you’re worth it).
Here’s where the magic—and potential mess—happens. Keep the flame low. Introduce the sugar syrup to your roasted semolina mix. Stir as if you’re auditioning for a cooking show. Trust us, lumps are not invited to this party.
Once the syrup is well-incorporated, sprinkle in saffron-soaked milk for a royal touch (and a pop of golden drama). Five minutes later, raisins make their debut—think of them as the confetti of halwa.
When your halwa reaches the perfect gooey consistency, the grand finale arrives: cardamom powder and desiccated coconut. Stir, switch off the flame, and resist the urge to eat it straight out of the pan.
This halwa is same halwa which is made during Navratri as prasad on “Ashtami” or “Navmi”. Navratri can never be complete without this Halwa.
Serving suggestion for sooji halwa
Sooji Halwa features a creamy texture and aromatic flavor. It is a versatile dessert. You can serve it in many delightful ways to suit any occasion. Here are some serving ideas to elevate your sooji ka halwa experience:
1. Classic Serving
• Serve the Indian semolina pudding warm in traditional small bowls. Garnish with a few cashews, raisins, and a sprinkle of desiccated coconut for an authentic touch. This simple yet elegant presentation highlights the rich flavors of the halwa.
2. Festive Touch
• For special occasions or festivals, serve the halwa in decorative bowls. Then, top with a few strands of saffron soaked in milk. This will enhance the taste. It will also give the dish a vibrant golden colour. This makes it visually appealing for celebrations like Diwali or Holi.
3. Pair with Ice Cream
• For a fusion twist, serve sooji halwa alongside a scoop of vanilla or saffron ice cream. The cold contrast against the warm, creamy pudding creates a delightful balance of textures and flavors.
4. Stuff in Paratha or Puri
• Make a delicious dessert snack by stuffing sooji ka halwa inside a warm puri or paratha. This Indian-style stuffed bread with halwa will give you a unique dessert experience that’s sure to impress guests.
5. With Fresh Fruits
• Serve the Indian semolina pudding with a refreshing twist. Add fresh fruit like pomegranate seeds, mango slices, or berries. The sweetness of the fruit complements the richness of the halwa, creating a perfect balance.
6. As a Side Dish
• Sooji halwa can also be served as a side dish. It complements a hearty meal, especially in traditional Indian thali spreads. It pairs well alongside curries and flatbreads.
No matter how you choose to serve it, sooji halwa is sure to be a crowd-pleaser!
FAQs for sooji halwa making
1. What is Sooji Halwa made of?
Sooji Halwa is also known as sooji ka halwa or Indian semolina pudding. It is traditionally made with semolina (sooji), ghee (clarified butter), sugar, and water. Optional ingredients like cashews, raisins, saffron, and milk can be added to enhance flavor and texture.
2. Can I make Sooji Halwa without milk?
Yes, you can prepare sooji halwa without milk. While milk adds a creamy texture and helps infuse saffron, it’s entirely optional. The halwa will still be delicious with just semolina, ghee, sugar, and water.
3. How do I avoid lumps in Sooji Halwa?
To prevent lumps, add the liquid (sugar syrup or saffron milk) slowly while stirring continuously. Keep the heat low. Mix the halwa thoroughly as you add the liquid. This will create a smooth, creamy texture.
4. Can I add more ghee to the halwa?
The key to a rich Indian semolina pudding is finding the right ghee-to-sooji ratio. For every cup of semolina, use about 2/3 cup of ghee. You can adjust it slightly based on your preference, but too much ghee can make the halwa overly greasy.
5. Can I add other nuts or dry fruits to Sooji Halwa?
Absolutely! Cashews, almonds, raisins, and pistachios are popular choices to add to sooji ka halwa. These not only enhance the flavor but also give the halwa a delightful crunch. You can experiment with your favorite nuts and dry fruits.
6. How do I store Sooji Halwa?
Store any leftover sooji halwa in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently before serving. You can also add a little warm milk to restore its creamy texture.
Other Halwa Recipes
You may also like to try other halwa recipes like
Almond Halwa
Moong Dal Halwa
Gajar / Carrot Halwa
Recipe Card
Sooji Ka Halwa | Semolina Pudding
Ingredients
- 1 Cup Semolina (Sooji)
- 1.5 Tablespoon Whole Wheat Flour
- 1.5 Tablespoon Gram flour / Besan
- 1 Cup Sugar
- 3 Tablespoon Sugar Yes, Sugar is two times
- 2/3 Cup Ghee / Clarified Butter
- 3.5 Cups Water
- 1/4 Cup Cashews
- 1/4 Cup Raisins
- 2 Tablespoon Desiccated coconut
- 1 Teaspoon Cardamom Powder
- Few Strands Saffron
- 4 Tablespoon Milk Luke Warm
Instructions
- Chop cashews and soak the saffron strands in lukewarm milk. Add sugar to the water in a pan and put it for boiling, stirring occasionally. Once it gets first boil, switch off the flame.
- Heat ghee / butter in a pan over low-medium heat and roast the semolina for 7-8 minutes stirring continuously.
- Add gram flour and wheat flour now and roast again for 5 minutes. Add cashews.
- Keeping the flame to the lowest, slowly add sugar syrup to roasted semolina stirring continuously so that no lumps forms. Add all the syrup and mix it well. Add saffron soaked milk and stir. Increase the flame to medium now and stir it continuously as it will start thickening.
- After 5 minutes, add raisins and mix them.
- Once it reaches your desired consistency, add Cardamom powder and desiccated coconut. Mix them properly and switch off the flame.
- Serve hot and enjoy your “Sooji Halwa”.
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Notes
- Adding desiccated coconut is optional. You can skip adding it. Similarly you can add dry-fruits of your choice like Almonds, Chironji, and Pistachios.
- Always keep on stirring the halwa while adding sugar water, and keep on lowest flame as it bubbles up, be careful else you can end up getting hot drops on your hands.
- Keep in mind the consistency you want for your halwa, as it always thickens when gets little cold.
- You can always adjust the amount of sugar depending upon your taste. Here, in U.K. we get granulated sugar which is very fine, so have given the measurement based on that in the recipe above.