Sooji Ka Halwa - Semolina Halwa

Sooji Ka Halwa
Sooji Ka Halwa - Semolina Halwa. Image © Gaurav Masand/
    30 mins
Ratings (30)

Halwa are lush and rich Indian desserts that have a pudding like texture. They are made with all kinds of ingredients (even ones normally associated with savoury foods!) ranging from lentils and veggies to fruits and grains. Easy to make and so delicious, Sooji Ka Halwa (made with semolina) is a personal family favorite! We almost always request it when we are at my parents' home because both my Mum and Dad make it so well! Sooji Ka Halwa is one of those very satisfying desserts that hit the sweet spot every single time! It is simple to make when you know how so I thought I would share my Father's recipe because nobody makes Sooji Halwa like my Dad! The trick to getting Shoji Ka Halwa right is in the browning of the sooji/ semolina and in the proportions of liquid to sooji, so follow the recipe exactly to get the best results.

What You'll Need

  • 1 and a 1/2 cups sooji/ rawa
  • 1/2 cup ghee
  • 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
  • 3 cups hot water
  • 1/2 cup whole/ full cream milk
  • 1/2 cup granulated sugar
  • 5 pods of green cardamom split open

How to Make It

  • Heat a deep pan on a medium heat and when it is hot, add the ghee. When the ghee melts, add the sooji/ semolina and stir to mix well.
  • Roast the sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. This aroma is enough to make your mouth water! The roasted sooji will have the grainy consistency of wet sand at the beach! Now add the cashews and raisins to the Sooji and mix well.
  • While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a rolling boil, stirring often.
  • This next step involves much bubbling and splashing so be prepared and careful! When the sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. I find it helps to have a 'cooking partner' here - Dad never needs help but I do not have his superior culinary skills yet :-)))) - they pour you stir or you pour and they stir. If any lumps do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
  • Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls, garnished with coarsely chopped dried fruit or nuts.