Sooji/Suji Halwa (Semolina halwa)

Halwa is a runny pudding made in indian homes using different kinds of grains, flours, nuts, lentils as well as fruits and vegetables.Halwa is usually pretty quick to whip up and quite popular due to ease of cooking and that it requires basic ingredients that our available in our homes.

In north Indian homes, sooji or suji halwa is cooked in a blink to translate any occasion - big or little into a celebration. It is one of the frequently cooked meetha(dessert) in my home, I make it more often than kheer.

Thats partly because, growing up my grandma made it everyday was an offering after prayers. A small bowl of nutty, melt in the mouth halwa appeared mid morning infront of us, glistening with ghee and scented with ground black cardamom. It is one of my loved memory of her- of my badi mummy, wrapped in a starched cotton saree feeding us halwa every morning 🙂

You need very basic and few ingredients for this recipe- fine semolina, ghee, sugar and whichever flavor you like- cardamom, rose or saffron. This recipe can be easily made vegan, just swap ghee with coconut oil, you can add a handful of shredded coconut to elevate the coconut flavor in that case. The halwa can be made in about 30 minutes, the most effort and patience is needed while roasting the semolina in ghee, else this is a quick recipe.

Recipe Notes

Kind of Semolina (Sooji) - Its best to use fine semolina when making the halwa, the texture comes our creamy and melt in the mouth. Avoid coarse semolina.

Water or Milk:- You can use either, or you can use a combination of both. I use water, not only it keeps the color of the dark amber halwa intact but it avoids the halwa from getting too rich (there is already quite a bit of ghee in there!) Also keep in mind that milk will make the halwa a bit sticky.

Sugar or Jaggery - Again you can use either but traditionally sugar is used and I do the same. If you are using jaggery, don't use milk.

Nuts & Flavors- Anyting you like! I like almonds and raisins because those were what my grandmother used to use. You can add cashews, makhana or pistachios or shredded coconut as well. As for the flavors, I add black cardamom seeds fresh pounded in mortar pestle and a tiny bit of rose water. You don't taste the rose as such but it adds a nice floral aroma to the halwa. You can choose green cardamom, saffron, kevra, even vanilla 🙂

Step By Step Pictures of Making Suji Halwa

Recipe Tips

• Cook on low heat. Any kind of indian dessert made with flours comes out best when cooked on low heat with lot of patience.
• While making sooji halwa, you have to keep stirring continuously. It helps in even roasting and makes sure that semolina wont burn. Stirring continuously after adding syrup makes for a creamier halwa.
• Don't skimp on ghee. Else the proper texture wont come through and halwa will taste dry.
• If you don't want a dark halwa, no problem, roast the semolina for just 5-7 minutes, until its golden in color. Rest of the recipe remains the same.
• If you like a runny halwa, increase the water quantity to 1.5 cup.
• You may store the halwa for 4-5 days refrigerated. Reheat when serving.

Sooji(semolina) Halwa

Tanvi Srivastava

Sooji Halwa, or sheera is a heavenly semolina pudding made with simple pantry staples- semolina, ghee & sugar. Takes just 30 mins to make.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert

Cuisine Indian

Servings 4

Equipment

• A heavy kadhai (preferable iron) or cast iron pan, sauce pan, bowls and spoons etc

Ingredients

  

1x2x3x

• ⅓ cup ghee melt the ghee and then measure
• ½ cup fine semolina
• ½ cup granulated sugar (can go down to ⅓ cup if you prefer less sweet halwa)
• 1.25 cup water
• 2-4 tablespoon ghee added at later stages
• 2 tablespoon raisins (soaked in warm water for 10 minutes)
• 1 whole black cardamom seeds removed and crushed to a fine powder in mortar pestl
• 7-8 almonds, thinly sliced (Use any nuts you like)
• ½ tablespoon rose water optional

Instructions

 

• Add the ghee and semolina to iron kadhai (or cast iron pan). Mix well for 2 minutes so that you see all the semolina is covered in ghee. Place the kadhai on a low medium stove and begin roasting the semolina. You will have to keep an eye and keep stirring continually for it can burn easily. It takes 10-12 minutes to roast the sooji
• While the semolina is roasting, add the sugar and water to a small sauce pan or pot and set on the other stove on medium heat. In about 5-8 minutes, the sugar will dissolve in water. Switch off the stove, don't cook the syrup. We dont want any string consistency or anything. Add the black cardamom seed powder. Keep the syrup near and warm.
• Coming back to semoilina, keep on roasting it while stirring it making sure to scrape it from the bottom of the kadhai, it burns that way easily. Roast the semolina for good 10- 15 minutes (see notes) till you see that the ghee has begun to seperate and the semolina granules are dark brown in color. There should be no black specks of semolina- that means the semolina has burnt, a conistent medium heat and contuinal stirring ensures that wont happen.
• Reduce the stove to low, and slowly add the warm sugar syrup from one side of the kadhai to the semolima while stirring it at the same time with the other hand, this makes sure that no lumps are formed. There will be spluttering so watch out.
• As soon as the syrup is added, you will see a puddle followed by big bubbles in a minute on the surface of the halwa, your will notice that the semolina granules begin to swelled up. it will be runny, let the halwa cook on low heat. Keep stirring. Add the raisins, almomds and black cardamom powder now.
• Keep stirring everything gently and continue to cook the halwa for 3-4 minutes on low heat. Add 2-4 tablespoon of ghee and mix well. The halwa will be glistening and be of thickish yet soft consistency by the end of 5-6 minutes. Let most of the liquid absorb. Switch off the stove. Mix in the rose water. The halwa will thicken as it sits.
• Serve warm garnished with nuts. Enjoy!

Notes

• Cook on low heat. Any kind of indian dessert made with flours comes out best when cooked on low heat with lot of patience.
• While making sooji halwa, you have to keep stirring continuously. It helps in even roasting and makes sure that semolina wont burn. Stirring continuously after adding syrup makes for a creamier halwa.
• Don't skimp on ghee. Else the proper texture wont come through and halwa will taste dry.
• If you don't want a dark halwa, no problem, roast the semolina for just 5-7 minutes, until its golden in color. Rest of the recipe remains the same.
• If you like a runny halwa, increase the water quantity to 1.5 cup.
• You may store the halwa for 4-5 days refrigerated. Reheat when serving.

Tried this recipe?Let us know how it was!