Sooji Halwa

Sooji Halwa, cooked with fine semolina, ghee, and sugar, is one of the most basic North Indian Indian desserts. It's quite simple to make and takes less than 30 minutes. It has a smooth and fluffy texture with such a sweet and nutty aroma.

Course Dessert

Cuisine Indian

Keyword sooji halwa, suji halwa

Prep Time 10

Cook Time 20

Total Time 30

Servings serving

Calories 1729kcal

Author Puja

Equipment

Ingredients

1/2 cup Semolina sooji
1/2 cup Ghee
1/2 cup Sugar
10-12 nos Cashew nuts chopped
10-12 nos Almonds thinly chopped
12-15 nos Balck raisins
12-15 nos Normal raisins
12-15 nos Pista finely chopped
2 cups Water

Instructions

Heat ghee in a heavy bottom pan over medium heat.
When the ghee is hot, add chopped cashew and almonds and fry until golden brown.
Once done remove them to a plate.
Add black raisins and golden raisins, once you see the raisins have become pulpy take them out in a plate.
Now add sooji and fry for about 10-12 minutes or until light golden brown.
Keep stirring frequently to avoid the sooji from burning at the bottom of the pan.
Add water and cook for about 3-4 minutes on low heat until all the water is absorbed and the sooji has softened.
Add sugar and cook for another 3-4 minutes until the sugar is melted and the halwa is slightly brown in color.
Remove the pan from the heat.
At this stage, halwa will be of dropping porridge-like consistency but you will see that within 5-10 minutes, it will become firm and grainy in texture.
Garnish with some cashew, almonds, raisins and pista, serve hot or at room temperature.

Notes

The colour of the sooji halwa depends on how thoroughly the semolina has been roasted. Roast the semolina less if you prefer a light-colored halwa, and more if you prefer a dark-colored halwa. When the semolina is roasted thoroughly, it becomes nuttier and more delicious.

To make a richer halwa, replace the water with milk; however, the halwa's shelf life will be shortened. When using milk, keep in mind that the halwa will be lighter in color. You can use the same amount of milk as water.

Allow the semolina to soften completely before adding the sugar. It will stop softening once the sugar is added.

Sooji Halwa will last in the fridge for about 4 to 5 days when stored in an airtight container. Reheat in microwave or pan until nice and warm before serving. But I would always advise eating halwa when it is fresh.

In case you don’t have a microwave, just bring the halwa to room temperature. Mix it well, sprinkle some water on it, and heat on low heat in a pan. Keep mixing while heating the halwa and add more water if required.

Nutrition