Sooji ka Halwa (Semolina Halwa) - 20 Minute Recipe!
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!
Equipment
- large (preferably non-stick) skillet for roasting semolina
- Small Saucepan for sugar syrup
Ingredients
- 1/2 cup unsalted butter or ghee See Note 1
- 1 cup fine semolina sooji
- 2 1/2 cups water See Note 2
- 3/4 cup raw cane sugar or turbinado (demerara) sugar See Note 3
- 4-5 cardamom pods slightly cracked open
- 1/2 tsp rose water
- pinch saffron strands lightly crushed between your fingers, optional
- 1-2 tbsp slivered almonds for garnish (optional)
Instructions
- Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
- Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
- In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
- Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
- Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.
Video
Notes
Note 1: Ghee is the traditional choice, but high-quality butter is great in halwa. To make it vegan, use oil in place of ghee/butter.
Note 2: The amount of water will determine the texture. If you want it to be more grainy to be eaten alone, you can use as little as 2 cups of water. If you want softer and thicker halwa like the one used for 'halwa poori', use up to 3 cups of water. 2.5 cups is a happy medium.
Note 3: Keep in mind the sweetness level will vary depending on the sugar you use.
- Sweeteners: You can also use plain, granulated sugar or even light brown sugar.
- If you want it sweeter, you can always add 1-2 tbsp after adding the sugar syrup to the sooji.
- Salt: I've tried using salted butter and though it gave a beautiful flavor, the salt was a little too evident. A safer option is to use 1/4 cup salted butter, 1/4 cup unsalted, or just add a pinch of salt.
- Milk: To make it creamier, add 1/2 cup milk once the water has absorbed.
- Egg: My aunt always adds a whisked egg after the water has absorbed. Sounds weird, but I've tried & enjoyed it.
- Keeps well in in the fridge when stored in an airtight container for 3-4 days. Reheat in the microwave.
- Keeps well in the freezer for 1 month. Defrost before reheating. If you want to get it liquidy again, add a splash of boiling water.
Nutrition
Calories: 485kcal | Carbohydrates: 69g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 209mg | Potassium: 112mg | Fiber: 2g | Sugar: 38g | Vitamin A: 709IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg