Sooji Ka Halwa (Semolina Halwa) - Fatima Cooks (2024)

Sooji Ka Halwa is a relatively simple but mighty deliciousdessert that is cooked frequently at my house. It has a delicately soft, crumbly texture and a mildly sweet flavor with subtle undertonesof cardamom and rose - absolutely beautiful! Sooji Ka Halwa can also be served with pooris (deep fried flatbreads), Punjabi Cholay and a potato curryas a very indulgent breakfast!

I posted this picture to my Instagram of breakfast I made for my husband's day off - Sooji Ka Halwa leftovers from the night before, cumin-spiced potato cubes and pooris

The only step that has potential to ruin this recipeis the roasting of the semolina - the rest of the steps are remarkably difficult to mess up. You must ensure that the semolina is heating atmedium-low and that you stir constantly. Any burnt bits will impart an unpleasant taste and may ruin the Halwa. Furthermore, under-roasting will leave the Halwa with a raw taste - if you are unsure whether the semolina has roasted sufficiently, always err on the side of over-roasting (but never burning).

With this recipe, the result is a spongy, crumblycake-like texture but if you want a more fluid consistency then instead of 2 cups of water, use 3 cups but adjust the sugar accordingly. I must say though, I prefer the texture as it is!

Enjoy, with love!

Sooji Ka Halwa - Sweet Semolina Pudding

Yield: 5

Cook Time: 20 minutes

Total Time: 20 minutes

See Also

Gluten-Free Banana Pudding (Vegan) - Caked by KatieVegan Jamaican Sweet Potato PuddingStrawberry Pudding | The Mediterranean DishCreamy Strawberry Chia Pudding with Yogurt - Hummusapien

This Pakistani dessert is far quicker to cook than other desserts - at only 20 minutes of cook time, this may clock in as one of the quickest Desi desserts out there!

Ingredients

• ⅓ cup ghee
• 8 cashews
• 5 cardamom seeds (elaichi)
• 1 cup semolina
• 2 cups water
• ¾ cup sugar, (adjust to taste)
• 1 teaspoon rosewater, (optional)
• 1 pinch saffron, (optional)

Instructions

1. In a pestle and mortar, beat the cardamom seeds till the black seeds from inside come out. Discard the shells. If you don't have a pestle and mortar, put the cardamom seeds in a bag and beat with a rolling pin till the black seeds come out.
2. In a pan, heat the ghee and add the cashews and cardamom seed remnants. Fry till golden brown, about 3 minutes.
3. To the ghee, add the semolina. Roast the semolina on medium-low heat for 12-15 minutes, stirring very often and keeping close by at all times to ensure the semolina doesn't brown too much or burn.
4. As the semolina is roasting, in a separate pan add the water, sugar, rosewater and saffron, Heat on medium heat and dissolve the sugar. Before it comes to a boil, turn the heat off and cover.
5. Once the semolina has roasted, add the water. It will sizzle and bubble and steam will rise - but keep stirring! This is because we need to ensure no lumps are formed.
6. Keep stirring the halwa constantly until it begins to start pulling away from the edges.
7. Sooji Ka Halwa is ready! Garnish with cashews and serve hot!

Notes

If you don't want to use cardamom seeds, you can use cardamom powder or essence.

Optional food colouring can be added - orange or yellow is traditionally used. Add it to the water alongside the sugar, saffron and rose water.

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[wpurp-searchable-recipe]Sooji Ka Halwa - Sweet Semolina Pudding - This Pakistani dessert is far quicker to cook than other desserts - at only 20 minutes of cook time, this may clock in as one of the quickest Desi desserts out there! - ghee, cashews, cardamom seeds (elaichi), semolina, water, sugar ((adjust to taste)), rosewater ((optional)), saffron ((optional)), , In a pestle and mortar, beat the cardamom seeds till the black seeds from inside come out. Discard the shells. If you don't have a pestle and mortar, put the cardamom seeds in a bag and beat with a rolling pin till the black seeds come out. ; In a pan, heat the ghee and add the cashews and cardamom seed remenants. Fry till golden brown, about 3 minutes. ; To the ghee, add the semolina. Roast the semolina on medium-low heat for 12-15 minutes, stirring very often and keeping close by at all times to ensure the semolina doesn't brown too much or burn. The kitchen will smell beautiful!; As the semolina is roasting, in a separate pan add the water, sugar, rosewater and saffron, Heat on medium heat and dissolve the sugar. Before it comes to a boil, turn the heat off and cover. ; Once the semolina has roasted, add the water. It will sizzle and bubble and steam will rise - but keep stirring! This is because we need to ensure no lumps are formed.; Keep stirring the halwa constantly until it begins to start pulling away from the edges and looks like the picture below; Sooji Ka Halwa is ready! Garnish with cashews and serve hot! ; ; - If you don't want to use cardamom seeds, you can use cardamom powder or essence.Optional food colouring can be added - orange or yellow is traditionally used. Add it to the water alongside the sugar, saffron and rose water. - Halwa Recipes - Pakistani Classics - Pakistani Dessert Recipes - Pakistani Vegetarian Recipes - Ready in 30 Mins or Less[/wpurp-searchable-recipe]

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