Sooji Halwa, a rich and comforting dish, takes you straight to the heart of Indian kitchens, much like a warm embrace after a long journey. This versatile sweet is made with semolina, ghee, and sugar, offering nostalgia.
As a classic comfort food, Sooji Halwa bridges the gap between culinary exploration and homey simplicity. With each bite, you can taste the delicate layers of ghee-infused grains, making it an inviting treat.
Explore the fusion of cultures through food, experimenting with flavors and techniques from every corner of the world, and enjoy the soul-soothing experience.
What I Didn’t Expect About This Recipe?
- I never expected Sooji Halwa to become my go-to comfort food during busy days. It’s incredibly quick to make yet feels so indulgent.
- The fragrant aroma of ghee takes me back to my travels in India, where every street corner had its own version of this comforting treat.
- Over time, I’ve added nuts or a hint of cardamom for extra flair, making the recipe my own while still keeping its traditional charm.
- Surprisingly, it’s been a great dessert for my health-conscious lifestyle, offering an energizing start to the day when made with minimal sugar.
- Above all, this recipe tastes so good—it’s like a warm hug in a bowl, perfect for any time of day!
Sooji Halwa Recipe
Sooji Halwa is a rich, aromatic Indian dessert made with semolina, ghee, sugar, and nuts. This warm and comforting dish is known for its soft, melt-in-the-mouth texture and is often prepared during festivals, celebrations, or as prasad. Its fragrant, nutty flavor makes it irresistible.
Equipment
- Kadai or heavy-bottomed pan
- Saucepan for sugar syrup
- Spatula or ladle for stirring
- Mortar and pestle for cardamom
- Measuring cups and spoons
- Mixing bowl
Ingredients
- ⅓ cup Ghee
- ½ cup suji
- 1 pinch edible camphor optional
- 2 tbsp golden raisins
- 1.25 cups water
- ⅓ cup sugar
- 10 cashews
- 1 tsp chironji
- ½ tsp cardamom powder
Instructions
- Crush the green cardamom seeds into a fine powder using a mortar and pestle, discarding the husks.
- Heat a kadai or pan on low heat, add ghee, and let it warm up.
- Meanwhile, in a separate pan, combine sugar and water and place it on medium-high heat to bring the mixture to a boil.
- Once the ghee is hot, add semolina and cashews, stirring continuously to prevent sticking and ensure even roasting.
- Keep an eye on the sugar syrup; if it begins to boil, reduce the heat and let it simmer.
- Roast the semolina for about 7 to 8 minutes until the grains change color and the cashews turn golden.
- The ghee should begin to separate, and the mixture will release a nutty aroma.
- Avoid over-roasting, as the semolina should not turn brown.
- Proper roasting is crucial for the right texture; insufficient roasting can leave a raw taste in the halwa.
- Next, mix in the prepared cardamom powder, chironji, raisins, and optional edible camphor.
- Slowly pour the hot sugar syrup into the roasted semolina mixture while stirring continuously to prevent splattering.
- The semolina will absorb the liquid and swell, thickening the mixture.
- Stir frequently until it pulls away from the edges of the pan.
- Serve hot, warm, or at room temperature as a dessert or sweet snack.
Notes
- Use a combination of ghee and a splash of milk while roasting semolina.
- Stirring continuously prevents lumps and ensures smooth, non-grainy halwa.
- Adjust sugar and ghee according to taste; adding more ghee enhances the halwa’s softness.
- For a more festive touch, garnish with slivered almonds, pistachios, or saffron strands.
| Nutrition | Value |
| Calories | 344kcal |
| Carbohydrates | 40g |
| Fibre | 48g |
| Fat | 20g |
| Protein | 4g |
| Cholesterol | 44g |
Variations To Help You Customize This Dish!
- Nuts and Dried Fruits: Add a variety of nuts such as almonds, pistachios, or walnuts for a crunchy texture. You can also use different dried fruits like dates, apricots, or figs for added sweetness and flavor.
- Flavored Sooji Halwa: For a twist in flavor, add rose water, kewra water, or saffron to the ghee while roasting the semolina. This gives the halwa a fragrant, exotic touch.
- Vegan Sooji Halwa: Replace ghee with coconut oil or any other plant-based oil. Use coconut milk or almond milk instead of regular milk for a dairy-free version.
- Chocolate Sooji Halwa: Add cocoa powder or melted chocolate to the semolina while roasting to create a rich, chocolaty variation of the classic halwa.
- Savory Sooji Halwa (Sheera): For a savory twist, skip the sugar and add salt, pepper, cumin, and curry leaves. You can also include vegetables like peas, carrots, or bell peppers for a unique, savory flavor.
