Sooji Halwa is a beloved dessert in Pakistan and India, often enjoyed during Eid, weddings, or special occasions. Literally meaning “semolina sweet” in Urdu, sooji halwa is made primarily with semolina and can be served either hot or chilled.
Interestingly, this dessert bears a resemblance to the Algerian treat known as Tamina—Toasted Semolina with Butter and Honey—a recipe I’ll share soon! Tamina is commonly prepared to celebrate Aqiqa, the Islamic welcoming ceremony for a newborn.
Back to our classic Suji Ka Halwa, I’m excited to share a simple yet traditional recipe with you. The key to achieving a delicious, authentic flavor is roasting the semolina well with ghee. You can also customize it with dry fruits and nuts like raisins, cashews, or walnuts, while a hint of cardamom adds a sweet, exotic touch. The amount of cardamom can be adjusted to suit your taste preferences.
Enjoy creating this timeless dessert, perfect for any celebration!
Ingredients
- 1 cup medium-semolina
- ½ cup ghee
- ½ cup sugar, or as required
- 2 cups water
- 1 tsp cardamom powder
- 2 tbsp cashews
- 2 tbsp almonds
- 2 tbsp raisins
Instructions
- In a sauce pan add the ghee and heat over a medium-low heat
- Add the almonds and cashews and stir for couple of seconds until golden then add the raisons, stir for another 30 seconds.
- Add semolina into it and using a wooden spoon stir and twist and turn the mixture constantly so that it does not stick to the pan and roasts evenly for about 8 mins until semolina changes its colour.
- Stir in the sugar and cardamom powder and cook for a min.
- Pour in the hot water slowly to avoid spluttering, stir continuously until the mixture is thickened and water is absorbed, and Voila Suji halva is ready to be served.
