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.