Hulluah (Semolina Halwa)
A traditional Indian sweet made from semolina (sooji/suji) steeped in water to create a milk, then cooked with sugar, ghee, and aromatic spices. This rich, fragrant dessert is molded into shapes while warm.
Ingredients
- 1 cup Semolina (sooji/suji) (Half a seer, approximately 1 pound or 450g)
- 2 cups Water, for steeping (One seer, approximately 2 pounds or 900ml)
- 1 cup Sugar (Half a seer, approximately 1 pound or 450g)
- 6 ounces Ghee (clarified butter) (Three chittacks, approximately 3/4 cup or 170g)
- 6 pods Green cardamom pods, white (Lightly crushed)
- 2 sticks Cinnamon sticks, small (About 2 inches each)
More recipes using Semolina
Sooji Halwa (Semolina Pudding)
A traditional Indian sweet made with roasted semolina, ghee, sugar syrup, nuts, and aromatic spices. This rich dessert is molded into shapes while hot and served as a festive treat.
Suji Halwa / Semolina Dessert
A delightful Indian dessert made with semolina, ghee, sugar, and cardamom, offering a rich and aromatic treat.
Bombay Pudding
A traditional Indian dessert made from roasted semolina, formed into cakes, fried until golden, and served with lemon-flavored syrup. This sweet treat features crispy exteriors and soft interiors.
Sooji (Semolina) Cheela
A simple, easy-to-make dish that requires minimal oil and incorporates a variety of vegetables, perfect for breakfast, lunch, or dinner.
Instructions
- 1Place the semolina in a large bowl and add the water. Stir to combine, then cover and let steep at room temperature for 12 hours (or 18 hours if making in winter/cold weather).
- 2After steeping, strain the mixture through a coarse cloth or cheesecloth into a clean bowl. This creates the 'milk of soojee'. Discard only large impurities that don't pass through; most of the fine semolina should go through the cloth.
- 3In a small pan, warm the ghee over low heat. Add the cardamom pods and cinnamon sticks and let them infuse the ghee for 2-3 minutes until fragrant. Keep warm and set aside.
- 4Pour the strained semolina milk into a large heavy-bottomed pan. Add the sugar and place over medium heat. Bring to a boil, stirring constantly to prevent sticking and ensure the sugar dissolves completely.
- 5As the mixture begins to thicken, gradually add the warm spiced ghee (with the cardamom and cinnamon). Continue stirring constantly to incorporate the ghee and prevent the mixture from sticking to the bottom of the pan.
- 6Continue stirring constantly over medium heat until the mixture thickens considerably and begins to pull away from the sides of the pan. The halwa should have a glossy appearance and a thick, pudding-like consistency. This will take about 12-15 minutes of continuous stirring.
- 7Remove the pan from heat. While the halwa is still warm, transfer it into greased molds or shapes, or spread it in a greased shallow dish. Press down gently to compact. Allow to cool slightly before unmolding or cutting into pieces.
