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.
Ingredients
- 1 cup Semolina (sooji/rava) (Half a seer is approximately 500g or about 2.5 cups; modernized to 1 cup for reasonable portions)
- 0.5 cup Ghee (clarified butter) (Can substitute with unsalted butter if needed)
- 1 cup Sugar (For making syrup)
- 1.5 cups Water (For sugar syrup)
- 0.25 cup Almonds, sliced or slivered (Can be blanched and sliced)
- 0.25 cup Raisins (Golden or dark raisins)
- 4 pods Green cardamom pods (Lightly crushed)
- 2 sticks Cinnamon sticks (About 2 inches each)
More recipes using Semolina
Suji Halwa / Semolina Dessert
A delightful Indian dessert made with semolina, ghee, sugar, and cardamom, offering a rich and aromatic treat.
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.
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.
Soojee Fritters (Tea-Table Sweet)
Delicate fried semolina fritters made with eggs and milk, served as a sweet tea-time treat. These golden-brown fritters are crispy on the outside and soft inside, finished with a dusting of crystallized sugar.
Instructions
- 1In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves completely. Bring to a gentle boil and simmer for 3-4 minutes until slightly thickened. Remove from heat and set aside.
- 2In a large heavy-bottomed pan or kadhai, dry roast the semolina over medium-low heat, stirring constantly, until it turns golden brown and aromatic. This should take about 8-10 minutes. Transfer to a bowl and set aside.
- 3Lightly crush the cardamom pods to release their seeds and aroma. Break the cinnamon sticks into smaller pieces if needed.
- 4In the same pan, melt the ghee over medium heat. Add the crushed cardamom and cinnamon pieces and fry for 30 seconds until fragrant. Add the roasted semolina and stir well to coat with the spiced ghee. Continue to fry for 3-4 minutes, stirring constantly.
- 5Add the almonds and raisins to the pan. Stir well and continue to fry for 2-3 minutes, stirring constantly to prevent burning and ensure even mixing.
- 6Carefully pour the prepared sugar syrup into the pan (it will sizzle). Stir continuously and vigorously to prevent lumps from forming. Continue to cook over medium heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan, about 5-7 minutes.
- 7While the halwa is still hot, quickly transfer it into greased molds, small bowls, or a greased plate. Press down gently to compact. Allow to cool for 5-10 minutes, then unmold or cut into desired shapes. Serve warm or at room temperature.
