Semolina (Suji/Sooji) Halwa

As the monsoon season begins and the temperature starts to drop, the rain is pouring an instant craving for something warm and sweet begins. In times like that Semolina (Suji/Sooji) halwa is one dish you need to know.

Out of all the Halwa desserts that I know, this is one of my favourite halwa recipes. Just imagine, rain is pouring down, the weather is cool, and you get this warm Semolina Halwa with its sweetness tempered with the spiciness of cardamoms and those chunky bits of almond and pistachios.

Aah..mazing! It sure is very comforting and takes less time too.

Besides being a dessert, it can be served as a festive dessert, or even a breakfast delicacy with puris. The tricky thing here is the ratio of Semolina (Suji):Water: Sugar and the ratio I use is 1:2:1  where water is divided as (1 part water and 1 part milk). For more tips & tricks see the end of the recipe.

Print Recipe

Semolina (Suji) Halwa

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breakfast, Dessert

Cuisine: Pakistani

Servings: 6

Author: Hirra Pervaiz

Ingredients

• 1 Cup Semolina (Suji/Sooji)
• 1 Cup Granulated Sugar
• 1 Cup Water
• 1 Cup Full Cream Milk
• 1/2 Cup Ghee
• 5 Pods Green Cardamom (Split open)
• 2-3 drops Kewra Water (Essence)
• 1/4 Cup Almonds (sliced for garnishing)
• 1/4 Cup Pistachios (sliced for garnishing)

Instructions

• In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
• Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
• While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
• While the Semolina has been roasted, and you’ve achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
• Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
• Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
• Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

Tips & Tricks

• If you want that very soft consistency to go with puris increase the amount either milk or water in the recipe according to your desired consistency
• You can be creative with your serving by using different shaped moulds to serve your halwa
• Garnish it with cashew nuts, raisins or coconut
• This simple halwa can be made flavoursome as Pineapple Semolina Halwa or Orange Semolina halwa too (will post these recipes soon)

~Happy Cooking and Keep Tickling those Tastebuds~