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
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) Halwa
- 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)
- 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.
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~