Sooji ka halwa recipe is one of the very first recipes I learned when I was in school. I remember, we had a beginner-friendly recipe in our home economics book that we were required to master. This is the same recipe I’m sharing with you, which needs only 20 minutes and 4 essential ingredients. If you are in a rush and need a dessert that is quick and easy yet absolutely delicious, then make this sooji ka halwa. Let me show you the step-by-step process so you can make this recipe perfectly every single time.
What goes into sooji ka halwa recipe
Sooji, water, ghee, and sugar are the essential ingredients. You can add nuts and cardamom if you like, but you can make this recipe without them.
Water and sugar
The water quantity is always double the amount of sooji. For every one cup of sooji, you’ll use two cups of water. For poori ka halwa, the quantity of water is three times the quantity of semolina.
I suggest using an equal quantity of sugar, but if you like it slightly less sweet, then use 3/4 cup of sugar for 1 cup of semolina. Add sugar and water to a pan, and cook it over medium heat until the sugar dissolves. It’ll take 3-4 minutes; then keep it aside.
Dried Fried/Nuts
Traditionally, raisins and dried coconut are added to sooji ka halwa. However, I used almonds as well. Add 2 tbsp of ghee in a pan and stir fry the nuts for 2-3 minutes or until they change color and the raisins puff up, then take them out and leave them on the side.
Ghee
For 1 cup of semolina, use 1/2 cup of ghee. You can also use oil if you like to make it vegan. Sometimes I don’t have ghee; then I use unsalted butter of the same quantity.
Sooji/semolina
I used coarse semolina since I like the texture, and traditionally sooji ka halwa should be danedar, meaning it should have texture, but if you don’t like texture, then use fine semolina instead. The color of semolina or sooji is very important. To achieve the perfect color make sure to follow these tips
- Cook the sooji over medium to low heat
- Stir it constantly
- As soon as you get the desired color, move the semolina away from the stove and then add sugar syrup (prepared in step one)
Once you get the desired color, add sugar syrup. It may splatter, so make sure to add the syrup slowly and keep the pot away from yourself.
It will start bubbling, so keep stirring over low heat and keep it away from the stove. Within 1-2 minutes, the syrup will be absorbed. Bring it back to the stove over low heat. Give it another 2-3 minutes. Add the fried nuts. Mix it, but not to overmix; that will ruin the texture. Serve it right away.
How to serve sooji ka halwa
I like to serve this easy sooji ka halwa as a dessert; sometimes I serve it with basbousa, or I like to serve it alongside puri, and halwa puri k chaney. Another dessert that I like to make is gajjar ka halwa. Make sure to check it out.
Sooji ka halwa
Ingredients
- 1 cup sooji coarse semolina
- 1/2 cup ghee or melted butter
- 3/4 cup sugar or to taste
- 2 cups water
- 3 green cardamom
- 10 almonds
- 1/4 cup dried coconut sliced
- 1/4 cup raisins
Instructions
Prepare sugar syrup
- In a pan, add sugar and water. Cook it over medium heat until the sugar dissolves, and set it aside.
Roast Nuts
- In another pan, add 2 tbsp of ghee, then add almonds, raisins and coconut.
- Fry over medium heat for 3-4 minutes, then take them out on a plate.
Roast Sooji
- In the same pan, add the remaining ghee and then add semolina/sooji. Cook it over medium-low heat while stirring constantly until it turns light brown. Keep an eye on it, or it will burn.
Mix sugar syrup
- Once you get the desired color of sooji, move the pan away from the heat and then add sugar syrup.
- Mix it well, and within a few minutes, sooji/semolina will absorb water and puff up.
- Bring the pan back to the stove over low heat and cook until all the water is absorbed. It’ll take a total of 4-5 minutes. Don't overmix.
- Now add roasted nuts. Mix and enjoy