Extremely delicious, easy and quick Suji ka Halwa or Sooji ka Halwa Recipe (Indian Semolina Pudding). This recipe is made using sooji, ghee, water, sugar and cardamom. Perfect for Diwali or any Indian festival or celebrations
Suji ka Halwa / Sooji ka Halwa is one of the MOST Popular and frequently made Indian desserts of all times.
Its popularity is such that no matter which part of India you visit, you can find this recipe…even in restaurants all across the globe.
What is Suji ka Halwa?
It’s an Indian dessert pudding made using semolina (suji), water, ghee and sugar. Very basic ingredients but if done right, it can result in a fingerlicking dish.
If you don’t measure or eyeball the ingredients, it takes a minute to ruin the entire recipe into a pulpy mess.
It’s also the most used recipe in Indian Festivals, especially when offering it in the temple or celebrating any auspicious event at home.
Most people love it because it’s extremely easy to make (and digest too), taste awesome, looks rich n smells even divine.
And One more thing, depending on your taste, the color or the halwa ranges from light to dark.
It’s popularly known as Sheera or Lapsi too
Ingredients to Make Suji ka Halwa / Sooji ka Halwa
It’s made using 3 very basic ingredients and then rest are added ingredients as per choice + decoration:
- Suji / Sooji – known as Semolina in English
- Ghee – Clarified Unsalted Butter
And to make the perfect suji ka halwa, these Ingredients need to be properly measured n added carefully.
If you don’t measure the exact ingredients you’ll end up with different versions of halwa
( Too sweet or less, too watery or dry, too oily or less, no taste Coz something is still missing OR the worst burning it).
To begin with, Halwa is the easiest of Indian desserts and also the most famous one. Because it’s so easy to make, it’s made a lot and I mean a lot of times in Indian homes.
Growing up, I remember eating it in Every Festive occasion and every household tries to improvise on the version.
You can find the halwa in a basic cream color to all sorts of color added by people….I’ve even had a purple halwa 😉
How to Make Suji ka Halwa / Sooji ka Halwa
Although this is a fairly simple recipe, but if not measured and the steps are not followed, it goes from delicious to a mess in seconds.
So here are the Important steps:
- We start by heating ghee/butter in a pot.
- Then we add semolina (suji/sooji) and roast it in ghee over low flames.
- After 2-3 minutes of roasting, we add cardamom and water.
- Then immediately after adding water, we add sugar and then mix everything.
- It’s Extremely Important to add Water + Sugar after each other as it dissolves easily and quickly.
- Then we keep whisking/mixing till the halwa fluffs up (about 1 minute).
- Then turn off the heat. At this time, if you want, you can add nuts or raisins.
- Mix everything and serve hot or cold.
(Step By Step Process Picture to Make Suji ka Halwa)
How / When Do I Serve Suji ka Halwa?
This halwa is mostly served during weekend brunch or even breakfast and anytime after meal dessert too.
It’s also perfect for Indian festivals or puja because it’s so quick to make.
It’s also perfect for a potluck or large Indian gatherings.
I usually serve it in bowl/tall glasses and then decorate with almonds, pistachio, coconut and edible flowers on top. (It’s a stellar and always a Hit in my parties).
You can store it in an airtight container in the fridge for 2-3 days.
Tried Our Recipe – AWESOME!!!
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- 1 Cup Suji / Sooji (Semolina)
- ½ Cup Sugar – I’m using white cane sugar
- ¼ Cup Ghee
- 1½ Cup Water
- 1 Tsp Crushed Green Cardamom
- ½ Cup Chopped Almond
- 1 Tbsp Crushed Almonds
- 1 Tsp Crushed Green Cardamom
- 1 Tsp Edible Rose Petals
- 1 Tsp Coconut Flakes
How to Make Suji ka Halwa - Sooji ka Halwa:
- Heat a large nonstick wok/pan on high, add oil, unsalted butter and semolina (cream in color), Saute for 2min on high.
- Reduce heat to low and keep sauteing for 2-3min till semolina changes into light brown color.
- Add almonds, cardamom and sauté for another 2min. (Now semolina must turn into a light-medium brown in color)
- Add water, sugar, and sauté on high heat and the semolina will start to absorb water (Happens within 1-2min).
- Now the semolina will become pulpy and thick like pudding absorbing most of the water, turn off the heat.
- Transfer in serving dish/bowls (Make sure not to use thin paper dishes as the heat, oil & water will melt the paper).
- (Optional) Sprinkle almonds, cardamom, rose petals and coconut flakes on top.
- Serve Hot or Cold as per choice.
Suji/Sooji: – I’m using regular semolina (It comes in different variety like fine, extra fine or grainy)
Amount Per Serving: Calories: 322Total Fat: 32gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 8mgSodium: 126mgCarbohydrates: 105gFiber: 8gSugar: 36gProtein: 16g