Sooji ka Halwa - Semolina Pudding
While this dessert has simple ingredients and the recipe involves easy methods, this turns up into a pretty exotic desert. Sooji ka Halwa is served as a desert in India, but it is also enjoyed with fresh parathas or bread served in breakfast or brunch in some other parts of the world.
Author: Admin
Cuisine: Indian
Recipe type: Dessert
Serves: 4
Prep time:
Total time:
Ingredients
- 1⁄2 lb semolina /sooji / fine split wheat
- 5 T clarified butter or ghee
- 1 c sugar to taste
- 4 cardamom
- 1 cinnamon stick
- 10 almonds
- 10 cashews
- 12 raisins
- 1 pn orange food color/ saffron
- 1⁄2 c milk
Instructions
- Warm the clarified butter/ghee in a thick bottom pot. I strongly recommend using these for cooking desserts since it regulates heat well and skips the sugars from getting burnt.
- Fry the almonds and cashews till golden brown. The raisins need to be fried and removed quickly. Set aside these dry fruits to garnish later.
- In the same pot with ghee add cinnamon sticks and cardamom, these spices emanate a lot of flavor to the dessert.
- Next add Sooji/ semolina to the pot in small portions and sauté on low flame, stirring occasionally till it is slightly brown and emanates a pleasant aroma.
- Alternatively, in another pot make sugar syrup by heating ½ to 1 cup water and sugar together.
- Add this sugar syrup plus an additional 2 cups of warm water to the Sooji/semolina for it to cook.
- Keep stirring the Sooji while cooking on low flame and check for sweetness. Adjust sugar to taste.
- When the Sooji/ semolina absorbs the syrup and gets cooked, add the saffron mixed in ½ cup of milk.
- Keep stirring till a good consistency is formed and the Sooji dessert is done.
- Garnish with golden almonds, cashews and raisins and serve warm.
Notes
The sooji halwa or semolina pudding is made is different parts of the world with slight variations. Sooji halwa/ semolina pudding seems to be part of cuisines of India, Pakistan, Greece, Morocco, Italy and Germany!
Serving Size
Serving size: 4
