Name: Sooji/Semolina Halwa
Prep time: 5 min
Cook time: 15 min
Total time: 18 min
Ingredients: ½ cup / 90 g Clarified butter (Ghee); ½ cup / 85 g Semolina (Suji); ½ cup / 100 g Sugar; 3 piece Cardamom; 1 stick Cinnamon stick; 1 tbsp / 8 g Chopped pistachios; 1 tbsp / 10 g Chopped almonds; 1 tbsp / 15 g Raisins; 2 cups / 474 ml Water

Growing up, Sooji/Semolina Halwa was a go-to dessert in my home. A simple pudding made with semolina (or sooji), ghee, sugar, and water, it brings back memories of festivals and celebrations. This classic Indian and Pakistani treat is quick, easy, and perfect for satisfying sweet cravings. The Sooji Halwa recipe is simple, yet so satisfying, and it’s great for anyone looking for a quick and comforting dessert.

What makes Sooji/Semolina ka halwa special is how easily it can be customized. You can add raisins, pistachios, or coconut flakes for extra flavor and crunchiness. It’s a simple dish, ready in 15 minutes, and brings a comforting taste with every spoonful. I’ll always remember how my mom made it during Eid, filling the house with the aroma of roasted suji and buttery ghee. This easy Sooji Halwa is perfect for anyone looking for a delicious treat with minimal effort.

What is Sooji/Semolina Halwa?

Sooji/Semolina Halwa is a sweet dessert made from semolina (sooji), ghee, sugar, and water, with Persian and Middle Eastern confectionery origins. This simple pudding can be enhanced with cardamom, nuts, or even milk for a creamy texture, while skipping ingredients like cardamom powder if preferred. It is one of the most beloved treats in Indian and Pakistani kitchens, making it a perfect best Sooji/Semolina Halwa recipe for any occasion.

My mom made suji halwa every day, a comforting dish with a rich aroma of clarified butter. Whether served with 100% water or 50% milk, it’s a versatile treat that satisfies sweet cravings, often prepared in just 15 minutes.

Types of Sooji Halwa

Regular Sooji Halwa

Sooji ka Halwa is the traditional, homemade version made with basic ingredients like semolina, ghee, sugar, and water. It’s a simple, comforting dessert that can be customized with add-ons like nuts, raisins, or even a touch of cardamom for extra flavor. This version is typically wheat-colored and is easy to prepare, making it a go-to for sweet cravings at home.

Sooji Halwa for Halwa Puri

A popular variation is Sooji Halwa for Halwa Puri, often served in restaurants alongside spicy Chana Masala, potato curry, and pooris or parathas. Unlike the regular version, this one is cooked for a shorter time, making it more liquidy and oily. It’s often given an orange-colored appearance with food coloring and is richer than the homemade version, making it perfect for festive occasions or a hearty brunch.

Fun Variations of Sooji Halwa

Sooji ka Halwa takes well to many fun variations. You can add a pinch of salt or use salted butter for a beautiful flavor. To make it creamier, try adding 1/2 cup milk once the water is absorbed. For an extra twist, my aunt used to add a whisked egg, and though it sounded unusual, I’ve enjoyed it too! These variations let you customize the dish based on personal preferences and make it even more delightful.

Ingredients for Sooji Halwa

Basic recipe: The 5 essential ingredientsto make a classic Sooji Halwa include semolina (sooji), butter or ghee, water, sugar, and cardamom.
Sooji: You can use either fine semolinafor a soft, fluffy texture or coarse semolina for a more grainy If you have any leftover semolina, it can be used for making Panjeeri.
Butter or Ghee: Gheeis the traditional choice, but good-quality butter is a great alternative. For a vegan version, you can substitute oil.
Water: The amount of waterdetermines the texture of the halwa. Use more water for a softer and thicker halwa, especially if you’re making halwa poori. A happy medium would be around 2.5 cups of water.
Cardamom: You can use whole cardamom podsor ground cardamom powder for flavor. If you prefer, you can omit cardamom and adjust according to taste.
Rose Water: I use Cortas brandof rose water, which has a strong flavor. Depending on your preference, you can use more or less, or skip it entirely.
Saffron: Saffronis optional but adds a unique flavor. Crush a few strands of saffron before adding them to the halwa.
Nuts and Garnishes: You can garnish the halwa with blanched, slivered almonds, raisins, or roasted pistachios. For extra crunch, chopped nutscan be added, or you can toast them lightly in ghee for about 2-3 minutes before use.

These ingredients let you customize your Sooji/Semolina Halwa based on your preferences, giving you the flexibility to create a dish that’s perfect for any occasion.

How to Make the Best Sooji Halwa

Prepare the Ingredients

Ratio of ingredients: Use 1/2 cup ghee, 1/2 cup Sooji/Semolina, and 1/3 cup sugar for the perfect balance. For a softer, creamier texture, use 3 times the water (or 50% milk + 50% water for extra creaminess).
Prepare your nuts: Lightly roast broken cashews in ghee on low-medium heat for 2-3 minutes.

Roasting the Sooji

Melt butter or ghee: In a heavy-bottomed pan, melt the ghee over medium-low heat.
Roast the semolina: Add sooji(semolina) and stir continuously to avoid burning. Roast until it releases a nutty aroma and changes color to golden (around 8-9 minutes).
Patience is key: Keep the heat medium-low to ensure even roasting. Stir continuously so it doesn’t burn, and avoid making it too dark, which will give a bitter taste.

Preparing the Liquid Mixture

Heat the milk-water-sugar mixture: In a separate saucepan, combine sugar, water, and milk. Heat until the sugar dissolves but don’t bring to a boil.
Add spices: Stir in cardamom(or cardamom powder) and rose water. Optionally, add saffron and let the mixture warm up.

Combine and Cook

Add liquid to roasted sooji: Carefully pour the hot liquid mixture into the hot pan with roasted semolina. The liquid will sizzle and splash, so do this slowly to avoid burns.
Stir constantly: Stir the mixture to ensure there are no lumps, and the texture becomes smooth and creamy. Continue stirring as the sooji absorbs the liquid and thickens.

Final Touches

Check consistency: The halwa should thicken and leave the sides of the pan when stirred. If it’s too thick, you can add a bit more milk or water to reach your desired consistency.
Garnish: Once it’s ready, garnish with slivered almonds, raisins, and any other nuts you like.
Serve warm: Serve the Sooji Halwa while it’s still warm, or store in an airtight container for later.

By following these key steps, you’ll create the perfect Sooji Halwa with a rich flavor and delicate texture that’s sure to satisfy your sweet cravings.

Nutritional Information:

A typical serving of Sooji Halwa contains around 150-200 calories, with 30-35 grams of carbohydrates, 3-4 grams of protein, and 7-10 grams of fat (depending on the use of ghee or butter). It also has about 10-15 grams of sugar, which can be adjusted for a healthier option.

Is Sooji Halwa Better as a Sweet Dessert or a Healthy Breakfast?

For Desserts

Sooji Halwa is a traditional dessert made with semolina, ghee, and sugar, flavored with cardamom, saffron, and sometimes rosewater. It offers a rich and indulgent treat with a delicate aroma and flavor. For an extra sweet touch, you can drizzle chocolate on top, or use dark chocolate for a bittersweet contrast. You can also add a bit more sugar to make it sweeter, making it a perfect dessert for special occasions or after meals.

For a Healthy Breakfast

When making Sooji Halwa for a healthy breakfast, reduce the sugar to make it more diet-friendly. You can add fresh fruits like apples, dates, or mashed bananas to enhance the natural sweetness and provide essential vitamins. Incorporating dried fruits such as raisins adds fiber, helping to keep you full longer. For a creamy texture and to balance sweetness, top the halwa with a dollop of yogurt. Don’t forget to sprinkle some toasted almonds, cashews, or pistachios for a satisfying crunch and an earthy flavor that contrasts perfectly with the sweetness.

Top 5 Tips:

Stir Constantly: Always stir to ensure a smooth, lump-free texture. This prevents burning and helps roast the semolina evenly.
Roast Properly: Roast semolina on low heat until golden and aromatic. Use fine semolina for a soft texture, or coarse for a grainy one.
Be Patient: Roasting slowly enhances flavor. Patience is key to achieving the right texture.
Follow Traditional Methods: Boil sugar and water separately to create a smoother halwa and better sweetness distribution.
Use Ghee or Butter: For richness and flavor, use ghee or good-quality butter, which adds depth to the halwa.
These tips will help you make the perfect, traditional Sooji/Semolina Halwa ka Halwa every time.

How to Serve Sooji/Semolina Halwa ka Halwa

Sooji ka Halwa can be served hot, warm, or even at room temperature. It’s a versatile dish that works perfectly as a dessert, a comforting breakfast, or a filling snack to satisfy your sweet cravings. Whether you’re enjoying it after a meal or as a quick bite during the day, it’s sure to be both satisfying and delicious.

FAQs

Is semolina halwa healthy?
Sooji Halwa can be part of a balanced diet when eaten in moderation. It is rich in carbohydrates, healthy fats (from ghee), and can be customized with nuts for added protein. However, it is high in calories and sugar, so it’s best enjoyed occasionally.
What is sooji halwa made of?
Sooji Halwa is made from semolina (sooji), ghee (clarified butter), sugar, and water. It is often flavored with spices like cardamom, cinnamon, and garnished with nuts and dried fruits.
What is semolina halva made of?
Semolina Halva is made from semolina (also called sooji), ghee, sugar, water, and can include cardamom or cinnamon. It’s often garnished with nuts and raisins.
What is suji halwa called in English?
Suji Halwa is typically referred to as Semolina Pudding or Semolina Halva in English.