Crafted with just a tiny list of ingredients and ready in 15 minutes flat- this is a feat not a lot of dessert recipes can achieve- but that’s exactly what the sooji halwa does. This creamy, melt in the mouth Indian dessert has just the right balance of sweetness and creaminess you’re looking for, and is one of the easiest desserts you can whip up on a whim, and up with something that is sure to be a hit with everyone in the family.
Ready to give the recipe a try? Scroll down and get a quick gist of everything you should know before you do.
Ingredients For the Recipe
You’ll need a very simple set of ingredients to make this easy, flavorful sooji halwa
- Ghee: ⅓ cup
- Sooji (or Semolina): ½ cup
- Cashews (halved): 2 tbsps
- Almonds (chopped): 2 tbsps
- Jaggery/Sugar: 5 tbsps
- Cardamom powder: A pinch
- Milk: ½ cup
- Water: ½ cup
Kitchen Tools Needed
How to Make the Sooji Halwa
Once you have all your ingredients and tools ready, here’s what you need to do to make the sooji halwa.
Heat ghee on a pan over low to medium heat.
Once the ghee starts to melt, add the cashew and almonds. Saute for a minute.
Next, add the semolina and stir well. Keep stirring or else the semolina might burn.
Once the semolina starts to change color, add the jaggery and mix well.
Now add the milk and water and mix well so that everything comes together.
Once the semolina has fully roasted and turned golden brown, turn off the heat.
Add the cardamom powder next and give it a good mix.
Serve sooji halwa hot after garnishing with slivered almonds.
Frequently Asked Questions
This classic version of the sooji halwa has an unbeatable taste, that’s true. But if you’re feeling adventurous and want to take your taste buds for a ride, there’s a lot more you can add to the pudding to lend it a slightly different taste and flavor.
Chopped-up mangoes or strawberries can be added to the mixture to give the halwa a unique twist. Remember that if you are adding any of these, you’ll need to skip the cardamom powder and use some vanilla essence instead.
You could also add some pineapple chunks and pineapple juice (instead of the milk) into the pudding to lend it a tropical twist.
And of course, there’s always chocolate! You can add a teaspoon of cocoa powder into the mixture and top the halwa with chocolate chips- this can be a great hit with the kids!
Sugar and powdered jaggery are the two best sweeteners you could consider using to make this semolina pudding. Sugar always works best, because it is the easiest to work with, but if you’re more on the health-conscious side, you could use jaggery powder instead.
You definitely can! You could replace the ghee in this recipe with coconut oil or avocado oil, and the milk with water.
Considering how easy and straightforward it is to put this halwa together, there’s actually no reason you might want to prep it in advance. You can, however, batch make the pudding, allow it to cool down completely and transfer it to individual containers and freeze it for upto 3 months.
Then, when you want to enjoy it, just get it out of the freezer, thaw, and reheat it- it is that easy!
Your leftover sooji halwa can be transferred to an airtight container and refrigerated for upto 7 days. Then, when you want to enjoy it, just pop it in the microwave, reheat it, and you’re done!
If you’re reheating the halwa in a pan, you might need to add a few drops of water to rehydrate it and keep it from sticking to the pan or burning up.
Tips to Make the Sooji Halwa
Think you’re ready to give this recipe a try? Before you get into your kitchen, keep these additional tips and tricks in mind.
- The key to getting that perfect balance of nuttiness and fluffiness from your semolina is to dry roast it just the right amount. As soon as you start to see the semolina changing its color, turn off the heat.
- Remember to use the fine variety of semolina for this recipe. Using the coarse variety will not get you the results you are looking for.
- Make sure you use a thick, heavy-bottomed pan or pot to make this halwa. A nonstick pan or lightweight pan will cause the semolina to brown up quickly, and if you aren’t fast enough, you might end up burning it.
- To lend your sooji halwa an extra element of luxuriousness, you can also sprinkle some dried rose petals on the top before you serve.
- Fancy a bit of color to your semolina pudding? Before you add the milk into the mix, soak a couple of strands of saffron in it. This will lend your pudding a beautiful golden hue.
- This recipe calls for the halwa to be topped with chopped cashews and almonds, but you don’t necessarily have to stick to just those- chopped pistachios and golden raisins can also be added!
Serving Ideas & Suggestions
The beauty of this sooji halwa is that once it is done, you can plate it and enjoy it immediately. This is one of those desserts that has to be enjoyed warm, so even if you have refrigerated it, you’ll need to reheat it in a pan or a microwave before you serve it.
Loved how easy it was to put this dessert together? On the hunt for some more such quick and versatile dessert recipes, you can whip up? Take a quick peek at any of these.
- Besan Halwa: Rich Chickpea Flour Dessert
- Creamy Thai Mango Pudding Recipe
- Indian Gavvalu Dessert Recipe Made with Jaggery
Sooji Halwa: Easy Semolina Pudding
- ⅓ cup Ghee
- ½ cup Sooji (or Semolina)
- 2 tbsp Cashews (halved)
- 2 tbsp Almonds (chopped)
- 5 tbsp Jaggery/Sugar
- 1 tsp Cardamom powder
- ½ cup Milk
- ½ cup Water
- Heat ghee on a pan over low to medium heat.⅓ cup Ghee
- Once the ghee starts to melt, add the cashew and almonds. Saute for a minute.2 tbsp Cashews, 2 tbsp Almonds
- Next, add the semolina and stir well. Keep stirring or else the semolina might burn.½ cup Sooji
- Once the semolina starts to change color, add the jaggery and mix well.5 tbsp Jaggery/Sugar, ½ cup Milk, ½ cup Water
- Once the semolina has fully roasted and turned golden brown, turn off the heat.
- Add the cardamom powder next and give it a good mix.1 tsp Cardamom powder
- Serve sooji halwa hot after garnishing with slivered almonds.