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Halwa Poori- Sooji Halwa served with chana and poori
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Sooji Halwa

Sooji Halwa; Indian semolina pudding recipe. This Halwa is a part of the Ashtami Prasad and is served with Poori and Kala Chana traditionally.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert, Indian sweets
Cuisine: Indian, North Indian
Servings: 8
Calories: 326kcal

Equipment

  • Heavy bottomed Saute pan
  • Balloon whisk

Ingredients

  • 1 cup Coarse semolina Sooji ( Bombay Rava)
  • 10 tbsp ghee
  • 4 green cardamoms crushed
  • 3/4 cup sugar
  • 2.5 cups hot boiling water
  • 1 tsp edible rose water

For garnish

  • 12 cashews broken

Instructions

Roasting the Semolina

  • Heat 1 tbsp of ghee in a pan.
  • Now, add 1 cup semolina and mix well.
  • Turn down the heat to the lowest.
  • Begin roasting the semolina by stirring every now and then.
  • Roast the semolina until turns a deep golden brown.
  • This process easily takes somewhere between 6 to 8 minutes.

Cooking the semolina

  • Once you have finished roasting the semolina, you can see that color is all changed.
  • Immediately transfer the roasted semolina to a plate.
  • Heat the same pan and add 2 tbsp of ghee.
  • Now, add the crushed cardamom and roasted semolina. Mix well.
  • Turn down the heat to the lowest.
  • To this mixture, add hot boiling water.

Whisking to avoid lumps

  • Once you have added the water, use a balloon whisk and keep stirring through the mixture until it absorbs all the water. At one point, the Sooji will have absorbed all the water and become solid.
  • Allow this mixture to cook fully until the semolina is fully cooked.
  • The semolina will look dry and fluffy once its cooked.
  • This stage takes about 4 to 5 minutes.
  • Add 1/2 of the remaining ghee and stir well to combine.
  • Continue stirring until you see no ghee on the surface.

Adding sugar

  • Look at the above picture. The second tile shows how the semolina looks once it s fully cooked. Now add the sugar and mix well using a balloon whisk.
  • The mixture will become watery as soon as you add sugar.
  • Now, add the remaining ghee and rose water.
  • Stir well.
  • Cook the mixture until it begins to solidify again.
  • This takes around 2 to 3 minutes on medium heat.
  • The Halwa is completely cooked when it does not stick to your fingers and you can easily roll it into a small ball.
  • Once done, garnish with chopped nuts.
  • You can either serve it as is or spread them on to a tray and slice them into squares.

Notes

Recipe Notes

  1. Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
  2. Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
  3. The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
  4. Using a balloon whisk to stir the Halwa gives the best results.
  5. I have just added raw cashews as garnish. You can add slivered almonds and pistachios too.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 326kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 5mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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