Dogri Sooji Halwa
Veg
Semolina halwa with ghee and dry fruits — coarse semolina (sooji) fried in a generous quantity of ghee in a heavy kadhai until golden-brown and nutty-smelling, then flooded with hot sugar syrup and stirred vigorously until absorbed into a glossy, grainy halwa. Finished with cardamom, raisins, and cashews. Made at every puja, festival, and auspicious occasion in Dogra households — the first food prepared and offered to the deity before the household eats.
Cuisines
Haryanvi
Dogri
Best for
Breakfast
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | sooji (semolina) |
| 3/4 cup | sugar |
| 1/2 cup | ghee |
| 2 cups | water |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
Instructions
- 1 Heat ghee in a thick-bottomed pan on medium heat.
- 2 Add cashew nuts and fry until golden brown, then remove and set aside.
- 3 In the same ghee, add raisins and fry until they puff up, then remove and set aside.
- 4 Add sooji to the remaining ghee and roast on low heat until it turns golden brown and releases a nutty aroma.
- 5 In a separate pot, bring water to a boil.
- 6 Slowly add the boiling water to the roasted sooji, stirring continuously to avoid lumps.
- 7 Add sugar and cardamom powder to the sooji mixture and stir well.
- 8 Cook until the sugar dissolves completely and the mixture thickens to a halwa consistency.
- 9 Garnish with the fried cashew nuts and raisins before serving.
Tips
Roasting the sooji well is crucial for the perfect texture and flavor.