Sooji ka Halwa

Sooji ka Halwa

Sooji ka Halwa

Veg

Semolina roasted in ghee until it turns a rich golden colour and the kitchen fills with a nutty, toasted aroma, then sweetened water or milk poured in and stirred continuously until the halwa pulls away from the pan into a glossy, firm mass, finished with cardamom, raisins, and cashews. The universal Punjabi celebration sweet — made at every puja, langar, and auspicious occasion; the simplest halwa and the one most freighted with religious significance. Offering sooji halwa at a gurudwara langar or temple is an act of seva; eating it at a gurpurab or wedding blessing is inseparable from the memory of those events.

Cuisines

Rajasthani Haryanvi Awadhi Himachali Banarasi Bihari Dogri Punjabi Delhi

Best for

Breakfast Snacks Dessert

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

1 cup sooji (semolina)
0.5 cup ghee
0.75 cup sugar
2 cups water
2 tablespoons cashew nuts
2 tablespoons raisins
4 pods cardamom
1 pinch saffron strands
— almond slivers for garnish

Instructions

  1. 1 Heat ghee in a pan over medium heat.
  2. 2 Add cashew nuts and raisins, sauté until golden, and set aside.
  3. 3 In the same pan, add sooji and roast on low heat until it turns golden brown and aromatic.
  4. 4 Meanwhile, in another pan, bring water to a boil and add sugar, stirring until dissolved.
  5. 5 Add cardamom pods and saffron strands to the sugar syrup.
  6. 6 Carefully pour the boiling sugar syrup into the roasted sooji, stirring continuously to avoid lumps.
  7. 7 Cook the mixture on low heat until it thickens and the ghee starts to separate.
  8. 8 Stir in the sautéed cashew nuts and raisins.
  9. 9 Garnish with almond slivers and serve warm.

Tips

Roast the sooji patiently on low heat to enhance the flavor and ensure it doesn't burn.