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A classic Indian dessert made with roasted semolina, ghee, sugar, and nuts. This warm, sweet, and aromatic pudding is often made for festivals and special occasions, ready in under 30 minutes.
For 4 servings
Prepare Sugar Syrup
Roast Nuts & Sooji
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A classic Indian dessert made with roasted semolina, ghee, sugar, and nuts. This warm, sweet, and aromatic pudding is often made for festivals and special occasions, ready in under 30 minutes.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 1005.76 calories per serving with 21.49g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Combine and Cook Halwa
Garnish and Serve
Replace the water entirely with whole milk for a richer, creamier texture and taste.
Add 1/2 cup of finely chopped pineapple or pineapple puree to the sugar syrup for a tangy and fruity flavor.
Substitute sugar with an equal amount of powdered or grated jaggery. Dissolve the jaggery in water and strain it to remove impurities before boiling.
Use coconut oil or a neutral vegetable oil instead of ghee to make a plant-based version.
Rich in carbohydrates from semolina and sugar, and fats from ghee, Sooji Halwa provides a quick and substantial energy boost.
Semolina is a good source of iron, a vital mineral for producing red blood cells, maintaining energy levels, and preventing anemia.
Ghee contains fat-soluble vitamins like Vitamin K2, which plays a role in calcium metabolism and helps maintain strong bones.
One serving of this Sooji Halwa contains approximately 580-600 calories, primarily from ghee, sugar, and semolina. It is a rich, energy-dense dessert.
Sooji Halwa is a traditional dessert that is high in carbohydrates, fats, and sugar. While it provides a quick source of energy, it should be enjoyed in moderation as part of a balanced diet, especially for individuals managing their calorie or sugar intake.
Lumps typically form for two reasons: either the sugar syrup was not hot enough when added, or you did not stir continuously while combining the liquid with the sooji. Ensure the syrup is simmering and you stir vigorously as you pour.
Absolutely. You can replace the water with an equal amount of milk, or use a 50/50 combination of milk and water. This will result in a richer, creamier halwa, often called 'Sheera' in some parts of India.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, sprinkle a tablespoon of hot water or milk over the halwa and warm it in a pan on low heat or in the microwave until soft and warm.
Yes, you can adjust the sugar to your preference, though reducing it too much will alter the traditional taste. Ghee is essential for the flavor and non-sticky texture, but you can reduce it slightly if desired. However, the authentic taste comes from a generous amount of ghee.