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A classic Indian dessert made with roasted semolina, ghee, sugar, and fragrant cardamom. This rich, comforting pudding comes together in under 20 minutes and is often served during festivals and celebrations.
For 4 servings
Prepare the Sugar Syrup
Roast Suji and Nuts
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A classic Indian dessert made with roasted semolina, ghee, sugar, and fragrant cardamom. This rich, comforting pudding comes together in under 20 minutes and is often served during festivals and celebrations.
This north_indian recipe takes 20 minutes to prepare and yields 4 servings. At 1014.66 calories per serving with 18.06g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Combine and Cook the Halwa
Garnish and Serve
Add 1/2 teaspoon of rose water or a few drops of kewra essence along with the cardamom powder for a different floral aroma.
Replace white sugar with an equal amount of powdered jaggery for a more earthy, traditional flavor. Add the jaggery to the water-milk mixture and dissolve it completely.
For a vegan version, replace ghee with a neutral vegetable oil or coconut oil, and use only water or a plant-based milk like almond or soy milk.
Add 2 tablespoons of desiccated coconut along with the suji while roasting to add a different texture and nutty flavor.
Semolina (suji) is a rich source of carbohydrates, which are the body's primary fuel. This makes Suji Halwa an excellent source of quick energy.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. It contains butyric acid, which is beneficial for gut health.
Semolina is a good source of iron and magnesium. Iron is essential for preventing anemia and maintaining healthy blood, while magnesium supports muscle and nerve function.
Lumps usually form for two reasons: either the suji was not roasted properly, or the liquid added was cold. Ensure you roast the suji well on low heat and always add the hot sugar syrup to the hot roasted suji while stirring continuously.
Store leftover halwa in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a pan over low heat with a splash of warm milk or water and stir until it softens and is heated through. You can also microwave it in short bursts.
Yes, you can reduce them slightly, but it will affect the final taste and texture. Ghee is crucial for the rich flavor and to prevent stickiness. Sugar provides sweetness and structure. Reduce in small increments to find a balance you enjoy.
Suji Halwa is a traditional dessert and is high in carbohydrates, fats, and sugar, making it a calorie-dense dish. While suji provides some iron and energy, and ghee offers healthy fats, it should be considered an indulgent treat to be enjoyed in moderation, especially during festivals and special occasions.
A single serving of this Suji Halwa (approximately 0.75 cup or 275g) contains around 650-750 calories. The exact number can vary based on the precise amounts of ghee and sugar used.
You can, but it will change the texture of the halwa significantly. Coarse suji (rava) will result in a more grainy and less smooth halwa, which is characteristic of a different dish called Rava Kesari. For the classic soft Suji Halwa, fine suji is recommended.