Suji ka Halwa
A classic North Indian sweet made with roasted semolina, ghee, sugar, and nuts. This rich, fragrant pudding comes together in minutes and is perfect for celebrations or a comforting dessert.
For 4 servings
4 steps. 20 minutes total.
- 1
Heat ghee in a heavy-bottomed pan or kadai over medium-low heat
- a.Add the suji and roast, stirring continuously, for about 8-10 minutes until it becomes fragrant and turns a light golden brown. Add the chopped cashews, almonds, and raisins, and sauté for another minute until the nuts are lightly toasted and the raisins puff up.
- 2
Step 2
- a.While the suji is roasting, combine the water, sugar, and cardamom powder in a separate saucepan. Bring the mixture to a rolling boil over high heat, ensuring the sugar dissolves completely.
- 3
Turn the heat under the suji to low
- a.Very carefully, pour the boiling hot sugar syrup into the roasted suji mixture; be cautious as it will splutter. Stir constantly and vigorously to prevent any lumps from forming. The suji will absorb the water quickly. Continue to cook, stirring, for 2-3 minutes until the halwa thickens, becomes glossy, and starts to pull away from the sides of the pan.
- 4
Turn off the heat
- a.Garnish with a few extra slivered almonds if desired and serve the Suji ka Halwa warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the suji on a low to medium-low flame for the best flavor and even color. Rushing this step will result in a raw taste.
- 2Always add boiling hot water to the roasted suji. Using cold or warm water will cause lumps.
- 3Be very careful when adding the hot water, as the mixture will steam and splutter intensely.
- 4For a richer, creamier texture, you can replace 1 cup of water with 1 cup of whole milk.
- 5The amount of ghee is crucial for the perfect non-sticky, glossy texture. Don't skimp on it.
- 6You can add a few strands of saffron to the boiling water for a beautiful color and aroma.
Adapt it for your goals.
Vegan
Replace ghee with an equal amount of coconut oil or a neutral-flavored vegetable oil. Ensure you are using only water, not milk.
healthyHealthy
Reduce the sugar to 1/2 cup and ghee to 1/4 cup. You can also substitute white sugar with jaggery powder for a more rustic flavor.
kid friendlyKid friendly
Use finely powdered nuts instead of chopped pieces to prevent choking hazards. You can also blend in some fruit puree like banana or apple after the halwa is cooked.
quickQuick
To save time, you can dry roast a large batch of suji beforehand and store it in an airtight container. This cuts the roasting time down to just a few minutes.