Sooji Halwa (Semolina)

save this recipe:

Sooji halwa served on a plate and dessert bowl

Recipe by

Saima Rahman

Servings

5-6

Prep time

5-6 mins

Cooking time

25mins

Sooji halwa is one of those classic South Asian desserts that never gets old. Made with semolina, ghee, sugar, and fragrant spices like cardamom and saffron, it’s soft, rich, and super comforting. I love it for breakfast with puri or paratha, but it’s also perfect as a sweet treat during festivals and special occasions. Roasting the semolina slowly and cooking it with flavored milk gives it that nutty aroma and melt-in-your-mouth texture that makes it a favorite in kitchens everywhere.

Ingredients

Prepare the milk

2 cups milk
1/4 tsp cardamom powder
5-6 strands Saffron
1tsp Rose water
Yellow food coloring 1 drop (Optional)

For the sooji:

1 cup sooji
1/2 cup Sugar
2-3 tbsp ghee (or as needed)
Garnish:
5-6 Almonds
5-6 Cashew

Directions

In a bowl, prepare the milk by adding cardamom powder, saffron strands, rose water, and optionally a pinch of yellow food coloring. Set aside.
In a pan, add ghee and sooji (semolina), roast it slowly over low heat, stirring continuously, until it turns golden brown and releases a nutty aroma. This step is key for flavor, so take your time.
Add the sugar and continue stirring until well combined.
Gradually pour in the prepared milk, stirring continuously to avoid lumps.
Cook the mixture until it thickens and the milk is mostly absorbed.
Remove from heat once it reaches your desired consistency.
Garnish with almonds and cashews before serving.

Thehungrycodercooks