Sooji Halwa (Semolina Pudding with Ghee and Cardamom)
Why this recipe works
- Properly toasted semolina: Cooking the semolina in ghee before adding syrup gives the halwa its nutty flavour and helps prevent a raw, pasty finish.
- Smooth, glossy texture: Adding hot syrup to the toasted semolina helps the grains hydrate evenly, creating a soft, cohesive pudding.
- Fragrant finish: Cardamom, saffron, ghee, nuts and raisins build a warm, aromatic sweetness without making the recipe complicated.
Get the most out of this recipe
Timing notes
- Best served warm: Sooji halwa has its softest, glossiest texture shortly after cooking, once it has rested briefly and the semolina has settled.
- Toast patiently: Most of the cooking time is spent stirring the semolina; rushing this stage can leave the halwa tasting flat or raw.
Texture tips
- For a smoother halwa: Pour the hot syrup in gradually while whisking, then stir until the mixture thickens and begins to pull away from the pan.
- Avoid a gritty texture: Keep the heat moderate and stir constantly so the semolina toasts evenly before it absorbs the syrup.
Ingredient notes
- Use good ghee: Ghee is central to the flavour, so a fresh, aromatic one will give the halwa a cleaner buttery depth.
- Whole cardamom adds fragrance: Lightly crushed pods perfume the syrup gently; remove them before serving if you prefer not to bite into whole spices.
Make-ahead tips
- Reheat gently: Warm leftovers slowly with a splash of water, stirring until the halwa loosens and becomes smooth again.
- Freeze in portions: Cool completely before freezing, then defrost overnight in the fridge and reheat until piping hot.
Equipment you'll need
Ingredients
Instructions
- In a saucepan, combine the granulated sugar and water. Lightly crush the green cardamom pods, add them with the dried saffron threads, and bring to a gentle simmer for 3 to 4 minutes to lightly perfume the syrup. Keep the syrup hot on a low heat while you toast the semolina.
- In a second saucepan over medium heat, melt the ghee. Add the cashew nuts and cook for 1 to 2 minutes until lightly golden, then stir in the raisin for 30 seconds until it plumps. Tip the nuts and raisins into a bowl, leaving as much ghee behind as possible.
- Add the semolina to the ghee and cook over medium-low heat, stirring constantly, until it smells nutty and turns a deeper golden colour. This should take 6 to 8 minutes; keep it moving so it toasts evenly without catching.
- Carefully pour the hot syrup into the toasted semolina in a steady stream while whisking to prevent lumps. Cook for 3 to 5 minutes, stirring, until the halwa thickens, turns glossy, and starts to pull away from the sides of the pan. If you see cardamom pods, you can fish them out now or leave them in for extra fragrance.
- Stir the reserved cashew nuts and raisin through the halwa, reserving a little for the top if you like. Rest for 1 to 2 minutes, then serve warm.
Recipe notes
Tips
- Keep the syrup hot when you add it to the toasted semolina; a hot syrup helps the halwa turn smooth and glossy.
- Toast the semolina over medium-low heat and stir constantly, especially around the edges of the pan, to avoid any bitter, scorched bits.
- If serving to young children or anyone sensitive to whole spices, remove the green cardamom pods before serving.
Substitutions
- Replace cashew nuts with almonds for a slightly firmer crunch.
- Replace raisin with dried-apricot for a fruitier, tangier finish.
- Replace ghee with unsalted-butter for a similar richness with a slightly milder flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water, stirring until smooth and piping hot; or microwave in short bursts, stirring between each. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Cashews Milk
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