Sooji Halwa
A warm, buttery Indian semolina pudding studded with cashews and raisins, sweetened with jaggery or sugar. This festive dessert comes together in 20 minutes and serves 4–6.
- Total time
- 25 min
- Servings
- 4
- Calories
- 412
- Protein
- 6g
Ingredients
- ½ cup ghee or clarified butter
- 1 cup sooji (semolina)
- ½ cup raw cashews, halved
- ¼ cup raisins
- ¾ cup jaggery or brown sugar
- 2 cups water
- 4 whole cardamom pods, crushed
- 8 strands saffron strands
- ¼ tsp salt
Instructions
- 1
Heat ghee in a heavy-bottomed pot over medium heat. Add cashews and raisins.
- 2
Fry 2–3 minutes, stirring often, until cashews turn golden and raisins plump.
- 3
Pour in soomi and stir constantly to coat with ghee and toast evenly.
- 4
Toast for 6–8 minutes, stirring, until soomi is light golden and fragrant.
- 5
Heat water in a separate pot. Crumble jaggery into it and stir until dissolved.
- 6
Slowly pour the hot jaggery water into the toasted soomi, stirring constantly.
- 7
Add crushed cardamom, saffron, and salt. Stir well and bring to a simmer.
- 8
Cook for 3–4 minutes over low heat, stirring occasionally, until liquid absorbs.
- 9
The halwa should look creamy and pull away from the sides of the pot.
- 10
Spoon into bowls while warm. Drizzle with melted ghee if desired.
Tools you’ll need
- heavy-bottomed pot (3–4 qt)
- separate saucepan
- wooden spoon or spatula
- measuring cups and spoons
- mortar and pestle (for cardamom)
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