Semolina Halwa Recipe
Ingredients
For the Halwa
1) Ghee (Clarified Butter) : ¾ cup (can use up to 1 cup)
2) Semolina (Sooji) : 1 cup (medium-sized)
3) Water : 3 cups
4) Sugar : 1 cup (adjust to taste, can use ¾ cup to 1.25 cups)
5) Saffron Milk : 2-3 tablespoons (soak a pinch of saffron in warm milk)
6) Yellow Food Color : (optional, if you want a brighter color)
7) Cardamom Powder : ½ teaspoon (optional)
For Frying Dry Fruits
8) Cashews : a few (as desired)
9) Almonds : a few (as desired)
10) Pistachios : a few (as desired)
11) Raisins : 2-3 tablespoons
For Additional Flavor
12) Salt : A pinch (optional)
13) Green Cardamom Powder : ½ teaspoon (optional)
Let’s Start Recipe
Today, we are going to make a very **delicious and flavorful Semolina Halwa**. This halwa will be **grainy and juicy**—just the way we love it! We’ll make this with **perfect measurements** and in just **one pot**. You can make this halwa for any celebration or whenever you feel like having a quick and tasty dessert. It’s easy to make, and you can prepare it in just **10 minutes**.
Step 1: Frying the Dry Fruits
First, I’ve taken **¾ cup ghee** (clarified butter). You can use **1 cup ghee** if you prefer, but we won’t add all of it at once. Start by adding **1-2 tablespoons of ghee** to the pan and heating it up. Once the ghee is hot, add your **dry fruits**. I have used a few **cashews**, **almonds**, and **pistachios**. Fry these on low flame for **1-1.5 minutes**, stirring constantly.
When the dry fruits change color slightly, add **2-3 tablespoons of raisins**. You can use any dry fruits of your choice, or skip any if you don’t have them. Stir everything well.
Once the raisins puff up and the dry fruits change color, take them out of the pan and place them on a plate. We will use them later. Set them aside for now.
Step 2: Roasting the Semolina
Now, add the remaining **ghee** into the pan. Keep aside **1-1.5 tablespoons of ghee** for later use. Stir the ghee and let it melt.
Add **1 cup of semolina (sooji)** to the pan. This semolina is not too fine; it’s the kind we use for making upma. Stir the semolina well in the ghee. Now, on a **low flame**, continuously stir the semolina for **5-7 minutes**, until it turns golden brown. Roasting the semolina well is crucial here. The better you roast the semolina, the more flavorful and delicious your halwa will be.
If you roast it on high flame, the semolina will burn on top while staying raw inside. Keep the flame low and continue roasting. The semolina should gradually change color and release a wonderful aroma. After about **7-8 minutes**, the semolina should have a nice golden color and be perfectly roasted.
Step 3: Adding Water and Cooking
Now, add **3 cups of water** for **1 cup of semolina**. First, add a little water and stir it well. Then, add the rest of the water all at once. Stir continuously to ensure the semolina absorbs the water well.
Reduce the heat to **low to medium**. Stir the halwa every minute. It will begin to thicken and the semolina will absorb the water and swell. In just **2 minutes**, the semolina will have absorbed the water and the halwa will start to thicken. Keep stirring it until it reaches a nice consistency.
Step 4: Adding Saffron and Color
I soaked **a pinch of saffron** in **2-3 tablespoons of warm milk**. Add this saffron milk to the halwa and stir well. This will give the halwa a lovely color and aroma.
If you prefer, you can also add a little **yellow food color** at this point. This step is optional, and if you prefer, you can skip the food color and the saffron. Stir everything well until it’s fully mixed.
Step 5: Sweetening the Halwa
Now, add **1 cup of sugar**. This is the perfect amount for **1 cup of semolina**, but you can adjust it based on how sweet you like your halwa. If you prefer it sweeter, you can add **1.25 cups of sugar**. If you like it less sweet, use about **¾ cup sugar**.
Stir the sugar well into the halwa. As the sugar melts, the mixture will become liquid again, but don’t worry—it will thicken again as it cooks. Keep cooking it on **low flame** for **2-3 minutes** to let the sugar blend well and ensure that the halwa is cooked through.
Step 6: Adding the Dry Fruits and Final Touches
Once the sugar is well dissolved, add the fried dry fruits we set aside earlier. Mix everything well. For added flavor, I’m also adding **½ teaspoon cardamom powder** (green cardamom powder). This is optional; if you don’t like the flavor, you can skip it.
Finally, add the **1-1.5 tablespoons of ghee** we kept aside earlier. Stir everything well. The addition of ghee at the end will give the halwa a nice shine and enhance its flavor.
Step 7: Serving
Now, our **delicious, grainy, and juicy Sooji Halwa** is ready to be served! You can serve it warm or at room temperature, whichever you prefer. It’s perfect for any celebration, gathering, or whenever you’re craving a sweet treat.
Thank You…♥️