Sooji Halwa
Jump to recipeIngredients
- 1 cup fine semolina (suji) (200 grams)
- 1/2 cup ghee or clarified butter (120 milliliters)
- 1/2 cup granulated sugar (100 grams)
- 2 cups whole milk (480 milliliters)
- 1/4 teaspoon saffron threads (1 gram)
- 1/4 cup hot water or milk (60 milliliters)
- 1/4 teaspoon cardamom powder (1 gram)
- 1/4 cup roasted cashews, halved (40 grams)
- 1/4 cup golden raisins (40 grams)
- 2 tablespoons unsalted pistachios, chopped (20 grams)
- 1 tablespoon ghee for roasting nuts (15 milliliters)
- Salt to taste, pinch (1-2 pinches)
Instructions
- 1
Soak the saffron threads in 1/4 cup hot water or warm milk for 5 minutes until the color blooms and the liquid turns golden.
- 2
Heat 1 tablespoon of ghee in a small pan and roast the cashews and raisins over medium heat for 2-3 minutes until the nuts turn light golden and fragrant, then set aside.
- 3
In a heavy-bottomed pan or kadai, heat the remaining 1/2 cup ghee over medium heat for about 1 minute until it's warm and shimmering.
- 4
Add the semolina to the ghee in a steady stream while stirring constantly to prevent lumps from forming. Continue roasting the semolina for 8-10 minutes, stirring frequently, until it becomes light golden in color and releases a nutty aroma.
- 5
Slowly add the 2 cups of milk while stirring continuously to ensure no lumps form and the mixture remains smooth and homogeneous.
- 6
Add the sugar and salt, stirring well to combine. Continue stirring for 3-4 minutes as the mixture thickens and becomes creamy.
- 7
Pour in the saffron-infused water and cardamom powder, stirring to distribute the color and flavor evenly throughout the halwa.
- 8
Remove from heat when the halwa reaches a pudding-like consistency and starts pulling away from the sides of the pan, which should take about 2-3 minutes total.
- 9
Transfer to a serving bowl or individual dessert cups and immediately garnish with the roasted cashews, raisins, and chopped pistachios.