Punjabi Semolina Halwa Suji Halwa Recipes

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SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!



Sooji ka Halwa (Semolina Halwa) - 20 Minute Recipe! image

Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!

Provided by Izzah Cheema

Categories     Dessert

Time 20m

Number Of Ingredients 8

1/2 cup unsalted butter or ghee (See Note 1)
1 cup fine semolina (sooji)
2 1/2 cups water (See Note 2)
3/4 cup raw cane sugar or turbinado (demerara) sugar (See Note 3)
4-5 cardamom pods (slightly cracked open)
1/2 tsp rose water (optional)
pinch saffron strands (lightly crushed between your fingers, optional)
1-2 tbsp slivered almonds (for garnish (optional))

Steps:

  • Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
  • Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
  • In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
  • Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
  • Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.

Nutrition Facts : Carbohydrate 69 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 209 mg, Fiber 2 g, Sugar 38 g, Calories 485 kcal, ServingSize 1 serving

PUNJABI SEMOLINA HALWA (SUJI HALWA)



Punjabi semolina halwa (suji halwa) image

Serve this Indian dessert at special occasions such as Diwali. With almonds, cardamom and raisins, it has a rich, buttery flavour and toasty semolina aroma

Provided by Roopa Gulati

Time 45m

Number Of Ingredients 6

6 green cardamom pods
175g golden caster sugar
125g ghee
125g semolina, chapati flour or wholewheat flour
25g raisins, soaked in hot water
25g almonds, sliced with their skin on

Steps:

  • Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
  • Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
  • Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
  • Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.

Nutrition Facts : Calories 414 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

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