Sooji Halwa (Semolina Pudding)
A classic Indian semolina pudding made with ghee, sugar, and a creamy milk-water base. Ready in 20 minutes and endlessly adaptable for everyday cravings or festival prasad.
Equipment
- Heavy-bottomed pan or kadai
Ingredients
For the liquid base
- 3/4 cup whole milk 180 ml
- 3/4 cup water 180 ml
- 1/3 cup sugar ; use 1/2 cup for a sweeter halwa 75 g; 100 g
For the halwa
- 1/2 cup fine sooji semolina, 90 g
- 1/3 cup ghee ; use 1/4 cup if you prefer less ghee 75 g
- 10-12 cashews roughly broken
- 1/4 tsp cardamom powder
Optional
- generous pinch of saffron (dissolve in 1 tbsp warm milk for saffron halwa / prasad)
Instructions
Warm the liquid
- Combine milk, water, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is steaming (not boiling). Remove from heat and keep warm. If using saffron, stir it in now.
Roast the sooji
- In a separate heavy-bottomed pan, melt ghee over medium heat.
- Add sooji and stir immediately to coat with ghee. Add cashews and stir.
- Reduce heat to low-medium. Stir continuously for 8 to 9 minutes until sooji smells nutty and fragrant and just begins to turn pale golden. Add cardamom powder and stir for 30 seconds more.
Combine and finish
- Carefully pour about one-third of the warm liquid into the roasted sooji. It will bubble vigorously — stand back and whisk immediately.
- Continue adding the liquid in two more additions, whisking constantly after each pour.
- Once all the liquid is in, stir over medium-low heat for 2 to 3 minutes until the halwa thickens, pulls away from the sides of the pan, and looks glossy.
- Serve warm, garnished with extra cashews.
Notes
Use fine sooji, not coarse. Coarse semolina absorbs liquid unevenly and gives a grittier result.
Roasting is the most important step. Do not rush it. Under-roasted sooji has a raw, starchy taste.
Vegan swap: replace ghee with coconut oil or vegan butter; use oat milk or cashew milk instead of dairy milk.
Storage: keep in an airtight container in the fridge for up to 2 days. Reheat in a pan with 2-3 tablespoons of warm water or milk over low heat, stirring until creamy again.
For prasad: dissolve a generous pinch of saffron in 1 tablespoon of warm milk and stir it into the warm liquid before adding to the sooji.
Tried this recipe?Let us know how it was!