Suji Halwa Recipe

Suji halwa is the golden semolina pudding of desi homes, made for breakfast, for guests and for celebrations. Semolina roasts slowly in ghee until nutty and fragrant, then simmers in sweet cardamom syrup. It is simple, warm and endlessly comforting.

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Servings

4 servings

Calories

380

Ingredients

• 1 cup fine semolina (suji)
• 1/2 cup ghee
• 3/4 cup sugar
• 2 cups water
• 4 green cardamom pods, crushed
• 2 tablespoons sliced almonds
• 2 tablespoons raisins
• 1 tablespoon pistachios, chopped
• 1 pinch saffron, optional
• 1 teaspoon rose water, optional

Instructions

1. Heat the water with the sugar, cardamom and saffron until the sugar dissolves; keep warm.
2. Melt the ghee in a heavy pan and add the semolina.
3. Roast on medium-low heat, stirring constantly, for 10-12 minutes until golden and nutty.
4. Add the almonds and raisins and stir for 1 minute.
5. Carefully pour in the hot syrup; it will bubble and steam.
6. Stir until the halwa thickens and leaves the sides of the pan, then add rose water and serve warm.

Pro tips

• Stir the semolina constantly or it will catch and turn bitter.
• Roast until it smells nutty and turns a deep gold; pale semolina makes a pasty halwa.
• Pour the syrup in slowly; the steam is fierce.
• Serve warm, topped with pistachios.

Frequently asked questions