Every home in India has its own Suji Halwa recipe, like comfort food, this one is more of a comfort dessert that can be cooked quickly and doesn’t require great cooking skills to pull it off. The version of Suji Halwa I’ve grown up eating is a bit different from the version I like to cook now. My style of cooking Suji Halwa has North Indian influence in it, which I’ve adapted during my Delhi years. Here the flavour of Halwa comes out from slow roasting the rawa in a generous amount of ghee mainly, the later addition of dry fruits, and cardamom powder enhances the taste that loved by all in my family. I hope you’ll enjoy cooking it, and if you’re trying the recipe don’t forget to share your experience with me. 🙂
Suji Halwa/Semolina Pudding
Slow-cooked Suji Halwa in a generous amount of Ghee, flavoured with green cardamom this dessert is a timeless classic.
Ingredients
- ½ cup- Suji/Rawa/Semolina
- ½ cup- Sugar (read note)
- ½ cup- Melted Ghee/Clarified butter
- 1/3 cup- Dry fruits (cashew nuts, sliced almonds, raisins, etc.)
- 5- Green cardamom (discard the peels and grind the seeds to a fine powder by using the mortar-pestle)
- 500ml- Water
Instructions
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Heat ghee in a nonstick pan, add suji and roast over medium heat until the colour changes to pale brown. This will take 10 minutes.
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Now lower the heat, and add the water. Care should be taken at this stage as the suji mixture would be very hot and water might splatter if not added slowly. Mix well and cook over medium heat.
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Add sugar, cardamom powder, and dry fruits when the suji starts to thicken.
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Now stir frequently and cook over medium heat until the suji thickens to your desired consistency. The Halwa would be ready when the suji mixture appears grainy and it will not sticking to the pan anymore, the halwa will start releasing ghee as well.
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Remove from the heat, serve warm.
Recipe Notes
- I used brown sugar for this recipe, hence the colour of Suji Halwa looks more caramelized here.
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