Easy Sooji Halwa Recipe – Cashew & Ghee Indian Dessert

Last Updated on 3 months by Neha Deshmukh

Easy Sooji Halwa Recipe – Cashew & Ghee Indian Dessert

Hey everyone! If you’re craving a warm, comforting Indian dessert that’s surprisingly easy to make, you’ve come to the right place. This Sooji Halwa (Semolina Pudding) recipe is a family favorite, and I’m so excited to share it with you. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s perfect for a quick sweet treat, a festive occasion, or just when you need a little something to brighten your day.

Why You’ll Love This Recipe

This isn’t your grandma’s Sooji Halwa (though hers is probably amazing too!). We’re taking a slightly different route with the addition of vanilla custard powder, which gives it a beautiful color and a lovely, subtle flavor. It’s quick, it’s easy, and it’s delicious. Plus, the cashew nuts add a wonderful crunch and richness. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• ½ cup vanilla flavored custard powder (approx. 60g)
• 1 ½ cups sugar (approx. 300g)
• 2 cups water (480ml)
• 2 tbsp ghee (approx. 30ml)
• 12-15 cashew nuts

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Ghee: Don’t skimp on the ghee! It’s what gives this halwa its signature flavor and beautiful texture. Using a good quality ghee really shines through.
• Vanilla Custard Powder: This is the secret ingredient! It adds a lovely vanilla aroma and a beautiful golden hue. I prefer using a good quality custard powder for the best flavor.
• Cashew Nuts: I like to use whole cashews and roughly chop them myself. This ensures they stay nice and crunchy. You can also use broken cashews if that’s what you have on hand. Roasting them lightly before adding them to the halwa takes the flavor to another level!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a baking tray or plate with a little ghee and set it aside. This will prevent the halwa from sticking later.
2. In a mixing bowl, combine the custard powder and sugar. Give it a good mix to make sure everything is evenly distributed.
3. Now, gradually add the water while whisking constantly. You want to create a smooth, lump-free mixture. No one likes lumpy halwa!
4. Pour the mixture into a non-stick pan. Cook it on low heat, stirring continuously. This is important – you don’t want it to stick or burn.
5. After about 5 minutes of stirring, add the ghee. Keep stirring! The ghee will start to release its lovely aroma.
6. As the mixture begins to thicken (around 7-8 minutes), add the chopped cashew nuts.
7. Increase the heat to medium and continue cooking, stirring all the while, until the halwa pulls away from the sides of the pan. This usually takes another 10-12 minutes. You’ll know it’s ready when it looks glossy and holds its shape.
8. Immediately pour the halwa into the prepared tray and let it cool completely at room temperature.
9. Once it’s set, cut it into diamond-shaped pieces or squares. And that’s it!

Expert Tips

• Low and Slow: Cooking on low heat is key to preventing sticking and ensuring even cooking.
• Constant Stirring: Seriously, don’t stop stirring! It’s a bit of a workout, but it’s worth it.
• Non-Stick Pan: A good non-stick pan is your best friend here.
• Don’t Overcook: Overcooked halwa can become dry and grainy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and a milk alternative (like almond or soy milk) instead of water for a vegan-friendly version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your custard powder to ensure it doesn’t contain any hidden gluten.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom powder to her halwa. It adds a lovely warmth and fragrance. About ¼ teaspoon is perfect.
• Festival Adaptations: This halwa is perfect for Diwali or Holi! You can add a few strands of saffron for a more festive touch. My family always makes a big batch for Diwali.

Serving Suggestions

This Sooji Halwa is delicious on its own, but you can also serve it with:

• A dollop of fresh cream
• A sprinkle of chopped nuts
• A scoop of vanilla ice cream (don’t judge!)

Storage Instructions

Leftover halwa can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is the best type of custard powder to use for Sooji Halwa?

I recommend using a good quality vanilla flavored custard powder. The brand doesn’t matter too much, but make sure it’s fresh!

Can I make this halwa ahead of time?

Yes, you can! Just make sure to store it properly in an airtight container.

How do I prevent the halwa from sticking to the pan?

Using a non-stick pan and stirring constantly are the best ways to prevent sticking.

What is the significance of ghee in this recipe?

Ghee adds a unique flavor and richness to the halwa. It also helps to create a smooth, glossy texture. It’s a traditional ingredient in Indian desserts for a reason!

Can I use a different nut instead of cashews?

Absolutely! Almonds, pistachios, or even walnuts would all be delicious.

Enjoy making this recipe, and let me know how it turns out in the comments below! Happy cooking!