Mango Semolina Recipe – Authentic Indian Sooji Halwa with Nuts & Saffron

Last Updated on 2 months by Neha Deshmukh

Mango Semolina Recipe – Authentic Indian Sooji Halwa with Nuts & Saffron

Hey everyone! If you’re craving something warm, comforting, and bursting with the sweet taste of mangoes, you’ve come to the right place. This Mango Semolina Halwa (Sooji Halwa) is a family favorite, and honestly, it’s one of the first Indian desserts I ever learned to make. It’s surprisingly easy, and the aroma alone will fill your kitchen with happiness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any halwa; it’s a little slice of sunshine in a bowl. The combination of the nutty semolina, sweet mango pulp, and fragrant saffron is simply divine. It’s perfect for a quick dessert, a festive treat, or just when you need a little something to brighten your day. Plus, it comes together in under 20 minutes – perfect for those times when you want something delicious now.

Ingredients

Here’s what you’ll need to make this magical Mango Semolina Halwa:

• 3 tbsp ghee
• 5-6 cashew nuts
• 5-6 almonds
• 10-15 raisins
• ¾ cup semolina (sooji) – about 150g
• 1 ½ cup boiling water – about 360ml
• ½ cup mango pulp – about 120ml
• ¾ cup sugar – about 150g
• A fat pinch of cardamom
• 5-6 saffron strands

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Ghee: Types and Regional Variations

Ghee is clarified butter, and it’s the heart and soul of many Indian desserts. You can use any good quality ghee – homemade is amazing if you have it! Different regions in India have slightly different preferences for ghee; some prefer a more nutty flavor, while others like a milder taste.

Semolina (Sooji): Choosing the Right Grind

Semolina comes in different grinds. For halwa, I recommend using medium-sized semolina. It cooks up nicely and gives the halwa a lovely texture. If you only have fine semolina, that will work too, but reduce the cooking time slightly.

Mango Pulp: Fresh vs. Store-Bought

Fresh mango pulp is always best if you can get it! Alphonso mangoes are the gold standard for this recipe, but any sweet, fragrant mango will do. If fresh mangoes aren’t in season, good quality store-bought mango pulp is a perfectly acceptable substitute. Just make sure it doesn’t have any added sugar or preservatives.

Saffron: Quality and Blooming Techniques

Saffron is expensive, but a little goes a long way. Look for deep red saffron strands – that’s where the color and flavor are. To get the most out of your saffron, bloom it in 2 tablespoons of warm milk or water for about 15-20 minutes before adding it to the halwa. This releases its beautiful color and aroma.

Cardamom: Freshly Ground vs. Powdered

Freshly ground cardamom is always best! The flavor is so much more vibrant. If you don’t have whole cardamom pods, good quality powdered cardamom will work in a pinch.

Step-By-Step Instructions

Alright, let’s make some halwa!

1. First, heat the ghee in a large, heavy-bottomed saucepan over medium heat. This is important – a heavy bottom prevents sticking and ensures even cooking.
2. Add the cashew nuts, almonds, and raisins to the ghee. Fry them until they turn golden brown and fragrant. Keep a close eye on them, as they can burn quickly! Once golden, drain them onto a paper towel and set aside.
3. Now, add the semolina to the same pan with the remaining ghee. Roast the semolina on medium heat for about 5-7 minutes, stirring constantly. You’ll know it’s ready when it smells fragrant and turns a light golden color. This step is crucial – it removes the raw taste of the semolina.
4. Gradually pour in the boiling water, stirring continuously with a whisk or spatula. This is where things can get tricky! Stir constantly to prevent lumps from forming.
5. Next, add the mango pulp, sugar, and cardamom. Mix well and continue to cook, stirring constantly, until the mixture thickens and the sugar dissolves. This usually takes about 5-7 minutes.
6. Stir in the saffron-infused water. Watch as the halwa transforms into a beautiful golden hue!
7. Finally, fold in the fried nuts and raisins. Give it one last good stir, and it’s ready to serve!

Expert Tips

• Don’t walk away! Seriously, constant stirring is key to a lump-free halwa.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.
• Ghee is your friend: Don’t skimp on the ghee – it adds richness and flavor.

Variations

• My mom always adds a sprinkle of nutmeg – it gives it a lovely warmth.
• For a richer version, add a tablespoon of milk powder along with the sugar.
• My friend loves to add a pinch of ginger powder for a little zing.

Vegan Adaptation

You can easily make this halwa vegan! Simply substitute the ghee with coconut oil or any other vegan butter alternative.

Gluten-Free Considerations

This recipe is naturally gluten-free, as semolina is made from wheat, but some individuals with gluten sensitivities may still react. Ensure your semolina is sourced from a gluten-free facility if you have concerns.

Spice Level Adjustment

If you like a little more warmth, add a tiny pinch of cayenne pepper along with the cardamom. It’s surprisingly delicious!

Festival Adaptations (Holi, Diwali)

This halwa is a popular choice for festivals like Holi and Diwali. You can add a few drops of food coloring to make it even more festive!

Serving Suggestions

Serve warm, garnished with a few extra nuts and a sprinkle of saffron. It’s delicious on its own, or you can pair it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed to restore its creamy texture.

FAQs

What is the best type of mango to use for this halwa?

Alphonso mangoes are the best, but any sweet and fragrant mango will work well.

How can I prevent the semolina from forming lumps?

Constant stirring is the key! Add the boiling water gradually and stir continuously.

Can I make this halwa ahead of time?

It’s best served fresh, but you can make it a day ahead and reheat it gently.

What is the significance of saffron in this recipe?

Saffron adds a beautiful color, aroma, and a subtle, luxurious flavor. It’s considered a very auspicious ingredient in Indian cuisine.

How do I store leftover halwa to maintain its texture and flavor?

Store in an airtight container in the refrigerator. Reheat gently with a splash of milk or water.

Can I use a different type of nut in this recipe?

Absolutely! Pistachios, walnuts, or even pecans would be delicious.

Enjoy making this Mango Semolina Halwa! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!