Banana Semolina Recipe – Easy Indian Sooji Halwa with Cashews & Saffron

Last Updated on 2 months by Neha Deshmukh

Banana Semolina Recipe – Easy Indian Sooji Halwa with Cashews & Saffron

Introduction

Oh, halwa! Is there anything more comforting? This Banana Semolina Halwa (Sooji Halwa) is a family favorite, and honestly, it’s one of the first Indian desserts I really learned to make on my own. It’s warm, subtly sweet, and packed with the lovely aroma of cardamom and saffron. Plus, it comes together surprisingly quickly – perfect for a cozy breakfast, a sweet treat after dinner, or even a festive celebration. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any sooji halwa. The addition of ripe bananas takes it to another level of deliciousness! It adds natural sweetness and a lovely, soft texture. It’s also incredibly versatile – you can easily adjust the sweetness and spice levels to your liking. And, let’s be real, the golden color from the saffron and the crunch of cashews just make it look so inviting.

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 2-4 tbsp ghee (about 30-60ml)
• 1 cup semolina (sooji) – about 150g
• 2 ripe bananas
• 10-15 cashews
• 1.5 cup full fat milk – about 360ml
• 1 cup water – about 240ml
• 0.25 cup sugar – about 50g (adjust to taste)
• 0.25 tsp cardamom powder
• 1 pinch salt
• 1 pinch saffron

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Ghee: Types and Substitutions
Ghee is traditional, and it really adds a beautiful flavor. You can use homemade or store-bought. If you prefer, you can substitute with equal parts unsalted butter, but the flavor won’t be quite the same.

Semolina (Sooji): Choosing the Right Grind
There are different grinds of semolina. For halwa, I recommend using medium-sized sooji. It cooks evenly and gives the halwa a nice texture. Avoid the very fine sooji, as it can become mushy.

Bananas: Ripeness and Variety
The riper the bananas, the sweeter and more flavorful your halwa will be! Spotty bananas are perfect. I usually use Cavendish bananas, but you can experiment with other varieties like plantains for a different twist.

Cashews: Roasting for Enhanced Flavor
Roasting the cashews really brings out their flavor. You can dry roast them in a pan for a few minutes until lightly golden.

Saffron: Quality and Usage
A little saffron goes a long way! Use good quality saffron for the best color and aroma. Soak the saffron strands in a tablespoon of warm milk for about 10-15 minutes before adding it to the halwa. This helps release its color and flavor.

Cardamom: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best. The aroma is incredible! But if you’re short on time, good quality store-bought cardamom powder works just fine.

Step-By-Step Instructions

Alright, let’s make some halwa!

1. Heat the ghee in a wide, heavy-bottomed saucepan over medium heat. This is important – a wide pan helps the semolina roast evenly.
2. Add the semolina and roast it, stirring constantly, until it turns golden brown and smells nutty. This usually takes about 5-7 minutes. Be patient and don’t let it burn!
3. Now, add the chopped bananas and cashews to the pan. Stir well to coat them in the roasted semolina mixture.
4. Pour in the hot milk, water, sugar, cardamom powder, salt, and saffron (with the milk it’s been soaking in). Mix everything together really well.
5. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring occasionally, until the semolina is tender and the liquid is absorbed. This will take another 10-15 minutes. Keep stirring to prevent sticking! You’ll know it’s ready when the halwa starts to come together and pull away from the sides of the pan.
6. Remove from heat and serve warm. A sprinkle of extra cashews and saffron strands on top makes it extra special.

Expert Tips

• Don’t walk away while roasting the semolina! It can burn quickly.
• Using hot milk and water helps the halwa cook faster and prevents lumps from forming.
• Adjust the amount of sugar to your liking. Start with less and add more if needed.

Variations

• My Mom’s Secret: My mom always adds a tiny bit of grated nutmeg – it’s a lovely addition!
• Chocolate Banana Halwa: Stir in 2 tablespoons of cocoa powder along with the milk for a chocolatey twist. My kids love this one.
• Nutty Delight: Add other nuts like almonds or pistachios along with the cashews.

Vegan Adaptation

Want to make this vegan? Simply substitute the ghee with a plant-based butter or coconut oil. Use plant-based milk instead of dairy milk. It’s just as delicious!

Gluten-Free Considerations

Semolina is not gluten-free. If you need a gluten-free option, you can try using rice sooji (rice semolina) instead.

Adjusting Spice Level

If you like a stronger cardamom flavor, feel free to add a little more. You can also add a pinch of nutmeg or a tiny bit of ginger powder for extra warmth.

Festival Adaptations (e.g., Makar Sankranti, Vrat)

Halwa is a popular dish during Makar Sankranti. It’s also often made during vrat (fasting) days, but be sure to check if semolina is allowed on your specific fast.

Serving Suggestions

This halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt.

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.

FAQs

What is the best type of semolina to use for halwa?
Medium-sized sooji is ideal. It cooks evenly and gives the halwa a perfect texture.

Can I make this halwa ahead of time?
You can make it a day ahead, but it’s best served fresh. The texture might change slightly upon reheating.

How can I adjust the sweetness level?
Start with 0.25 cup of sugar and add more to taste. Remember, the bananas also add sweetness!

What can I substitute for ghee in this recipe?
Unsalted butter or plant-based butter/coconut oil can be used as substitutes, but ghee provides the most authentic flavor.

Why is saffron used in this halwa, and can I skip it?
Saffron adds a beautiful color and aroma. You can skip it if you don’t have it, but it does enhance the overall experience.