Easy Semolina Pudding Recipe – Cashew & Cardamom Sooji Halwa

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Pudding Recipe – Cashew & Cardamom Sooji Halwa

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a warm, comforting bowl of Sooji Halwa. This isn’t just any halwa; it’s packed with the delicate flavors of cardamom and mace, and studded with crunchy cashews and raisins. It’s the kind of dessert my grandmother used to make, and honestly, it always feels like a hug in a bowl. It’s surprisingly easy to make, and perfect for a quick sweet treat or a festive celebration.

Why You’ll Love This Recipe

This Sooji Halwa is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s comforting – the warm semolina and aromatic spices are incredibly soothing. And it’s versatile – you can easily adjust the sweetness and spice levels to your liking. Plus, it’s a classic Indian dessert that’s sure to impress!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tbsp ghee (about 15ml)
• A few cashews & raisins (about 1/4 cup total)
• 1 clove
• 1 small piece mace/jathikai (about 1 inch)
• 2 cardamom pods
• 1/3 cup white rava/sooji/semolina (about 50g)
• 2.5 cups milk (about 600ml)
• 1/2 cup water (about 120ml)
• 1/2 cup sugar (about 100g)
• 1 tbsp sweetened condensed milk (optional, about 15ml)

Ingredient Notes

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

• Ghee: Ghee is essential for that authentic flavor. It adds a richness you just can’t get with oil. If you’re new to ghee, it’s clarified butter – it has a nutty aroma and a high smoke point.
• Semolina/Sooji/Rava types: You can use fine, medium, or coarse semolina. I prefer fine for a smoother halwa, but medium works well too. Just adjust the cooking time slightly.
• Mace/Jathikai – regional variations & substitutes: Mace (jathikai) is a beautiful spice, but can be tricky to find. It adds a warm, floral note. If you can’t find it, a tiny pinch of nutmeg can work in a pinch, but it won’t be quite the same.
• Cardamom quality: Freshly crushed cardamom is always best. The aroma is incredible! Don’t skimp on quality here.
• Condensed Milk – optional use: The condensed milk adds extra sweetness and a lovely creamy texture. But honestly, it’s totally optional! You can easily skip it and adjust the sugar to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashews, raisins, clove, and mace. Roast them for a few minutes until the cashews are golden brown and the raisins plump up. Be careful not to burn them! Remove them from the pan and set aside.
2. Crush the cardamom pods slightly to release their aroma. Then, crush them along with the mace.
3. In the same pan (with the remaining ghee), add the semolina. Roast it for 4-5 minutes, stirring constantly, until it smells wonderfully nutty and fragrant. This step is important – it gets rid of the raw semolina taste.
4. Now, boil the milk and water separately in separate saucepans. Once boiling, gradually add the roasted semolina to the boiling liquid while stirring continuously. This is where you need to pay attention to avoid lumps!
5. Reduce the heat to low, cover the pan, and cook for 8-10 minutes, stirring occasionally. Keep stirring to prevent the semolina from sticking to the bottom and forming lumps.
6. Add the sugar and mix well until it dissolves. Simmer for another 2-3 minutes.
7. If you’re using it, stir in the condensed milk and bring to a final boil.
8. Finally, mix in the roasted nuts and spices. Give it a good stir, and serve hot or chilled.

Expert Tips

• Lump-free halwa is the goal! The key is constant stirring, especially when adding the semolina to the hot liquid.
• Don’t rush the roasting process. Roasting the semolina properly is crucial for the flavor and texture.
• Adjust the sweetness to your preference. Start with the recommended amount of sugar and add more if needed.

Variations

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and your favorite plant-based milk (almond, soy, or oat milk work well).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as semolina is made from wheat, but ensure your ghee and any added ingredients are certified gluten-free if needed.
• Spice Level – adjusting cardamom: My family loves cardamom, so I tend to be generous. Feel free to adjust the amount to your liking.
• Festival Adaptations: This halwa is a staple during Diwali and other Indian festivals. You can add a pinch of saffron for a more festive touch! My friend makes it with a little bit of rose water for weddings.

Serving Suggestions

Sooji Halwa is delicious on its own, but it’s also lovely served with a dollop of yogurt or a sprinkle of chopped nuts. It’s perfect for breakfast, dessert, or a mid-afternoon snack.

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. You might need to add a splash of milk to loosen it up.

FAQs

• Is this halwa better hot or cold? Honestly, both! Hot, it’s wonderfully comforting. Cold, it has a lovely creamy texture. It really depends on your mood.
• What is the best type of semolina to use for halwa? Fine semolina gives the smoothest texture, but medium works well too.
• Can I make this halwa without condensed milk? Absolutely! Just adjust the sugar to your liking.
• How do I prevent the semolina from forming lumps? Constant stirring is key! Add the semolina gradually and stir continuously while it cooks.
• What is mace/jathikai and can I substitute it? Mace is a spice derived from the outer covering of the nutmeg seed. If you can’t find it, a tiny pinch of nutmeg can be used as a substitute, but it won’t have the same delicate flavor.