Easy Semolina Pudding Recipe – Ghee & Cardamom Flavored Sooji Halwa

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Pudding Recipe – Ghee & Cardamom Flavored Sooji Halwa

Hey everyone! If you’re craving something warm, comforting, and subtly sweet, you have to try this Sooji Halwa. It’s a classic Indian dessert, and honestly, one of the first things I learned to make when I started exploring my grandma’s recipes. It’s surprisingly easy, and the aroma of cardamom and toasted semolina filling the kitchen is just… heavenly! This recipe is perfect for a quick weeknight treat or a festive celebration.

Why You’ll Love This Recipe

This Sooji Halwa is more than just a dessert; it’s a hug in a bowl! It’s quick to make – ready in under 20 minutes – and requires just a handful of ingredients. The texture is wonderfully soft and slightly grainy, and the flavour is a beautiful balance of nutty semolina, sweet sugar, and fragrant cardamom. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to make this delicious Sooji Halwa:

• ¼ cup ghee or light flavoured cooking oil (approx. 60ml)
• ½ cup fine semolina (approx. 75g)
• ¼ cup sugar (approx. 50g)
• ½ tsp cardamom powder (approx. 2.5ml)
• 1 cup boiling water (approx. 240ml)
• ¼ cup finely chopped almonds (approx. 30g)

Ingredient Notes

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

• Ghee vs. Oil: Traditionally, Sooji Halwa is made with ghee (clarified butter). It gives a really rich, nutty flavour that’s hard to beat. But, if you prefer, a light flavoured cooking oil like sunflower or canola works just fine.
• Semolina: I recommend using fine semolina (rava or sooji). It cooks faster and gives a smoother texture. Coarse semolina can be used, but you’ll need to adjust the cooking time.
• Cardamom: Freshly ground cardamom is always best! The flavour is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh.
• Sweetness: Everyone has their preference! This recipe is moderately sweet. Feel free to adjust the sugar to your liking. Some families in North India like it quite sweet, while others prefer a more subtle flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee or oil in a deep pan over medium-low heat. This is important – low and slow is the key to perfectly toasted semolina.
2. Add the semolina and toast it for 5-7 minutes, stirring constantly. You want it to turn golden brown and become wonderfully fragrant. Don’t walk away, or it will burn!
3. Now, mix in the sugar and cardamom powder. Stir well until everything is combined and the sugar starts to melt.
4. Here comes the slightly tricky part! Carefully pour in the boiling water, a little at a time, while stirring continuously. This prevents lumps from forming. Keep stirring until the mixture thickens to a pudding-like consistency.
5. Once it’s thickened, remove the pan from the heat.
6. Finally, garnish with those finely chopped almonds and serve warm. Seriously, the smell alone is worth making this!

Expert Tips

• Stirring is Key: I can’t stress this enough! Constant stirring is crucial to prevent lumps and ensure even cooking.
• Boiling Water: Using boiling water is essential for a smooth halwa. It helps the semolina cook quickly and evenly.
• Don’t Overcook: Overcooked halwa can become dry and grainy. Remove it from the heat as soon as it reaches a pudding-like consistency.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based butter or coconut oil. It works beautifully! My friend, Priya, swears by using coconut oil for a subtle coconut flavour.
• Gluten-Free: Semolina is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: During Diwali, I love adding a few strands of saffron and a sprinkle of pistachios for a more festive touch. For Holi, a touch of rose water adds a beautiful fragrance.

Serving Suggestions

Sooji Halwa is delicious on its own, but it’s also lovely served with a dollop of yogurt or a scoop of vanilla ice cream. It’s a popular breakfast dish in some parts of India, but I usually enjoy it as a comforting dessert.

Storage Instructions

Leftover Sooji 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 it’s too thick.

FAQs

Let’s answer some common questions!

• What type of semolina works best for Sooji Halwa? Fine semolina (rava or sooji) is the best choice for a smooth, quick-cooking halwa.
• Can I make Sooji Halwa ahead of time? You can, but the texture might change slightly. It’s best enjoyed fresh, but leftovers can be reheated.
• How do I prevent lumps from forming in the halwa? Pour the boiling water in gradually while stirring continuously. This is the key!
• What is the best way to garnish Sooji Halwa? Finely chopped almonds are classic, but you can also use pistachios, cashews, or a sprinkle of saffron.
• Can I use a different type of nut instead of almonds? Absolutely! Pistachios, cashews, or walnuts all work well.

Enjoy making this classic Indian dessert! I hope it brings a little bit of warmth and sweetness to your day. Let me know how it turns out in the comments below!