Easy Sooji Halwa Recipe – Cashew & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Sooji Halwa Recipe – Cashew & Cardamom Indian Dessert

Introduction

Oh, halwa! Is there anything more comforting? This Sooji Halwa (Semolina Pudding) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandma’s recipes. It’s warm, sweet, and incredibly satisfying – perfect for a cozy evening or a festive celebration. I’m so excited to share my easy version with you, complete with crunchy cashews and a hint of cardamom. Let’s get cooking!

Why You’ll Love This Recipe

This Sooji Halwa recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and uses ingredients you probably already have in your pantry. It’s also incredibly versatile; you can easily adjust the sweetness and add your favorite nuts and spices. Plus, it’s just delicious. Seriously, who can resist a warm bowl of this goodness?

Ingredients

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

• 2 tbsp Sooji (Semolina/Rava) – about 30g
• 2 cups Milk – 480ml
• 1 tsp Ghee – about 5g
• 5 Cashew nuts
• A pinch Cardamom powder
• 1 tbsp Condensed milk – about 15ml
• 2 tbsp Sugar – about 25g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your halwa turns out.

Sooji (Semolina/Rava) Varieties

There are different types of sooji available. Fine sooji will give you a smoother halwa, while coarse sooji will have a slightly more textured bite. I usually use medium-fine sooji for this recipe – it’s a nice balance!

Ghee: The Importance of Quality

Ghee is essential for that authentic halwa flavor. Don’t skimp here! Good quality ghee will add a lovely richness. If you don’t have ghee, you can use unsalted butter, but ghee really is the way to go.

Cashew Nuts: Roasting for Enhanced Flavor

Roasting the cashews brings out their natural sweetness and adds a wonderful crunch. Trust me, it’s worth the extra few minutes!

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works just fine in a pinch.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you a richer, creamier halwa. You can use low-fat milk, but the texture might be slightly less decadent.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, heat the ghee in a pan over medium-low heat. Add the cashew nuts and roast them until they turn golden brown and fragrant. This usually takes about 3-5 minutes. Be careful not to burn them! Once roasted, set them aside.
2. In the same pan, add the sooji. Now, this is important: roast the sooji on low heat, stirring constantly. We want to roast it without changing its color too much – just until it smells nutty and fragrant. This takes about 5-7 minutes.
3. Gradually pour in the milk while stirring continuously. This is the key to preventing lumps! Keep stirring until the milk is fully incorporated.
4. Now, lower the heat to low and cook the mixture for 7-10 minutes, stirring occasionally. It will start to thicken up.
5. Add the condensed milk and sugar. Mix well and simmer for another minute or two, until everything is nicely combined and the sugar has dissolved.
6. Finally, stir in the roasted cashews and cardamom powder. Give it one last good mix, and it’s ready to serve!

Expert Tips

Want to take your Sooji Halwa to the next level? Here are a few of my favorite tips:

Achieving the Perfect Halwa Texture

The perfect halwa is creamy, smooth, and not too dry. Adjust the amount of milk if needed – add a little more if it seems too thick.

Preventing Lumps in Sooji Halwa

The secret is constant stirring when you add the milk! And adding the milk gradually helps too.

Roasting Sooji to Perfection

Don’t rush the roasting process. Roasting the sooji properly is crucial for that lovely nutty flavor and prevents a raw taste.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. I like mine on the sweeter side, but you can definitely reduce it if you prefer.

Variations

Halwa is so adaptable! Here are a few ideas to spice things up:

Vegan Sooji Halwa

Use plant-based milk (almond, soy, or oat milk work well) and substitute the ghee with coconut oil. Skip the condensed milk or use a vegan condensed milk alternative.

Gluten-Free Considerations

Sooji is generally gluten-free, but it’s always a good idea to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustment (Adding Saffron)

A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and a delicate floral aroma. My mom always adds this for special occasions!

Festival Adaptations (Diwali, Lohri)

Halwa is a staple during Indian festivals. For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

Serve Sooji Halwa warm, garnished with a few extra cashew nuts and a sprinkle of cardamom powder. 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 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 before serving.

FAQs

What type of sooji is best for halwa?

Medium-fine sooji is a great all-rounder. Fine sooji gives a smoother texture, while coarse sooji has more bite.

Can I make sooji halwa with almond milk?

Absolutely! Almond milk works beautifully, but the flavor will be slightly different.

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

Use a heavy-bottomed pan and stir frequently, especially as the halwa thickens.

Can I add other nuts or dry fruits to this halwa?

Definitely! Almonds, pistachios, and raisins are all delicious additions.

How long does sooji halwa stay fresh?

Stored properly in the refrigerator, it will stay fresh for up to 3 days.