Easy Sooji Halwa Recipe – Cashew Raisin & Saffron Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Sooji Halwa Recipe – Cashew Raisin & Saffron Indian Dessert

Hey everyone! If you’re craving a warm, comforting, and utterly delicious Indian dessert, you’ve come to the right place. This Sooji Halwa (Semolina Pudding) is a classic for a reason – it’s surprisingly easy to make, and the aroma alone will transport you straight to your grandma’s kitchen. I remember the first time I made this; it was for a Diwali celebration, and I was so nervous! But honestly, it turned out wonderfully, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Sooji Halwa isn’t just a treat for your tastebuds; it’s a hug in a bowl. It’s perfect for festive occasions, a cozy weeknight dessert, or even a sweet breakfast. Plus, it comes together in under 20 minutes! The combination of the nutty semolina, sweet sugar, fragrant saffron, and crunchy cashews and raisins is simply divine.

Ingredients

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

• 1 cup sooji/semolina/upma rava (approx. 150g)
• 1.5 cups sugar (approx. 300g)
• 2.5 cups water (approx. 600ml)
• 5-6 saffron strands
• 4 tbsp ghee/clarified butter (approx. 60g)
• 12-15 cashew nuts
• 15-20 raisins
• 0.75 tsp cardamom powder (approx. 3g)

Ingredient Notes

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

Sooji/Semolina Varieties: There are different types of sooji available. I prefer the medium-grain variety for halwa, as it gives the perfect texture. Fine sooji can sometimes make the halwa a bit gluey.

Ghee: The Importance of Clarified Butter: Ghee is key to that authentic halwa flavor. It adds a richness you just can’t get with oil. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed, leaving behind pure butterfat.

Saffron: Quality and Usage: A little saffron goes a long way! Use good quality saffron for the best color and flavor. Soak the strands in 2 tablespoons of warm milk for at least 15-20 minutes to extract the maximum 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.

Cashew & Raisin Selection: Use good quality, plump raisins and cashews. Roasting them really brings out their flavor, so don’t skip that step!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Nuts: Heat 1 tablespoon of ghee in a pan over medium heat. Add the cashew nuts and raisins and roast until golden brown and fragrant. This takes about 3-5 minutes. Be careful not to burn them! Set aside.
2. Roast the Semolina: In the same pan, add the remaining 3 tablespoons of ghee. Once melted, add the sooji/semolina. Now, this is important: roast the semolina on low heat for about 6 minutes, stirring constantly. You want it to become fragrant and turn a lovely light pink color. Don’t rush this step – it’s what gives the halwa its lovely texture.
3. Add Sugar & Water: Add the sugar to the roasted semolina and mix well. Gradually pour in the water, stirring continuously to prevent lumps from forming. This is where a little patience comes in handy!
4. Cook & Thicken: Cook the mixture on low heat, stirring almost constantly, for 8-10 minutes. You’ll notice it starts to thicken and come together.
5. Saffron & Cardamom Magic: Once thickened, add the saffron milk and cardamom powder. Stir well to combine.
6. Final Touches: Stir in half of the roasted cashews and raisins. Transfer the halwa to a serving dish and garnish with the remaining nuts and raisins.

And that’s it! Your delicious Sooji Halwa is ready to enjoy.

Expert Tips

Here are a few things I’ve learned over the years to make this halwa even better:

Roasting the Semolina to Perfection: Low and slow is the key! Roasting the semolina properly is crucial for a non-gluey texture.

Achieving the Right Consistency: You want the halwa to be thick and creamy, but not too dry. If it seems too thick, add a splash more water.

Preventing Lumps in Halwa: Stirring constantly while adding the water is your best defense against lumps. If you do get a few, don’t panic! Just keep stirring vigorously.

Infusing Saffron Flavor: Soaking the saffron in warm milk really helps to release its flavor and color.

Variations

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

Vegan Sooji Halwa: Substitute the ghee with coconut oil or vegan butter.

Gluten-Free Considerations: Sooji is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.

Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. Start with 1.25 cups and add more if needed. My friend, Priya, always makes hers a little less sweet!

Festival Adaptations (e.g., Diwali, Lohri): For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Spice Level Variations (Adding a Pinch of Nutmeg): A tiny pinch of nutmeg adds a lovely warmth.

Serving Suggestions

Sooji Halwa is best served warm. It’s delicious on its own, but you can also serve it 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 before serving.

FAQs

What type of sooji is best for halwa? Medium-grain sooji works best, giving a lovely texture.

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

How do I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan and stir frequently!

What can I substitute for ghee in this recipe? Coconut oil or vegan butter are good substitutes for a vegan version.

How can I enhance the saffron flavor in the halwa? Soak the saffron in warm milk for at least 20 minutes before adding it to the halwa.

Is it possible to make a smaller batch of this halwa? Absolutely! Just halve or quarter the ingredients.

Enjoy making this delightful Sooji Halwa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!