Easy Sooji Halwa Recipe – Traditional Indian Semolina Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Sooji Halwa Recipe – Traditional Indian Semolina Pudding

Okay, let’s be real. Is there anything more comforting than a warm bowl of Sooji Halwa? This simple semolina pudding is a hug in a bowl, and honestly, it’s been a staple in my family for generations. I remember my grandmother making this for me whenever I was feeling under the weather, and now I’m thrilled to share her (and my slightly tweaked!) version with you. It’s easier than you think, and the result is so worth it.

Why You’ll Love This Recipe

This Sooji Halwa recipe is perfect for a quick dessert, a comforting breakfast, or even a festive treat. It’s relatively quick to make – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. Plus, it’s incredibly versatile. You can customize it with your favorite nuts and spices, making it your own special creation. It’s a classic for a reason, and I promise you’ll fall in love with its warm, sweet, and slightly nutty flavor.

Ingredients

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

• 2 cups full fat milk (approximately 475ml)
• 1/3 cup sugar (approximately 67g)
• 1 tablespoon sooji (semolina) – about 10-12g
• 1 tablespoon curd (plain yogurt) – about 15g
• 3 tablespoons ghee (clarified butter) – about 42g
• 1/8 teaspoon cardamom powder – about 0.6g

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this halwa!

• Full Fat Milk: Seriously, don’t skimp here. Full-fat milk is key to getting that creamy, rich texture we all crave. Using lower-fat milk will result in a drier halwa.
• Sooji/Semolina: You can use fine, medium, or coarse sooji. I prefer medium for this recipe – it gives a nice texture. If using fine sooji, reduce the cooking time slightly.
• Ghee: Good quality ghee makes a world of difference. The flavor is just unmatched. If you don’t have ghee, you can use butter, but ghee is traditional and adds a unique richness.
• Cardamom: Cardamom is a cornerstone of Indian desserts! Some regions prefer a stronger cardamom flavor, so feel free to add a tiny pinch more if you like. My family always adds a little extra – we’re cardamom obsessed!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the milk into a thick-bottomed pan. This is important to prevent sticking and scorching. Bring it to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, until the milk reduces by about two-thirds. This takes about 10-15 minutes.
2. Now, add the sugar and mix well until it dissolves completely. Give it a good stir to make sure no sugar granules are left at the bottom.
3. Next, sprinkle in the sooji (semolina) while stirring constantly. This prevents lumps from forming. Keep stirring for a minute or two to lightly roast the sooji. You’ll start to smell a lovely nutty aroma.
4. Add the curd (yogurt) and continue stirring. This is where things start to get a little grainy, which is exactly what we want!
5. Now comes the fun part – adding the ghee! Start adding it gradually, about a tablespoon at a time, while continuously stirring. The ghee will help cook the sooji and create that signature halwa texture. Don’t stop stirring!
6. Keep cooking and stirring until the mixture starts to come together and separates from the sides of the pan. This usually takes another 5-7 minutes.
7. Finally, stir in the cardamom powder and remove from the heat. If you’re feeling fancy, garnish with your favorite chopped nuts – almonds, pistachios, or cashews work beautifully.

Expert Tips

• Patience is key! Don’t rush the process. Low and slow cooking is what gives this halwa its perfect texture.
• Constant stirring is your friend. Seriously, don’t walk away from the pan! It prevents sticking and ensures even cooking.
• Adjust sweetness to your liking. Feel free to add more or less sugar depending on your preference.

Variations

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

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and vegan ghee. It’s surprisingly delicious!
• Gluten-Free Confirmation: Sooji 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: A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and delicate flavor. My friend, Priya, swears by this!
• Festival Adaptations: This halwa is traditionally made during Makar Sankranti and Lohri. Some families add grated carrots or coconut for extra flavor and texture during these festivals.

Serving Suggestions

Sooji Halwa is best served warm. A dollop of extra ghee on top is always a good idea. It’s lovely on its own, but also pairs well with a cup of chai or a side of fresh fruit.

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 if it’s too thick.

FAQs

Let’s answer some common questions:

• What type of Sooji is best for Halwa? Medium sooji is my go-to, but fine or coarse will work too – just adjust the cooking time accordingly.
• Can I make this Halwa ahead of time? You can, but the texture is best when freshly made.
• How do I prevent the Halwa from sticking to the pan? Use a thick-bottomed pan, stir constantly, and add the ghee gradually.
• What if my Halwa is too watery? Continue cooking on low heat, stirring constantly, until it thickens.
• Can I add other dry fruits besides nuts? Absolutely! Raisins, dates, and figs are all delicious additions.

Enjoy making (and eating!) this classic Indian dessert. I hope it brings you as much joy as it brings my family!