Last Updated on 6 months ago by Neha Deshmukh

Mango Semolina Recipe – Authentic Indian Sooji Halwa with Ghee

Introduction

Oh, halwa! Just the word conjures up warm memories of festive days and cozy evenings at home. This Mango Semolina Halwa (Sooji Halwa) is a particular favorite – a vibrant, fragrant, and utterly delicious treat. I first made this for my family during mango season, and it quickly became a requested dessert. It’s surprisingly easy to make, and the combination of sweet mangoes and nutty semolina is simply divine. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a celebration of flavors and textures! Here’s why you’ll adore it:

• Authentic Taste: This recipe stays true to traditional Indian flavors, using ghee, cardamom, and perfectly roasted semolina.
• Easy to Make: Despite its elegant taste, it’s a relatively simple dessert to prepare, perfect for beginners.
• Seasonal Delight: It’s the perfect way to enjoy the sweetness of ripe mangoes when they’re at their best.
• Comfort Food: Warm, sweet, and aromatic – it’s pure comfort in a bowl.

Ingredients

Here’s what you’ll need to create this magical halwa:

• 1 cup semolina (Sooji) – about 150g
• 1 cup ripe mango chunks – about 200g (Alphonso or Kesar mangoes are ideal!)
• 2 tablespoons ghee (clarified butter) – about 30ml
• ½ cup ghee (clarified butter) – about 75ml (yes, it’s a lot, but it’s what makes it special!)
• 1 ½ cups water – about 360ml
• 1 cup organic granulated sugar – about 200g (adjust to your sweetness preference)
• 1 tablespoon cracked cashew nuts – about 15g
• 1 tablespoon golden raisins – about 15g
• 4-5 drops natural food color (yellow/orange) – optional
• 1 teaspoon ground cardamom – about 5g

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your halwa turns out perfectly:

Semolina (Sooji) Varieties – Fine vs. Coarse

You can use either fine or coarse semolina for this recipe. Fine semolina (rava) will give you a smoother texture, while coarse semolina (sooji) will result in a slightly grainier halwa. I personally prefer fine semolina for a melt-in-your-mouth experience.

Ghee – The Importance of Quality & Clarified Butter Options

Ghee is essential for that authentic flavor. It adds a richness you just can’t replicate with other oils. If you can’t find ghee, you can use clarified butter as a substitute, but the flavor won’t be quite the same.

Mangoes – Choosing the Right Variety for Sweetness & Texture

Alphonso or Kesar mangoes are the gold standard for Indian sweets. They’re incredibly fragrant and sweet. However, any ripe, sweet mango will work! Avoid fibrous mangoes.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more potent. If you’re using store-bought, make sure it’s relatively fresh.

Food Color – Natural vs. Artificial Options & Alternatives

I prefer using natural food color derived from saffron or turmeric for a subtle hue. If using artificial food color, a little goes a long way! You can also skip it altogether – the mangoes will provide a lovely color on their own.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Roast the Semolina: Dry roast the semolina in a heavy-bottomed pan over medium heat. Stir constantly until it turns golden brown and aromatic – this usually takes about 5-7 minutes. Be patient and don’t let it burn! Transfer it to a plate to cool.
2. Fry the Nuts: In the same pan, heat 2 tablespoons of ghee. Fry the cashew nuts and raisins until golden brown. Strain them and set aside.
3. Cook the Mangoes: Add the mango chunks to the pan and cook in the remaining ghee until they soften – about 3-5 minutes.
4. Combine & Cook: Return the roasted semolina to the pan with the mangoes. Add ½ cup of ghee and mix well.
5. Add Water Gradually: Gradually pour in the water while stirring continuously to prevent lumps. Cook until the semolina thickens and absorbs the water.
6. Sweeten & Flavor: Mix in the sugar, food color (if using), and cardamom. Continue cooking until the sugar dissolves and the mixture thickens further.
7. Final Touches: Add the remaining ghee and cook for another 2 minutes. Stir in half of the fried cashews and raisins.
8. Serve: Garnish with the reserved nuts and raisins. Serve warm and enjoy!

Expert Tips

Here are a few secrets to halwa success:

Achieving the Perfect Texture – Avoiding Lumps & Ensuring Creaminess

The key is constant stirring! Add the water slowly and stir continuously to prevent lumps. If lumps do form, try mashing them with the back of a spoon.

Roasting Semolina – Recognizing the Right Color & Aroma

The semolina should turn golden brown and have a nutty aroma. Be careful not to burn it, as this will give the halwa a bitter taste.

Mango Preparation – Selecting & Cutting Ripe Mangoes

A ripe mango will yield slightly to gentle pressure. Cut the mangoes into small, even chunks for even cooking.

Ghee Temperature – Avoiding Burning & Maximizing Flavor

Keep the heat at medium. Ghee can burn easily, so watch it carefully. The goal is to infuse the mangoes and semolina with its rich flavor, not to scorch it.

Variations

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

• Vegan Mango Semolina Halwa: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Considerations: Semolina is not gluten-free. For a gluten-free option, use quinoa flakes or rice flakes instead.
• Spice Level – Adjusting Cardamom Intensity: If you love cardamom, feel free to add a little more! A pinch of nutmeg also works beautifully.
• Festival Adaptations – Holi, Diwali, or Special Occasions: This halwa is perfect for any celebration!
• Adding Saffron for Enhanced Flavor & Color: A pinch of saffron strands soaked in warm milk will add a luxurious flavor and beautiful golden hue. My grandmother always added this for special occasions.

Serving Suggestions

This halwa is delicious on its own, but here are a few serving ideas:

• Serve warm with a dollop of yogurt or a scoop of vanilla ice cream.
• Garnish with chopped pistachios or almonds.
• Pair it with a cup of masala chai for the ultimate comfort experience.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What type of semolina is best for Sooji Halwa?

Fine semolina (rava) is generally preferred for a smoother texture, but coarse semolina (sooji) works well too!

Can I use a different oil instead of ghee?

While you can use another oil, ghee is really what gives this halwa its authentic flavor.

How do I know when the semolina is roasted enough?

It should be golden brown and have a nutty aroma. Don’t burn it!

Can I make this recipe with frozen mangoes?

Yes, but thaw them completely and drain any excess liquid before using.

How can I adjust the sweetness level of the halwa?

Simply adjust the amount of sugar to your liking.

What is the best way to prevent lumps from forming while cooking the halwa?

Add the water slowly and stir continuously!