Semolina Halwa Recipe – Cardamom & Vanilla Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Semolina Halwa Recipe – Cardamom & Vanilla Indian Dessert

Introduction

Oh, halwa! Just the word conjures up warm, cozy feelings, doesn’t it? This semolina halwa (sooji halwa) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s comforting, subtly sweet, and comes together surprisingly quickly. Perfect for a little treat with your evening chai, or a festive celebration! You’ll absolutely love how easy and rewarding this recipe is.

Why You’ll Love This Recipe

This semolina halwa is more than just a dessert; it’s a hug in a bowl! It’s:

• Quick & Easy: Ready in under 30 minutes.
• Comforting: The warm, sweet flavors are incredibly soothing.
• Versatile: Perfect for any occasion, from a simple weeknight dessert to a festive gathering.
• Customizable: Easily adapted to suit your preferences (more on that later!).

Ingredients

Here’s what you’ll need to make this delicious semolina halwa:

• 1 tbsp ghee (about 15ml)
• 15 gm butter
• ½ cup semolina (about 75g)
• ¾ cup water (about 180ml)
• ¼ cup sugar (about 50g)
• 1 cup milk (about 240ml)
• ¼ tsp cardamom powder (about 1.25ml)
• ¼ tsp vanilla extract (about 1.25ml)
• A pinch of salt
• Roasted nuts (almonds, pistachios, raisins) for garnish

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavor. Using a good quality ghee really shines through.
• Semolina: You can use either fine or coarse semolina (rava/sooji). Coarse semolina will give you a slightly more textured halwa, while fine semolina results in a smoother, creamier texture. I personally prefer fine for this recipe.
• Milk: Traditionally, full-fat milk is used for a richer halwa. But you can use any type of milk you prefer – whole milk, 2%, or even plant-based milk for a vegan version! My friend’s family always used buffalo milk when I visited, and it was unbelievably creamy.
• Cardamom: Freshly ground cardamom is key. The aroma and flavor are so much more vibrant than pre-ground. If you can, crack open the pods and grind the seeds yourself. It makes all the difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the ghee and butter together in a thick-bottomed pan over low heat. This prevents burning and ensures even cooking.
2. Add the semolina and roast it, stirring constantly. This is the most important step! You want to roast it until it’s golden brown and smells nutty – about 5-7 minutes. Be patient and keep stirring to prevent it from sticking or burning.
3. Now, carefully pour in the water and sugar. Mix well until the sugar dissolves and the water is absorbed. It will bubble up a bit, that’s normal!
4. Gradually add the milk, cardamom powder, vanilla extract, and a pinch of salt. Keep whisking continuously to avoid any lumps forming.
5. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens to a creamy consistency. You’ll know it’s ready when it starts to pull away from the sides of the pan.
6. Remove from heat and serve hot or chilled, garnished with those lovely roasted nuts. If it gets too thick, just add a splash of hot water to loosen it up.

Expert Tips

• Low and Slow: Roasting the semolina on low heat is crucial. It develops the flavor and prevents burning.
• Constant Stirring: Seriously, don’t walk away! Constant stirring is your best friend when making halwa.
• Thick-Bottomed Pan: This helps distribute the heat evenly and prevents sticking.
• Whisking is Key: Whisking prevents lumps and ensures a smooth, creamy texture.

Variations

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

• Vegan Adaptation: Swap the ghee and butter for plant-based alternatives, and use your favorite plant-based milk (almond, soy, or oat milk work well).
• Gluten-Free Confirmation: 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, my family loves adding a sprinkle of edible silver leaf (varak) for a festive touch. For Lohri, we often add a bit of grated carrot for extra sweetness and color.

Serving Suggestions

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

• Serve warm with a dollop of yogurt.
• Pair it with a cup of masala chai.
• Garnish with extra nuts and a drizzle of honey.

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, adding a splash of milk if needed to restore its creamy consistency.

FAQs

• What type of semolina is best for halwa? Both fine and coarse semolina work, but fine semolina creates a smoother texture.
• How do I prevent the halwa from sticking to the bottom of the pan? Use a thick-bottomed pan, keep the heat low, and stir constantly!
• Can I make this halwa ahead of time? Yes, but the texture might change slightly upon reheating.
• What is the best way to roast semolina for halwa? Roast it on low heat, stirring constantly, until it’s golden brown and smells nutty.
• Can I use a different type of nut for garnish? Absolutely! Cashews, walnuts, or pecans would all be delicious.