Strawberry Sooji Halwa Recipe – Easy Indian Semolina Dessert

Last Updated on 4 months by Neha Deshmukh

Strawberry Sooji Halwa Recipe – Easy Indian Semolina Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s comforting, flavorful, and doesn’t take forever to make. Well, look no further! This Strawberry Sooji Halwa is exactly that – a warm, sweet hug in a bowl. I first made this when my niece requested something “pink and yummy” and it’s been a family favorite ever since. It’s a delightful twist on the classic semolina pudding, and the strawberry adds such a lovely freshness.

Why You’ll Love This Recipe

This Strawberry Sooji Halwa is seriously special. It’s quick to whip up – perfect for those days when you’re craving something sweet but don’t want to spend hours in the kitchen. The combination of the nutty sooji, fragrant ghee, and sweet-tart strawberry is just divine. Plus, it’s a beautiful dessert to serve, especially with those vibrant pink hues!

Ingredients

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

• 0.5 cup Sooji/Semolina (about 100g)
• 1 cup Sugar (about 200g)
• 1 cup Milk (240ml)
• 0.5 cup Water (120ml)
• 1 tsp Cinnamon Powder (about 2.5g)
• 2 tbsp Ghee (about 30ml)
• 0.5 cup Strawberry Compote (about 120g)
• 2 tbsp Chopped Cashew Nuts, toasted
• 2 tbsp Chopped Pistachios, toasted

Ingredient Notes

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

Sooji/Semolina: Types and Toasting Tips

There are different types of sooji available. I prefer using medium-grain sooji for this halwa – it gives the perfect texture. Don’t skip the toasting step! It really enhances the nutty flavor. We’ll do this right at the beginning.

Ghee: The Importance of Quality and Flavor

Ghee is key to a good halwa. It adds a richness and aroma that you just can’t replicate. Use a good quality ghee for the best results. Homemade is amazing if you have the time, but a good store-bought brand works perfectly too.

Strawberry Compote: Homemade vs. Store-Bought

You can absolutely use store-bought strawberry compote to save time. But if you’re feeling ambitious, homemade is even better! It allows you to control the sweetness and texture. I often make a big batch when strawberries are in season and freeze it for later.

Regional Variations in Halwa Making

Halwa is a beloved dessert all over India, and every region has its own spin! Some variations include adding cardamom, saffron, or different types of nuts. You’ll even find savory halwas sometimes. This strawberry version is a more modern take, but it still holds onto that classic halwa warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the sooji. Heat 1 tsp of ghee in a heavy-bottomed pan over medium heat. Add the sooji and roast, stirring constantly, until it turns golden brown and smells wonderfully nutty. This usually takes about 5-7 minutes. Set aside.
2. Next, toast the cashews in a drizzle of ghee until they’re lightly golden and fragrant. Set those aside too.
3. Now, in the same pan, combine the milk and water. Bring to a simmer over medium heat.
4. Here comes the slightly tricky part – adding the sooji! Gradually add the roasted sooji to the simmering milk and water, whisking constantly to prevent lumps. Seriously, don’t stop whisking!
5. Keep stirring and simmering for 5-8 minutes, until the semolina thickens and the mixture starts to come together.
6. Add the sugar and stir until it’s completely dissolved. Then, mix in the remaining ghee and cook for another 5-8 minutes, stirring continuously.
7. Now for the magic! Gently fold in the strawberry compote and cook until everything is well combined and forms a cohesive, slightly sticky mass.
8. Finally, garnish with the toasted cashews and pistachios. Serve warm, with an extra drizzle of strawberry compote if you’re feeling extra indulgent!

Expert Tips

A few little secrets to halwa success!

Achieving the Perfect Halwa Consistency

The ideal halwa consistency is soft, slightly moist, and not too sticky. If it’s too thick, add a splash more milk. If it’s too thin, cook for a few more minutes, stirring constantly.

Preventing Lumps in Sooji Halwa

The key to lump-free halwa is constant whisking when you add the sooji. Seriously, don’t walk away! A good, heavy-bottomed pan also helps prevent sticking and burning.

Enhancing the Strawberry Flavor

A tiny squeeze of lemon juice into the compote can really brighten up the strawberry flavor. You could also add a pinch of strawberry powder if you have it.

Variations

Let’s get creative!

Vegan Strawberry Sooji Halwa

Easily made vegan! Simply substitute the ghee with a plant-based butter or coconut oil.

Gluten-Free Considerations

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

Adjusting the Spice Level

If you love a bit of warmth, add a pinch of nutmeg or a tiny bit of grated ginger along with the cinnamon.

Festival Adaptations (Holi, Diwali)

This halwa is perfect for festivals! For Holi, the pink color is especially fitting. For Diwali, you can add a sprinkle of edible silver leaf for a festive touch. My grandmother always made it for Diwali!

Serving Suggestions

This Strawberry Sooji Halwa is delicious on its own, but it’s even better with…

• A scoop of vanilla ice cream
• A dollop of fresh cream
• A sprinkle of chopped nuts

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

Got questions? I’ve got answers!

What is the best type of sooji to use for halwa?

Medium-grain sooji works best, but fine-grain sooji can also be used. Just adjust the cooking time accordingly.

Can I make strawberry compote from fresh strawberries?

Absolutely! Just simmer chopped strawberries with sugar and a little lemon juice until they soften and thicken.

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

Use a heavy-bottomed pan and stir constantly!

Can this halwa be made ahead of time?

Yes, but it’s best enjoyed fresh. It can be reheated, but the texture might change slightly.

What can I substitute for ghee in this recipe?

You can use plant-based butter or coconut oil for a vegan version. Vegetable oil can also be used, but it won’t have the same rich flavor.