Sooji Halwa, also known as Semolina Halwa, is a sweet Indian pudding usually made during the festive season and served as an offering to the Gods. Although traditionally it is made with the use of ghee, you can use this recipe of mine to make it a vegan-friendly version.
With the hustle-bustle of the Indian festive season all around, I can’t help but feel the joy and excitement in the air. The sudden change in temperature has brought a smile to my face. And of course, all the sugar and deep fried goodies being consumed does play a good part in keeping spirits high! While I’ve slowly started to think and plan what my annual Diwali party dinner spread would comprise of, I have started to however, work my way through my treasured stash of tried and tested family favourite treats during this celebratory time. Yes, the slight chill in the evening air does make me find comfort in my food.
I remember a time not so long ago, when all I would eat on cold wintry nights were bowlfuls of hot chicken-noodle soup. Now, times have changed – and with it, so have my moods evolved. I do still enjoy the occasional soup, but I find myself on most days craving comfort food from my childhood and fond memories of the past.
When I stepped to my kitchen today to make something quick for dinner, I had this sudden urge for a bowl of warm Halwa. But not just any kind of Halwa; what I wanted specifically was Sooji Halwa, also known as Semolina Halwa. A quick peek into my pantry assured me that I had everything I needed to make this sweet treat. Which to be honest, is really nothing much, which is why this recipe is perfect to come to your rescue whenever the yearning for something sweet hits you.
Sooji Halwa (Semolina Halwa)
Ingredients
- 1/4 cup ghee or any light flavoured cooking oil
- 1/2 cup fine semolina
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 1 cup boiling water
- 1/4 cup finely chopped almonds
Instructions
- Add ghee or oil in a heavy bottomed slightly deep pan and let it get warm. Add in the semolina and fry on medium-low heat, stirring occasionally, to prevent it from burning and sticking to the bottom of the pan. You want the semolina to get toasted, turning lightly brown in colour and fragrant.
- Add in sugar and mix well to allow the sugar to melt. Stir in cardamom powder to mix well.
- Now very carefully, add in the the hot water, a little at a time while slowly stirring to let the Halwa come together. Mix well and cook over low heat until the water is absorbed and the Halwa turns into a pudding-like consistency.
- Garnish with finely chopped almonds and serve warm.
If you enjoyed this recipe, then you will surely love my Vegan Sooji Halwa (Semolina Halwa) and Gajar Halwa (Carrot Halwa) recipe as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
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