Sooji Halwa

Sooji halwa is a classic Indian dessert made with semolina, ghee, and sugar. It's a simple but delicious dish that can be enjoyed for breakfast, lunch, or dinner. The semolina provides a nutty flavor and chewy texture, while the ghee and sugar add richness and sweetness. The cardamom and nutmeg add a warm, aromatic spice that complements the other flavors perfectly.

Sooji halwa is thought to have originated in India during the Mughal era. The dish was likely created as a way to use up leftover semolina, which is a byproduct of wheat flour production. Over time, sooji halwa became a popular dessert among both Hindus and Muslims. It is often served at weddings, festivals, and other special occasions.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup semolina
• 1/2 cup ghee
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder
• 1/4 cup chopped nuts (optional)

Instructions

1. Heat the ghee in a heavy-bottomed pan over medium heat.
2. Add the semolina and cook, stirring constantly, until it turns golden brown.
3. Add the sugar and water and stir to combine.
4. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the halwa has thickened.
5. Stir in the cardamom and nutmeg powders.
6. Transfer the halwa to a serving dish and garnish with nuts, if desired.

Why It Works

• The ghee helps to brown the semolina and gives the halwa a rich, nutty flavor.
• The sugar adds sweetness and helps to thicken the halwa.
• The cardamom and nutmeg add a warm, aromatic spice that complements the other flavors perfectly.
• The nuts add a crunchy texture and a bit of extra flavor.