One of the simplest Indian desserts to make is Suji ka halwa (semolina pudding). It’s so easy to make that the basic recipe only needs all three ingredients – suji, ghee and sugar.
Of course, the simple sooji halwa recipe can be given many a twist. We shall come to those later. To begin with, you can use milk instead of water to make it richer, softer and tastier.
|Tip 1 – Suji ka halwa made with water can be preserved for 2-3 days at room temperature and 7-8 days in the refrigerator. Suji halwa made with milk lasts a day at room temperature and 3-4 days in the fridge.|
So first we give you the most popular, though basic, suji ka halwa recipe.
Most popular suji ka halwa
The most commonly used sooji halwa recipe across the country takes only five steps to make apart from just three ingredients – as mentioned earlier. It is served and offered to the Gods on most Indian festivals.
The halwa can be made in a jiffy to celebrate any good news in the family – a cousin’s engagement, the daughter topping the class or mom/dad getting a raise in the office.
- Roast 2 cups of suji.
- Heat half a cup of ghee in a deep kadhai, Use desi ghee for a richer taste and fragrance.
- Fry roasted suji in ghee until golden brown.
- Add sugar as per taste. For light sweet halwa, half a cup of sugar would be good enough.
- Cook till the sugar dissolves and the halwa has reached the consistency that you like – soft, semi-solid or hard.
- Garnish with almonds, cashews and raisins and serve hot.
That was simple, wasn’t it? Now come the twists!
Badam and Suji Halwa recipe
This rich, nourishing and delicious take on suji ka halwa will leave you asking for more, even after numerous helpings.
The only added ingredient here is almonds. However, it’s advisable to cook it in milk rather than water.
- Roast 2 cups of almonds. Grind them into a coarse powder.
- Dry roast suji.
- Heat ghee in a kadhai. Add suji and fry until golden brown.
- Add ground almonds to it. Fry the mixture for 2 minutes.
- Add sugar and milk. Cook until the halwa reaches the desired consistency.
- Garnish with remaining almonds and other dry fruits.
Serve hot or at room temperature. As shared earlier, it can last 3-4 days in the refrigerator.
Kesar-coconut or zafrani suji halwa
This version of suji halwa is more popular in the southern parts of the country. It is also popular in West Asian countries as an Indian import.
The zafrani halwa has an attractive golden yellow colour and an irresistible aroma due to the presence of saffron in it.
- Grate coconut into very fine shreds.
- Stir fry it separately in a shallow pan.
- Dry roast suji.
- Heat ghee in a kadhai. Add the roasted suji and fry for a minute.
- Add sugar. Cook until it melts and mixes well into the halwa.
- Add milk. Cook while stirring continuously.
- Just before it reaches the desired consistency, start sprinkling grated coconut. Keep stirring, sprinkling more coconut and stirring some more, so that it’s mixed evenly in the halwa.
- Add saffron. Cook for a minute more while mixing it well and take the halwa off the flame.
- Garnish with dry fruits.
Mango suji halwa
Now some healthy twist to the suji halwa! Imagine the wholesome goodness of mangoes mixed with the fibrous texture of suji and nourishment of milk.
That’s the mango suji halwa for you.
- Roast suji. Heat ghee. Fry suji until golden brown.
- Add milk and cook for 3-4 minutes. Add sugar and cook some more.
- Before it reaches the desired consistency, add mango pulp and cook for 2 minutes.
- Take off the flame.
- Garnish with dry fruits.
Suji Halwa ki Kaash
Kaashein is an interesting way to serve halwa. Freshly prepared, hot halwa is ladled in a slightly deep plate, flattened and pounded, when still hot. Then cut in a barfi-like shape and served. Delicious and different.
How to make halwa ki kaash
Halwa ki kaashein can be made with both semi-hard and hard suji ka halwa.
|Tip 2 – Cooking time after adding milk or water, for semi-hard kaash will be 7-8 minutes, and for very hard kaash it will be 10-12 minutes.|
As soon as your halwa is ready, you can make ‘kaashein’ out of it. Take a large metal plate or thaali. Spread some ghee evenly across it.
Apply ghee to your palms. Pour halwa into the thaali and beat with ghee smeared hands to flatten it. Keep dipping your hand in the water to avoid getting burnt,
Cut the flattened halwa with a knife first into strips and then cut the strips across to make kaash – a barfi-like shape.
Suji ka halwa cooked with milk and made into very hard ‘kaash’ can last up to 20-30 days without any refrigeration, depending upon the weather.
Try these suji halwa recipes at home.
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