Does Suji ka halwa even need an introduction? The pet favorite suji ka halwa aka semolina pudding, is made in every brown household and is one of the easiest halwas to make! There’s different types of semolina halwas in India and Pakistan. But this particular Suji ka halwa is eaten popularly paired with puri and makes a kickass halwa puri combo for breakfast! Imma gonna make this super easy for you so that you can ALWAYS nail the recipe!
How to make Suji ka halwa?
Prepare Sugar Syrup.
So to make this halwa, you need a pot and a pan. The pot is where the halwa is going to be eventually assembled. We are going to start by making a simple sugar syrup in the pot. You only need water, sugar and a little food color to make this happen.
I use a rich amber yellow food color for this halwa because that’s how we’ve always had it in dhabas (restaurant) and home. You can always add more color later if it turns out lighter than you expected.
Let the water start simmering at medium flame and make sure all the sugar has dissolved. Set the pot aside at low to medium flame so that the water keeps simmering on the side.
Saute the Suji (Semolina)
After setting your pot of water aside, bring forward a pan. We are going to add ghee or clarified butter in the pan along with a few green cardamom.
FUN FACT: The green cardamom is the Western equivalent of Vanilla essence. You’ll find it in most of South Asian desserts. It adds aroma and a subtle flavor characteristic of South Asian food.
We are going to heat the ghee at medium flame. When you hear a slight crackle sound from the cardamom, that means your ghee is ready. Lower the flame to low and add semolina.
Stir the semolina with a wooden spoon until it absorbs all the ghee. Now saute it for about 5 mins. Semolina is generally a creamy yellowish hue. And when it is sauted for long, it will turn brown. For this recipe, we DON’T want the semolina to turn brown. We are only going to saute it for 5 to 8 mins until you can smell a nice rich aroma in your kitchen.
Here’s the fun part. Now use a ladle to drop of 1 spoonful of the water syrup in the semolina and mix well. Do it one more time. This helps in preventing semolina to clump up when its added to the rest of the sugar syrup.
Now add this softened up suji into the remaining sugar syrup.
And mix well. Cover the pot and let the suji simmer for 5 mins at medium flame. Remove lid and stir a little bit. Cover the pot again and simmer for another 5 mins at low flame.
When you stir your halwa know, you’ll see that it doesn’t stick to the edges anymore and has thickened up. That’s when you know its done.
You can adjust your sugar and food color at this point. If you feel like your semolina needs more sugar, just dissolve some in 1/4th cup of water and add. And saute at high flame for 2 mins. It is a very forgiving dessert like that.
To finish it off, add 2 tbsp of Milk powder (like Nido) and you are done!
Note: Also, remember that Suji ka halwa thickens up a bit after it cools down as well. So don’t try to overcook it as it’ll dry out
Top it off with almond shavings or pistachio crumbs and serve with either puri in breakfast or as a dessert.
How long can it survive?
It can survive in the fridge for up-to a week easy. It is also totally freezable. You can put it in a zip lock bag and freeze it indefinitely.