Suji (or Sooji) ka Halwa is a delicious Indian pudding-like semolina dessert made with just 5 pantry ingredients. This 20-minute stove top recipe is a Sunday brunch classic in desi homes and goes well served with Puri and Kala Chana.
finely chopped almonds, almond flakes, or unsalted cashewsto garnish
Instructions
Heat a nonstick pan on a low to medium flame. Add the semolina into the pan and dry roast it until it starts browning, about 3-4 minutes. It'll turn a few shades darker than the light beige it starts at and emit a nutty aroma.
Add the ghee into the pan. Let the ghee come to a bubble as you are mixing it into the semolina. Keep stirring the mixture until it's golden brown.
In the meantime, heat the water in a pot or in the microwave until hot. Add the sugar into the water and stir until fully melted.
Add the sugar water into the pan with the semolina and ghee mixture. Stir it together and then cover with a lid, as it'll start to sputter. Cook for 5-6 minutes, stirring every minute or two to prevent the halwa from sticking and burning.
Once the halwa has thickened but still a bit liquidy, add the golden raisins and ground cardamom. Stir in the raisins and cardamom and replace the lid.
Once the halwa is thick enough that it stops splattering, remove the lid. Continue stirring until the halwa sticks together in a clump and doesn't stick on the sides. Remove from heat.
Serve the halwa warm with almond flakes or chopped almonds.
Notes
Storage InstructionsStore the halwa in an airtight container in the fridge for up to a week. It'll be thick and stick together once it cools. It can be enjoyed cold, but I like it best when it's warm. Warm it up in the microwave for 30 seconds.