My mum's sooji halwa is special because it's got this gorgeous caramel-ly nuttiness that comes from roasting the semolina (sooji) in ghee. Best enjoyed with piping hot puris - you'll never make it any other way!
Love Indian Sweets? Try my Easy Rice Kheer (Indian Rice Pudding), Homemade Jalebis - Thin and Crispy or Coconut Barfi (Nariyal Burfi)
There is nothing that screams Indian festivities quite like sooji halwa does, and I think this recipe is really special. I don't know if you can see it but there's a gorgeous caramel-like glaze on this suji halwa that coats every little bit of sooji. I also like to call this bhuna hua halwa because it comes with patiently roasting the sooji in ghee for 20-25 minutes till the colour changes from white to a deep brown. I know it's a longer process, but every once in a while, especially during Holi or Dussehra, I get down to it and make this halwa. And it's always a huge hit with my family!
Quick Walk Through: Sooji Halwa
Ingredients you need for sooji halwa
You only need five things here - ghee, sooji, besan (for body and creaminess), sugar and water.
The consistency should be thick but runny. If its too thick, it'll start to become gloopy, and the halwa thickens as it cools. But don't let it cool down too much - its been enjoyed piping hot!
How to make sooji halwa
1. In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes. Add the ghee and continue cooking on low flame.
2. Stir constantly until the mixture changes to a light chocolate brown colour and becomes fragrant.
3. Continue roasting until the brown becomes a little deeper and darker.
4. Add the sugar and mix it in.
5. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.
6. Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides. Garnish with slivered pistachios or almonds.
Top tips to make Sooji Halwa
- Don't skimp on the ghee. It's important to roast the sooji properly.
- Bombay sooji works best here because the grains are neither too big nor too small. Bansi rawa will also work.
- Be patient and pay attention. Don't walk away and be prepared to spend half an hour in the kitchen. Sooji can burn pretty quickly if not stirred often or you can have uneven browning. So keep stirring every minute or so to make sure it browns evenly.
- Add the sugar before the water or the sugar will caramelize and harden when it hits the water.
The best combination in the world is Suji Halwa, hot pooris, kala chana or pindi chhole and rasedar aloo. Maybe some kheer also 🙂
Watch How To Make Sooji Halwa Video
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Sooji Halwa
Ingredients
- 1 Cup Sooji or Semolina
- 1 ½ tablespoons Besan or Gram Flour
- ½ Cup plus 1 tablespoon Ghee or Clarified Butter
- ¾ Cup Sugar
- 3 Cups Water
Instructions
- In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes.
- Add the ghee and continue cooking on low flame, stirring constantly until the mixture changes to a light chocolate brown color and becomes fragrant.
- Add the sugar and mix it in. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.
- Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides.
- Garnish with slivered pistachios or almonds.
Video
Notes
- Don't skimp on the ghee. It's important to roast the sooji properly.
- Bombay sooji works best here because the grains are neither too big nor too small. Bansi rawa will also work.
- Be patient and pay attention. Don't walk away and be prepared to spend half an hour in the kitchen. Sooji can burn pretty quickly if not stirred often or you can have uneven browning. So keep stirring every minute or so to make sure it browns evenly.
- Add the sugar before the water or the sugar will caramelize and harden when it hits the water.
Theflowerspoint says
I really like your recipe. I always order cakes from Top Bakery in India but after reading your blog I will try make this at home.
srimayyia says
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