Sooji Halwa/Semolina Pudding/Sheera

15 Minutes

Serves 6 people

Author: Rajni Ram

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Sooji Halwa or Cream of wheat Pudding, is the most commonest dessert, you’ll find in India. It doubles up as Prasad(holy offering), for religious functions and festivals. It is a part of festivities and feasts, such is the ease with which it can be made. With time and practise, the skill of turning out this pudding/Halwa perfectly only gets better.

This is a dish even beginners will try out with confidence. But then I have struggled with this recipe as a beginner, until my Mother-in-law taught me the right proportions. The consistency of this dish and colour varies from place to place. In the current recipe, I have kept the colour natural. When I make it as an offering, I colour it orange and then it gets called “Kesari” meaning Orange pudding. I prefer bringing it to a semi solid consistency, like the one you see in the picture.

Over the years, I have varied the making process, from the way I learnt it from my mother-in-law, but have not altered the measures of ingredients at all. The measures are fool proof and always turn out the most delicious pudding. I have just tried to make this already easy recipe, even more beginner friendly.

While you are here I request you to have a look at other recipes on the blog like – Beetroot Halwa, Carrot Halwa, Apple crumble, Stuffed Mushroom Tikka, and more…

Ingredients

Semolina 1 cup (check notes)
Sugar 3/4cup
Ghee/clarified butter 2 tbsp
Cashewnuts a few broken to bits
Raisins a few
Cardamom Powder 1/2 tsp
Water 2 cups

Heat a pan and add the ghee/clarified butter to it. when it melts, add the broken Cashewnuts and Raisins, and fry until the raisins fluff up and the nuts turn light brown. Add the semolina to this, reduce the flame and roast the semolina. Roast it until you get a sweet aroma. Take care not to burn the semolina/Sooji. Roast over a low flame. Note that the semolina need not turn brown.
Simultaneously, get a sauce pan ready with the sugar. Pour water over the sugar,and put the sauce pan over a flame. Stir to dissolve the sugar and bring the liquid to a boil.
Now turn off the flame of the Pan(this is a critical step), and pour the sugar syrup on to the roasted semolina,in a circular manner. Now turn on the flame again, and start stirring the halwa/pudding, until all the water is absorbed, and it appears cooked. (check notes).
Finally, add the cardamom powder and top up with more ghee/clarified butter. You can add upto another tablespoon of ghee here.

Heat a pan and add the ghee/clarified butter to it. when it melts, add the broken Cashewnuts and Raisins, and fry until the raisins fluff up and the nuts turn light brown. Add the semolina to this, reduce the flame and roast the semolina. Roast it until you get a sweet aroma. Take care not to burn the semolina/Sooji. Roast over a low flame. Note that the semolina need not turn brown. Simultaneously, get a sauce pan ready with the sugar. Pour water over the sugar,and put the sauce pan over a flame. Stir to dissolve the sugar and bring the liquid to a boil. Now turn off the flame of the Pan(this is a critical step), and pour the sugar syrup on to the roasted semolina,in a circular manner. Now turn on the flame again, and start stirring the halwa/pudding, until all the water is absorbed, and it appears cooked. (check notes). Finally, add the cardamom powder and top up with more ghee/clarified butter. You can add upto another tablespoon of ghee here.

Notes:

I use roasted Semolina that is available in the stores. So it takes about 2 to 3 minutes of roasting for me. In case you don’t find roasted semolina nearby, carry out the roasting process for a little longer. About 5 minutes on the whole.
You will know it is cooked when the pudding leaves the bottom of the pan, and (or), the semolina is not grainy, and can be mashed between the thumb and index finger.
If you wish to add food colour to make a colourful Halwa/pudding,then orange food colour can be added. Just a pinch or two of it will do.