Perfect Semolina Halwa (Suji Ka Halwa)

Ingredients

• 1 cup Fine Semolina (Rava) (roasted until golden brown)
• 1 cup Water (for syrup)
• 1 cup Granulated Sugar (dissolves into syrup)
• 2 cup Full‑Fat Milk (warmed, can add saffron)
• 0.5 cup Ghee (Clarified Butter) (divided: some for roasting semolina, rest added at end)
• 2 tsp Cardamom Powder (freshly ground from pods)
• 1 pinch Saffron Strands (optional, soaked in warm milk)
• 10 pieces Almonds, sliced (toasted lightly)
• 10 pieces Raisins (golden raisins, toasted)
• 5 pieces Pistachios, sliced (optional garnish)

Instructions

1. Gather & Measure

   Measure all ingredients into separate containers. Slice almonds and pistachios, and have the cardamom pods ready for grinding.

   Time: PT3M

2. Roast Semolina

   Heat 2 Tbsp of ghee in the heavy‑bottomed pan over medium flame. Add the fine semolina and stir continuously for 5‑6 minutes until it turns a light golden‑brown, biscuit‑like color.

   Time: PT6M

   Temperature: Medium flame

3. Prepare Simple Syrup

   In a saucepan combine 1 cup water and 1 cup sugar. Bring to a gentle boil, stirring until the sugar fully dissolves. Turn off the heat as soon as it dissolves; do not let it thicken.

   Time: PT5M

   Temperature: Medium‑high

4. Cool Syrup

   Transfer the syrup to a bowl and let it reach room temperature (about 5 minutes).

   Time: PT5M

5. Grind Cardamom

   Grind the cardamom pods in a spice grinder or mortar & pestle until a fine powder forms.

   Time: PT2M

6. Toast Dry Fruits

   In a dry pan, lightly toast the sliced almonds, raisins, and optional pistachios for 2 minutes until fragrant. Set aside.

   Time: PT2M

   Temperature: Medium flame

7. Warm Milk & Add Saffron

   Warm 2 cups milk in a saucepan, add the pinch of saffron strands and let them infuse for 2 minutes.

   Time: PT2M

   Temperature: Medium flame

8. Combine Semolina & Milk

   Pour the warm milk into the roasted semolina, stirring continuously. Cook for 5‑7 minutes on medium flame until the mixture thickens and the semolina absorbs most of the milk.

   Time: PT6M

   Temperature: Medium flame

9. Add First Half of Syrup

   Stir in half of the cooled syrup (½ cup). Continue cooking until the liquid is fully absorbed and the halwa looks drier.

   Time: PT5M

   Temperature: Medium flame

10. Add Remaining Syrup

    Add the remaining syrup (½ cup) and keep stirring. Cook for another 5 minutes until the halwa reaches a glossy, cohesive texture.

    Time: PT5M

    Temperature: Medium flame

11. Finish with Ghee & Nuts

    Stir in the remaining ghee (¼ cup) and the toasted nuts. Cook for 3‑4 minutes, allowing the ghee to melt and coat the halwa evenly.

    Time: PT4M

    Temperature: Medium flame

12. Flavor & Rest

    Add the freshly ground cardamom powder and give a final gentle stir. Turn off the heat and let the halwa rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g