Sooji Ka Halwa (Pakistani Semolina Pudding)

Name: Sooji Ka Halwa (Pakistani Semolina Pudding)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup cooking oil; 4 whole pods crushed cardamom; 1 cup semolina (SEE NOTES); 2 cups sugar; 4 cups water; 4 drops ½ yellow or orange food color; ¼ cup slivered almonds; ¼ cup chopped pistachios; 2 tbsp dried rose petals

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Sooji Ka Halwa (Pakistani Semolina Pudding) is a classic Pakistani and Indian dessert that comes together in minutes. Fluffy semolina is roasted in cardamom infused oil and then cooked in a yellow colored sugar syrup till it's light and fluffy. A garnishing of nuts and rose petals completes the rich halwa that you’ll find yourself making again and again.

Sooji Ka Halwa, or Pakistani semolina pudding, is a delicious dessert and an easy recipe that's often served on special occasions such as Navratri Pooja and Ganesh Chaturthi in India and on Eid and weddings in Pakistan.

According to an article in 196flavors.com the word Halwa originates from the Arabic word hulw, which means sweet. It's believed that the sweet pudding came to the subcontinent via the Middle East and the Turkish traders.

I personally love to serve Semolina Halwa with Aloo Masala and Chana Masala for a sweet and savory brunch combination.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ's
Sooji Ka Halwa (Pakistani Semolina Pudding)

Ingredients

Cooking oil - Use any high smoke point oil such as avocado, canola or sunflower.
Green cardamom pods - It's best to use whole pods and crush them, but if you can't source them then purchase just the seeds, crush them and use those. Use cardamom powder as a last resort as it's the least aromatic of the three options.
Semolina - This comes in 2 varieties, coarse and fine. I prefer the coarse one as I find that the halwa is fluffier and has more texture to it with this. However, I've made my halwa with the fine one when I can't source the other and it's a good alternative.
Sugar - White sugar is the one to use for the halwa. Brown sugar tends to get sticky and causes clumping in the halwa. I personally always use white sugar.
Water - The right amount of water is key to the perfect consistency of the Halwa. It took me a while to figure out exactly how much to add!
Yellow or orange food color - This is not essential. The halwa is often made without the food color for consumption at home. But if it's being made for a special occasion then yellow or orange food color is added.
Garnish - Many options exist for the garnish but my personal favorites are almonds, pistachios and rose petals.

Instructions

Mix the cups of water and food coloring in a saucepan and set the mixture on the stovetop.

Add in the white sugar and heat on a flame till the sugar is totally dissolved.

Once the sugar is fully dissolved set this sugar syrup aside.

Heat the cooking oil and sauté the crushed cardamom for a minute.

Add the semolina to the cardamom infused oil.

Sauté the Semolina, stirring constantly to roast it evenly.

Stop roasting once it's a medium brown.

Add the sugar syrup to the roasted Semolina.

Add in the syrup a little bit at a time.

Cook the mixture till it's bubbling.

Once the water has been absorbed turn the stove off and cover the pan for 5 minutes.

the sooji ka halwa (Pakistani semolina Pudding) is ready

The semolina continues to cook even after the stove has been turned off and it shouldn't be too thick.

Uncover, dish into a bowl, garnish with the nuts and rose petals and serve!

Substitutions

Here are some easy substitutions should you need them.

Green cardamom pods - Ground cardamom pods provide the strongest flavor, but in a pinch, you can use green cardamom powder instead. Just remember that if you're adding powder, don't add it to the oil at the beginning. The best time to add it is when you're about to cover the halwa for 5 minutes near the end.
Cream Of Wheat - If you want to make the Sooji Ka Halwa and can't source Semolina, Cream of Wheat is a great substitute! I've used it many times myself and the results are perfect!
Cooking oil - You can use unsalted butter or ghee in place of cooking oil. I would recommend substituting one cup of melted ghee for 1 cup of oil. In the liquid form you can substitute it in a 1:1 ratio. Similarly, melt the butter if you're using that and also apply the 1:1 ratio.
Food color - To obtain the classic golden-brown color without the aid of artificial food color, use a small pinch of saffron strands. Add the threads into the sugar water and it will replicate the exact color.

Variations

Toppings - The best Sooji Halwa is one that includes the main ingredients listed here and that your taste buds love. However, feel free to play with the toppings of your dish with fun substitutions or swaps. Some great ones to try are dry fruit, raisins or cashew nuts; or you can reach for whatever you have in your pantry.
Rose Water - Rose water is a very popular ingredient throughout South Asian cuisine and it adds a floral burst to Sooji Ka Halwa. You can add the rose water to the sugar syrup and together with the cardamom it will bring the flavor together. Be careful to only add about ½ of a teaspoon though, as rose water can be a bit overpowering.
Milk - If you want a creamier halwa, you can add ½ a cup of milk of your choice. Stir the milk into the halwa right as it thickens and then turn the stove off and let it sit for the 5 minutes.

Equipment

Large skillet - A large non-stick skillet is best for the sautéing, but I often just use a cooking pot.
Medium saucepan - If possible, choose a heavy bottom pan that will hold sturdy as you stir.
Wooden spoon - I like to use a large wooden spoon to mix the Sooji Ka Halwa. This makes it easier to stir the thick mixture and scrape down the sides of the pan.

Storage

It's best to serve the halwa immediately, while it's still nice and warm. However, you can also store it in an airtight container in the fridge for up to four days. You can reheat it in the microwave for 2-3 minutes.

Sooji ka halwa can also be frozen and stored for up to a month. First, defrost the sooji ka halwa until it comes to room temperature. Then heat it in the microwave for 2-3 minutes, as mentioned above.

Top tip

Sautéing the semolina with the cardamom infused oil is a crucial step. It helps bring out the fragrant flavor of the cardamom and adds a nice nutty taste to the halwa. By skipping this step, the Sooji ka Halwa has a very bland taste.

FAQ's

Is this Sooji Ka Halwa recipe gluten-free?

Unfortunately, Sooji Ka Halwa is not naturally gluten-free. However, you can substitute the cream of wheat for other ingredients to modify the recipe. Cream of rice or almond flour are basic ingredients that are easy to work with. But using these ingredients will change the texture of the Halwa.

Can Sooji Ka Halwa be made in larger quantities?

I love to whip up Sooji Ka Halwa when I’m entertaining on short notice, because the simple dessert is so easy to serve in larger quantities. If you’d like to scale this dessert recipe up, simply add the additional ingredients, but follow the same instructions.

Can I make Sooji Ka Halwa in an instant pot?

Absolutely! This sweet dish is also an easy instant pot recipe. Turn on saute mode, heat the oil and saute the cardamom followed by the semolina. Once the semolina is roasted, turn the instant pot off. Add in the water, followed by the sugar and food coloring. Seal the instant pot and cook on high for 3 minutes, with a slow release of 10 minutes. Open the instant pot, fluff the halwa, garnish and serve.

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