Sooji Ka Halwa (Pakistani Semolina Pudding)

5 from 1 vote

Sooji Ka Halwa (Pakistani Semolina Pudding) is an easy to make sweet treat that's popular both as a dessert and for Sunday brunch

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: Indian, Pakistani

Keyword: rava kesari, rava sheera, semolina pudding, sooji ka halwa

Servings: people

Calories: 559kcal

Mix the sugar, water and food color in a saucepan and heat till the sugar is totally dissolved.
Heat the cooking oil in a pan and saute the crushed cardamom for a minute.
Add the semolina to the cardamom infused oil and saute till its a medium brown color (see notes)
Add the water sugar mixture and cook just till the mixture thickens. (see notes)
Turn the stove off and leave in covered pan for 5 minutes as the semolina continues to cook even after the stove has been turned off.
Uncover, garnish with the nuts and rose petals and serve.

Semolina - I like to use coarse semolina as I find my halwa is fluffier with it. Many people prefer the fine one. Feel free to experiment and find your own favorite.
Roasting the semolina - At this stage you need to stir constantly in order to get an even brown roast and prevent the semolina from burning in spots.
Adding the water - Add 1 cup of the sugar syrup first as the roasted semolina is very hot and will splutter a lot. Then add the next cup and stir and finally add all of it.
Covering The Pan - As soon as the semolina absorbs all the syrup, turn the heat off (you should have a thick liquid mixture at this point). The semolina will keep cooking and absorbing water even after you turn the stove off. If you let the mixture become too thick before this step your halwa will be hard and clumpy rather than light and fluffy.