Suji ka Halwa is so delicious, and it’s so quick to make!
I love Suji ka halwa because I can make it within 15 minutes! Suji, also known as semolina, is toasted in a cardamom infused butter, then merged with a simple sugar syrup to create the most lusciously creamy halwa. If I’m craving dessert late at night, I always have the ingredients to make this halwa. You need semolina, sugar, butter, cardamom and water. The list is short, but the result is tenfold. This method is a must try, and you’ll definitely be hooked once you make this.
Butter makes everything better, including this Suji ka Halwa
I make my halwa in butter, but not in copious amounts. I use about 3 tablespoons of butter for 1 cup of Suji, and I find that works for me. The halwa does set, although it’s not hard. If you want a more loose halwa, you need to add more butter. I have an aunt who adds 1 cup of butter to 1 cup of Suji, and it’s downright delicious, but it’s hard to recover from a second portion! The butter itself gives great flavor to the halwa, but I also add some cardamom pods to the butter so they infuse their flavor. These are the two components that elevate this halwa and give subtle yet delicious notes.
A simple syrup goes a long way in halwa
Th best way to sweeten your halwa is by using a simple syrup. Some methods call for toasting the sugar with the Suji, then just adding hot water, but I prefer having the sugar dissolved already, making the cooking process much quicker. You have to be careful though, adding a hot simple syrup to hot Suji makes for a sputtering disaster . I like using a slightly larger pan, and I use a long handled cooking spoon or spatula to prevent my hands from getting burned.
Suji ka Halwa
- ¾ cup sugar
- 1½ water
- 1 cup suji (semolina)
- 1/2 cup butter
- 5-6 cardamom pods smashed
- pistachios and almonds for garnish
- In a small sauce pan add the water and sugar. Bring to a boil, then simmer until all the sugar has dissolved.
- While the sugar syrup is simmering, add the butter and cardamom to a medium or large sized pan. Once the butter starts to bubble, add the suji. Mix well so the butter coats the suji, then sauté on a medium low flame until the suji gets toasty and changes color. You don't want it to turn brown, just get it to a light golden. Keep mixing so it doesn't burn.
- Please be careful at this step. Turn the flame off, then carefully add the simple syrup to the toasted suji, mixing using a long handled spoon or spatula. Mix until the syrup has combined with the suji. Transfer to your serving bowl and top with nuts of your choice. Enjoy warm, at room temperature or chilled. Refridgerate leftovers.
Have you tried this easy halwa recipe?
I love hearing your feedback. If you’ve tried this recipe I’d love to hear how it turned out in the comments below!Add to favorites
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