Sooji Ka Halwa - Sweet Semolina Pudding
This Pakistani dessert is far quicker to cook than other desserts - at only 20 minutes of cook time, this may clock in as one of the quickest Desi desserts out there!
- Prep time
- --
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup ghee
- 8 cashews
- 5 cardamom seeds
- 1 cup semolina
- 2 cups water
- 3/4 cup sugar (adjust to taste)
- 1 tsp rosewater (optional)
- 1 pinch saffron (optional)
Instructions
- 1
In a pestle and mortar, beat the cardamom seeds till the black seeds from inside come out. Discard the shells. If you don't have a pestle and mortar, put the cardamom seeds in a bag and beat with a rolling pin till the black seeds come out.
- 2
In a pan, heat the ghee and add the cashews and cardamom seed remnants. Fry till golden brown, about 3 minutes.
- 3
To the ghee, add the semolina. Roast the semolina on medium-low heat for 12-15 minutes, stirring very often and keeping close by at all times to ensure the semolina doesn't brown too much or burn.
- 4
As the semolina is roasting, in a separate pan add the water, sugar, rosewater and saffron, Heat on medium heat and dissolve the sugar. Before it comes to a boil, turn the heat off and cover.
- 5
Once the semolina has roasted, add the water. It will sizzle and bubble and steam will rise - but keep stirring! This is because we need to ensure no lumps are formed.
- 6
Keep stirring the halwa constantly until it begins to start pulling away from the edges.
- 7
Sooji Ka Halwa is ready! Garnish with cashews and serve hot!