Ingredients for Sooji Halwa Semolina Dessert
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How to Make Sooji Halwa Semolina Dessert
- Prepare the sugar syrup: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Continue to boil until the syrup reaches a one-thread consistency (a thin thread forms when you lift a spoon and let the syrup drip back into the pan).
- Infuse saffron: While the syrup simmers, soak a pinch of saffron strands in 1 tablespoon of warm milk or water to enhance its color and flavor.
- Heat the ghee: In a large, heavy-bottomed pan or kadai, heat 1/2 cup ghee over medium heat. Allow the ghee to warm gently – avoid browning.
- Add the semolina: Add 1 cup of fine semolina (sooji) to the warm ghee, stirring continuously to prevent burning.
- Roast the semolina: Reduce the heat to medium-low and continue to stir the semolina until it turns a light golden brown, about 8-10 minutes. Be patient and stir frequently to ensure even roasting.
- Combine syrup and saffron: Pour the prepared sugar syrup into the roasted semolina, stirring continuously. Add the saffron and its soaking liquid. Keep stirring until the mixture thickens and the ghee starts to separate from the sides of the pan, about 5-7 minutes. The halwa will become fragrant and slightly pull away from the pan.
- Garnish and serve: Remove from heat and garnish with 1/4 cup chopped nuts of your choice. Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
149g
Fat
121g
Carbs
22g
