Suji ka Halwa – Semolina Pudding – Pakistani Recipes

Does Suji ka halwa even want an introduction? The pet favourite suji ka halwa aka semolina pudding, is made in each brown family and is likely one of the best halwas to make! There’s various kinds of semolina halwas in India and Pakistan. However this explicit Suji ka halwa is eaten popularly paired with puri and makes a kickass halwa puri combo for breakfast! Imma gonna make this tremendous straightforward for you as a way to ALWAYS nail the recipe!

Learn how to make Suji ka halwa?

Put together Sugar Syrup.

So to make this halwa, you want a pot and a pan. The pot is the place the halwa goes to be finally assembled. We’re going to begin by making a easy sugar syrup within the pot. You solely want water, sugar and slightly meals shade to make this occur.

yellow colored water with sugar in it in a black pot

I exploit a wealthy amber yellow meals shade for this halwa as a result of that’s how we’ve all the time had it in dhabas (restaurant) and residential. You may all the time add extra shade later if it seems lighter than you anticipated.

Let the water begin simmering at medium flame and ensure all of the sugar has dissolved. Set the pot apart at low to medium flame in order that the water retains simmering on the facet.

Saute the Suji (Semolina)

After setting your pot of water apart, carry ahead a pan. We’re going to add ghee or clarified butter within the pan together with just a few inexperienced cardamom.

FUN FACT: The inexperienced cardamom is the Western equal of Vanilla essence. You’ll discover it in most of South Asian desserts. It provides aroma and a delicate taste attribute of South Asian meals.

a black frying pan with some cardamom and liquid ghee in it and a wooden spoon

We’re going to warmth the ghee at medium flame. Whenever you hear a slight crackle sound from the cardamom, meaning your ghee is prepared. Decrease the flame to low and add semolina.

a black frying pan with raw semolina in it with a wooden spoon

Stir the semolina with a wood spoon till it absorbs all of the ghee. Now saute it for about 5 minutes. Semolina is usually a creamy yellowish hue. And when it’s sauted for lengthy, it would flip brown. For this recipe, we DON’T need the semolina to show brown. We’re solely going to saute it for five to eight minutes till you’ll be able to odor a pleasant wealthy aroma in your kitchen.

Right here’s the enjoyable half. Now use a ladle to drop of 1 spoonful of the water syrup within the semolina and blend nicely. Do it yet another time. This helps in stopping semolina to clump up when its added to the remainder of the sugar syrup.

Now add this softened up suji into the remaining sugar syrup.

semolina in yellow color halfway cooked through

And blend nicely. Cowl the pot and let the suji simmer for five minutes at medium flame. Take away lid and stir slightly bit. Cowl the pot once more and simmer for an additional 5 minutes at low flame.

suji ka halwa coming together in a black pot with a wooden spoon in it.

Whenever you stir your halwa know, you’ll see that it doesn’t follow the perimeters anymore and has thickened up. That’s when you already know its carried out.

You may alter your sugar and meals shade at this level. Should you really feel like your semolina wants extra sugar, simply dissolve some in 1/4th cup of water and add. And saute at excessive flame for two minutes. It’s a very forgiving dessert like that.

To complete it off, add 2 tbsp of Milk powder (like Nido) and you’re carried out!

Be aware: Additionally, do not forget that Suji ka halwa thickens up a bit after it cools down as nicely. So don’t attempt to overcook it because it’ll dry out

front view of suji ka halwa in a bowl with 2 similar bowls showing in the background

Prime it off with almond shavings or pistachio crumbs and serve with both puri in breakfast or as a dessert.

How lengthy can it survive?

It could possibly survive within the fridge for up-to per week straightforward. It’s also completely freezable. You may put it in a zipper lock bag and freeze it indefinitely.


  • 1 cup semolina (sooji)
  • 1/2 cup ghee or clarified butter
  • 4 to five inexperienced cardamom
  • 4 1/2 cup of water
  • 1 1/2 cup of sugar (or to style)
  • 2 tbsp of Nido
  • yellow meals shade (non-obligatory)


  1. In a pot add water, sugar and meals shade and carry on excessive flame.
  2. Let the water boil. As soon as the water begins to boil, decrease the temperature to medium flame and let it simmer.
  3. Within the meantime, in one other pot or a frying pan, add ghee and cardamom.
  4. Look ahead to the ghee to be totally liquefied and let it warmth up for an additional 2 minutes at medium flame.
  5. Scale back the flame to low and add the semolina in ghee. Stir the semolina until it absorbs all of the ghee. Now saute for five minutes or so ensuring the semolina does not flip brown.
  6. After 5 minutes, add a ladle filled with the recent sugar syrup on this semolina and blend it nicely. Add one other ladle of sugar syrup as nicely.
  7. Now flip of flame and switch this semolina within the pot of sugar syrup. Combine nicely to keep away from any clumps.
  8. Cowl the pot and let it simmer at medium flame for five minutes.
  9. Scale back the flame and prepare dinner for an additional 5 minutes.
  10. Stir round to see if the entire halwa appears to be binding collectively. If it does, flip off flame.
  11. Sprinkle almond shavings or floor pistachio and serve heat.

Diet Data:

Yield: 10

Serving Dimension: 1

Quantity Per Serving:

Energy: 278Complete Fats: 12gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 30mgSodium: 5mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 2g

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