Simple and Easy Sooji ka Halwa | Semolina Halwa

Here comes the recipe for super easy and super quick sooji ka halwa! It is made with a few simple pantry ingredients. Sooji ka halwa when paired with poori and chana make a wonderful breakfast. It can also be served as a dessert. It is my father’s favourite halwa. I will soon be preparing this sooji halwa for my father and I am sure he will love and praise it like nobody else.

Follow the recipe and you’ll be enjoying this rich and delicious sooji halwa in just 20 minutes.

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What can I serve this sooji ka halwa with?

• You can serve sooji ka halwa with poori or paratha.
• This halwa pairs well with tea as a teatime snack.

How long can I store this sooji ka halwa?

You can store this halwa in refrigerator up to 1 week and in freezer up to 2 months in an airtight container.

Recipe Notes:

• You can add nuts to the halwa.
• You can also replace the whipping cream with milk.
• Substitute butter with desi ghee (clarified butter) or cooking oil.
• Instead of sugar you can use honey, maple syrup or stevia.
• Stir it regularly to avoid any lump.
• This recipe can be halved or doubled or even tripled.

Recipe Pictorials for Sooji Ka Halwa:

Equipment or tools I used:

With Pictures and Links:

Nonstick Pan

Wooden Spoons

Silicon Utensils

Reusable Containers

More recipes you’ll love:

• Barfi with Milk Powder
• Mango Ice Cream
• Street Style Masala Soda

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Serves: 6 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.8/5

( 8 voted )

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Ingredients

• Butter – ½ cup
• Semolina / Sooji – 1 cup
• Cardamom Powder – 1 teaspoon
• Sultana / Raisins – ½ cup
• Brown Sugar – ½ cup
• Whipping Cream – 2 cups
• Coconut Flakes – 1 tablespoon

Instructions

Step by step recipe is given below:

1. Melt butter in a pan and roast semolina in it for 5 minutes.
2. Add cardamom powder, raisins and brown sugar in it. Cook for 2 more minutes.
3. As soon as semolina is fragrant and begin to change the colour, add the whipping cream and coconut flakes. Cook for 7 – 8 more minutes, stirring continuously until the halwa thicken up and absorb all the liquid.

Serve warm. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• You can replace whipping cream with milk.
• Butter can also be substituted with desi ghee (clarified butter) or cooking oil.
• Stir it regularly to avoid any lump.