Go Back
–+ servings
Halwa de semoule (sooji ka halwa) - En-tete

Authentic Semolina Halwa

Print Recipe Pin the recipe
5/5 (13)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 160 g fine semolina
  • 100 g ghee
  • 175 g sugar
  • 600 ml water
  • 45 g cashews, halved
  • 8 almonds, thinly sliced
  • 2 tablespoons raisins
  • 0.5 teaspoon ground cardamom

Procédé

Préparation

  • Heat the ghee in a heavy-bottomed pan.
    Halwa de semoule (sooji ka halwa) - Faire chauffer le ghee dans une poêle à fond épais.
  • Fry the cashews until golden.
  • Add the almonds and raisins.
    Halwa de semoule (sooji ka halwa) - Ajouter les amandes et les raisins secs.
  • Continue cooking until the raisins plump up.
    Halwa de semoule (sooji ka halwa) - Poursuivre la cuisson jusqu'à ce que les raisins gonflent.
  • Set aside half the nuts and raisins for garnish.
    Halwa de semoule (sooji ka halwa) - Réserver la moitié des fruits secs pour le décor.
  • Lower the heat.
  • Add the semolina.
    Halwa de semoule (sooji ka halwa) - Ajouter la semoule.
  • Toast over low to medium heat, stirring constantly, for 12 to 15 minutes, until golden and fragrant and the ghee begins to separate.
    Halwa de semoule (sooji ka halwa) - La torréfier à feu doux à moyen en remuant sans arrêt, 12 à 15 minutes, jusqu'à ce qu'elle soit dorée et parfumée et que le ghee commence à se séparer.
  • Meanwhile, heat the water until very hot, without bringing it to a boil.
  • Pour the hot water over the semolina all at once, taking care as the mixture tends to splatter.
    Halwa de semoule (sooji ka halwa) - Verser l'eau chaude d'un seul coup sur la semoule, avec précaution car le mélange projette facilement.
  • Stir immediately to prevent lumps.
  • Cover and cook for a few minutes, until the water is completely absorbed.
    Halwa de semoule (sooji ka halwa) - Couvrir et cuire quelques minutes, jusqu'à absorption complète de l'eau.
  • Add the sugar and cardamom.
    Halwa de semoule (sooji ka halwa) - Ajouter le sucre et la cardamome.
  • Stir: the halwa will become runny again.
  • Cover and cook until the sugar has dissolved and the halwa pulls away from the sides of the pan.
    Halwa de semoule (sooji ka halwa) - Couvrir et cuire jusqu'à ce que le sucre soit dissous et que le halwa se détache des parois de la poêle.
  • Stir in the reserved nuts and raisins.
    Halwa de semoule (sooji ka halwa) - Incorporer les fruits secs réservés.
  • Serve hot or warm.
    Halwa de semoule (sooji ka halwa) - Servir chaud ou tiède.

Notes

Slowly toasting the semolina is the crucial step. The more gently it toasts, the better the halwa's flavor and color. The semolina should stay golden, never brown, or it will taste bitter. Use fine semolina for a soft texture and a heavy-bottomed pan that distributes heat evenly.
The traditional ratio of semolina, ghee and sugar is 1:1:1. This version halves the ghee. For a richer halwa, add 2 tablespoons of ghee at the end of cooking, when it pulls away from the sides of the pan.
The amount of water determines the texture. Use 480 ml for a grainier halwa to eat on its own, or up to 720 ml for a very soft halwa served with poori bread. The 600 ml strikes a happy medium. Replacing some of the water with whole milk gives a creamier result. Rose water can replace the cardamom.
A sister version is gajar halwa, or carrot halwa, the festive winter version from northern India. Grated carrots are slowly cooked in milk with ghee and sugar until meltingly soft. It is richer and takes longer to prepare, but remains the most popular halwa for celebrations. Another cousin from southern India is rava kesari, a semolina halwa colored with saffron and flavored with cardamom.
Did you make this recipe?Tag @marcwiner on Instagram!