Suji Halwa | Halwa Puri || How to make suji ka halwa with step-by-step photos
Suji Halwa is a Pakistani traditional and authentic semolina dessert that is served alongside the puri chana for breakfast, this halwa also is served as a dessert or made at any religious events as well
It tastes great alone too but it is amazing when paired with puri
An easy and quick dessert that can be prepared quickly for guests with simple ingredients that are always present in the Pakistani kitchen
I have shared already suji halwa in my earlier post on my blog but this suji halwa is prepared with halwa puri, next, I will share one by one chana and then puri as I can’t post all three recipes together
WHAT IS SUJI HALWA?
- It’s a pudding made with suji (semolina), ghee (clarified butter), sugar, and water.
- Everything else is optional.
- Like, I have added some milk but you can very well use 100% water.
- Milk makes the halwa more creamy so I prefer using 25% milk and 50% water.
- I have slightly flavored the halwa with cardamom and nuts.
- Again you can skip both if you want, totally optional.
- For the best result follow my detailed step-by-step photo instructions and tips
TIPS TO MAKE BEST SUJI HALWA:
- The best sooji halwa is soft, moist, not at all dry, and lumpy.
- The key to the best halwa is properly roasted semolina.
- What makes halwa soft is fully puffed semolina grains. To attain that cook suji on low heat. Add more water if the suji water is dried but not puffed.
- The moist factor in suji comes from fat. The best fat to make suji is ghee or clarified butter. Halwa tastes and smells great with ghee. Another option is unsalted butter. Finally, you can make it in oil too but it will be a big compromise on taste. Do not try to reduce fat in the recipe as halwa is a weight gain food. It is indulgent and there is no point in making it low-fat. Eat less but it should taste great.
- The halwa is super simple to make but a little variation can impact a huge difference in texture and taste. you can add raisins, cashew nuts, coconut slices, almonds, and pistachio since I was making for halwa puri, this is the reason I didn’t add any dry fruits in halwa except sprinkle on top after to be prepared
For more halwa recipes:
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To begin this recipe first, crush the almonds
Dissolve the orange food color in the milk
Mix very well till both ingredients are well combined
Take a medium-sized pot
To a pot, add ghee to the pot and heat up it well
Add semolina (suji) to the pot
Stir the suji with ghee on medium heat
Lower the flame to low-medium And keep on stirring for around 8-10 minutes
Until suji is fragrant and bringing to change color then add green cardamoms
That is time to add sugar, reduce the heat to low
Next, add sugar to the roasted semolina
Once the sugar is mixed with semolina very well
Pour the colored milk into the pot
It will bubble a lot as you add the liquids to the pan so be careful and add slowly.
Whisk the suji continuously as you add the liquids.
You don’t want to boil it but the mixture should be heated through and sugar should be dissolved, Once sugar is dissolved
Pour the water into the pot
Give it to good mixing very well
Bring it to a boil
Then cover it with the lid and cook low-medium flame, It will take hardly 3-4 minutes
Suji will begin to absorb the liquid and thicken up.
Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.
Reduce the heat to low, Then drizzle some rose water
Mix up further, Turn off the flame
Transfer the halwa to the serving bowl
Sprinkle some crushed almonds on top
Suji halwa is ready
Serve hot with puri and chana and can be served to the guest with a hot cup of tea
Suji Halwa is a Pakistani traditional and authentic semolina dessert that is served alongside the puri chana for breakfast,
- 150g, semolina
- 150g, ghee/clarified butter
- 150g, sugar
- 2 pods, green cardamom
- 100ml. milk
- 350ml, water
- 4-5 pinches, orange food color
- 2 tbsp, crushed almonds
- 3-4 drops, of rose water
How to make the Suji Halwa?
- Take a medium-sized pot
- To a pan, add ghee in the pot and heat up it well
- Add semolina (suji) to the pot
- Stir the suji with ghee on medium heat
- Lower the flame to low-medium
- Keep on stirring for around 8-10 minutes until suji is fragrant and bringing to change color then add green cardamoms
- That is time to add sugar and reduce the heat to low
- Next, add sugar to the roasted semolina
- Once the sugar is mixed with semolina very well
- Pour the colored milk into the pot
- It will bubble a lot as you add the liquids to the pan so be careful and add slowly.
- Whisk the suji continuously as you add the liquids.
- You don’t want to boil it but the mixture should be heated through and the sugar should be dissolved.
- Once sugar is dissolved
- Pour the water into the pot
- Give it to good mixing very well
- Bring it to a boil
- Then cover it with the lid and cook it on medium flame
- It will take hardly 3-4 minutes
- Suji will begin to absorb the liquid and thicken up.
- Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.
- Reduce the heat to low
- Then drizzle some rose water
- And mix up further
- Turn off the flame
- Transfer the halwa to the serving bowl
- Sprinkle some crushed almonds on top
- Suji halwa is ready
- Serve hot with puri and chana and can be served to the guest with a hot cup of tea