suji ka halwa/सूजी का हलवा

Childhood truly was a beautiful phase, free from worries and filled with happiness. We belong to a generation that had no other source of entertainment except playing in the courtyard every evening and enjoying our favorite homemade snacks.

Everyone followed a simple routine—those working 9-to-5 jobs would come home, have an evening snack, eat dinner by around 9 p.m., and then go to bed. As for me, reading stories was my favorite pastime. I could never fall asleep without reading one.

Now, let's talk about those evening snacks. On most evenings, we enjoyed pakoras or parathas, and twice a week, it was a must to prepare semolina halwa because my father loved it so much.

No one could make semolina halwa like my aunt. It was so light, fluffy, and delicious that once you started eating it, you just couldn't stop. Whenever she made halwa, the neighborhood kids would come over just to have some.😂😂

Semolina Halwa (Suji Halwa)

Suji Halwa is one of the most loved Indian desserts. It is commonly enjoyed as a breakfast dish or served warm after a meal in many households. Here is a delicious, sweet, and comforting Suji Halwa recipe for you.

The ingredients listed below are enough to serve 4–6 people.

Ingredients:-

• 1 cup semolina (suji/rava)
• 2 tablespoons + 1 teaspoon ghee (clarified butter)
• 1 tablespoon powdered almonds, desiccated coconut, and melon seeds
• 1½ tablespoons sugar or (adjust to taste)
• ½ teaspoon cardamom powder
• Desiccated coconut and chopped almonds, for garnish.

Method:-

• Heat 2 tablespoons of ghee in a heavy-bottomed or non-stick pan. Add the cardamom powder, followed by the semolina. Reduce the heat to low and roast the semolina, stirring continuously, until it turns light golden brown and aromatic.
• Add 3 cups of water, cover the pan, and cook for about 5 minutes.
• Mix the edible yellow food color with the milk and add it to the halwa.
• Add the sugar (or sugar-free sweetener) and the powdered dry fruits. Stir continuously and cook for another 2–3 minutes.
• Add the remaining 1 teaspoon of ghee, mix well, and turn off the heat.
• Garnish with desiccated coconut and chopped almonds. Serve hot.

Note:-

•  I have used powdered dry fruits because my mother-in-law is unable to chew chopped nuts. You can use chopped dry fruits instead, if you prefer.
• Adding the sugar only after the semolina has cooked helps prevent the halwa from becoming too runny.
•  If you prefer a softer, more moist halwa, you can add the sugar along with the water.