Suji halwa (Indian dessert made from semolina)
6 servings
25 minutes
Suji halwa is a fragrant Indian dessert with a soft and velvety texture. Its history dates back centuries when this simple yet exquisite sweet delicacy adorned festive tables. The base of the dessert is semolina soaked in ghee and slowly roasted to a golden color. The addition of spiced syrup with cinnamon and cloves fills the halwa with warmth and rich flavor, while nuts and raisins add a light crunch and sweet accents. This dessert pairs perfectly with a cup of aromatic tea and can be served warm or chilled. Suji halwa embodies comfort and traditional Indian cuisine, adding sweetness to any moment in life.
1
Pour water into a small pot, add cinnamon and cloves, and bring to a boil.
- Water: 600 ml
- Cinnamon: 1 piece
- Carnation: 3 pieces
2
When the water boils, cook for 2-3 minutes on low heat
3
Add sugar, half of the raisins, and remove from heat.
- Sugar: 200 g
- Raisin: 30 g
4
In another pot, melt ghee (or butter) over medium heat
- Butter: 125 g
5
Gradually add semolina and mix with butter. When the semolina absorbs all the butter and it doesn't spread from the mass, it means there's enough semolina. The mixture should be thick. If the mixture starts to crunch like sand, then more butter should be added.
- Semolina: 250 g
6
Fry the semolina and stir it constantly until it turns light brown.
7
Add nuts, fry for 1 minute.
- Nuts: 50 g
8
Add the remaining half of the raisins, continue to stir and fry until the raisins puff up and turn into balls.
- Raisin: 30 g
9
Remove the pot from the stove and carefully pour in the syrup (it will start to splash as the semolina will be very hot)
- Water: 600 ml
10
Return the pot to the stove and continue stirring constantly until the semolina absorbs all the water and the mixture starts to pull away from the sides.
11
The dessert can be served warm or chilled. Before serving, it can be placed on a large flat dish, sprinkled with coconut flakes, and topped with nuts.