Soji ka Halwa, also known as Semolina Halwa or Suji Halwa, is a popular Indian and Pakistani dessert made from semolina (soji) cooked in ghee (clarified butter) and sweetened with sugar. It’s often flavored with cardamom, garnished with nuts like almonds and pistachios, and sometimes infused with saffron for color and aroma. Here’s a basic recipe to make Soji ka Halwa:
- 1 cup semolina (soji)
- 1/2 cup ghee (clarified butter)
- 1 cup sugar (adjust according to taste)
- 2 cups water
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Chopped almonds, pistachios, or other nuts for garnishing
- Heat the ghee in a heavy-bottomed pan over medium heat.
- Add the semolina to the pan and roast it in the ghee. Keep stirring continuously to prevent it from burning. Roast until the semolina turns light golden and releases a fragrant aroma.
- In a separate pot, bring 2 cups of water to a boil.
- Slowly add the boiling water to the roasted semolina while stirring constantly. Be cautious, as the mixture might splutter.
- Cook the semolina in water, stirring continuously, until the water is absorbed and the mixture thickens.
- Add the sugar to the semolina mixture and continue stirring. The sugar will melt and make the mixture smoother.
- Add cardamom powder and saffron strands (if using), and mix well.
- Continue to cook the halwa until it starts to leave the sides of the pan and the ghee begins to separate. This indicates that the halwa is cooked and the ghee has been absorbed.
- Remove the halwa from the heat and transfer it to a serving dish.
- Garnish the halwa with chopped nuts like almonds and pistachios.
Serve the Soji ka Halwa warm as a delightful dessert or sweet treat. Enjoy the rich flavors and textures of this classic dish!