Sooji Halwa

Sooji = Semolina
Halwa = A dry, almost puddingy dessert

Ghee makes everything yummier! I try to minimize the ghee usage here, but you can add a tablespoon or two to the amounts in the recipe to make the halwa more decadent.

5 from 1 vote

Cook Time15

Servings: 5

Heat a pot or wok up on high heat.
Add the sugar and water to the pot.
Bring to a boil then add the saffron.
Take off heat and set aside.
Heat a new pan up (or the same pan with the syrup moved) to high heat.
Add the ghee/oil and then the sooji.
Cook for 5-7 minutes until the sooji becomes a bit darker and fragrant. Make sure to keep stirring during this time so the sooji cooks evenly and doesn’t burn.
Add in the sugar syrup slowly and mix. Note: Make sure the sugar syrup is still warm at this point. If it has cooled, you may see lumps.
Add in the dried fruits, if any.
Once the water is absorbed, turn off the heat and enjoy!