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Soji Ka Halwa Recipe
Discover the traditional Pakistani Soji ka Halwa recipe - a rich, cardamom-flavored semolina dessert, perfect for any occasion. Easy steps, unforgettable taste.
Ingredients
- Semolina Sooji: 1 cup, the star ingredient that gives the halwa its signature texture.
- Sugar: 3/4 cup to sweeten the halwa to perfection.
- Ghee: 1/2 cup for that indispensable rich, buttery flavor.
- Water: 3 cups the base for cooking the semolina.
- Cardamom Pods: 4-5 cracked open, to infuse the halwa with its fragrant essence.
- Almonds and Pistachios: 1/4 cup chopped, for a crunchy, nutty garnish.
- Raisins: 2 tablespoons for a touch of sweetness and texture.
- Saffron Strands: A pinch optional, for color and an exotic flavor boost.
Instructions
- Preparation: Begin by gathering all your ingredients and cooking tools. This ensures a smooth cooking process without any interruptions.
- Roast the Semolina: Heat the ghee in a heavy-bottomed pan over medium heat. Add the semolina (sooji) and roast it, stirring constantly, until it turns a light golden color and emits a nutty aroma. This usually takes about 5-7 minutes.
- Boil Water with Sugar: In another pan, bring the water to a boil and add the sugar and cardamom pods. Stir until the sugar is completely dissolved. Keep this syrup warm.
- Combine and Cook: Slowly pour the hot sugar syrup over the roasted semolina while stirring continuously to prevent any lumps from forming. Add the saffron strands at this stage if you're using them.
- Simmer: Reduce the heat to low, cover the pan, and let the halwa simmer for about 10-15 minutes. The semolina will absorb the syrup and swell during this time.
- Garnish and Serve: Once the halwa has absorbed all the liquid and has a soft, pudding-like consistency, turn off the heat. Garnish with chopped almonds, pistachios, and raisins. Serve warm
Notes
The key to an unforgettable Sooji ka Halwa lies in the roasting of the semolina. Roast it on a low to medium flame until it's golden and fragrant but be vigilant to prevent burning. This not only enhances the flavor but also gives the halwa its signature texture. The right roast brings out a nutty aroma and ensures the halwa absorbs the syrup evenly, resulting in a perfect blend of taste and
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Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.