Pakistani Sooji Halwa Recipe
A super moist, traditionally and authentic sooji halwa that will steal your heart.
Servings 12
Calories 268kcal
Ingredients
For Sheera (sugar syrup)
- 1½ cup sugar or more to taste
- 3 tablespoon raisins optional
- 3 cups water
- A pinch of yellow food color
For Semolina
- ¾ cup clarified butter (ghee), substitue with unsalted butter or oil
- 3 cloves (laung)
- ½ teaspoon cardamom powder
- 1 cup fine semolina sooji
Garnish
- 3-4 tablespoon pistachio and almonds chopped
Instructions
Make Sheera
- Boil water, sugar, food color and raisins in a vessel. When sugar dissolves completely. remove from heat and set aside.
Fry semolina
- In another pot, heat clarified butter and fry cardamom powder and cloves. Now, add semolina and toast for 5 minutes. Fry until the semolina is fragrant and its color changes to a light golden. Semolina burns quickly so stir constantly.
- Now, add the sheera water gradually in semolina pot. Cook for 10 minutes on very low heat so semolina puffs completely. Keep stirring and cook until oil separates from sides. (Sooji halwa should be runny and not lumpy. It will absorb more water upon cooling and thicken.)
- Garnish with pistachio and almonds.
Video
Notes
- Halwa tastes best when served warm.
- The key to the best Punjabi halwa is well-toasted semolina.
- Use ghee for best taste.
- Yellow color in sooji is optional.
- You can substitute cardamom with cloves or saffron.
- You can refrigerate sooji halwa for a week or freeze sooji for 2 months and enjoy it later.
- Re-heat halwa in a thick-bottomed pot or fry pan. Heat on low and stir frequently turning sooji up and down to heat evenly.
Nutrition
Serving: 0.33(⅓)cup | Calories: 268kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 5mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg