Pakistani Sooji Ka Halwa with Nuts and Raisins
Sooji Ka Halwa is a beloved traditional Pakistani dessert that delights with its rich taste and smooth texture. Made from semolina, sugar, and ghee, this sweet treat can be customized with the addition of raisins and chopped nuts for extra flavor and texture. The golden hue of the halwa signifies the fragrant ghee used in its preparation. This version is perfect for festive occasions or family gatherings, served hot to enhance its delightful flavors. For a Halwa Puri style, simply add a touch of yellow food color and omit the raisins to create a beautiful presentation for your brunch menu.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Semolina (sooji)
1 cup (Dry, whole)
Sugar
3/4 cup (Granulated)
Water
3 cups (Room temperature)
Raisins (kish mish)
2 tablespoons (Rinsed)
Cardamom seeds (choti elaichi)
1/4 teaspoon (Whole)
Ghee
12 tablespoons (Melted)
Instructions
1
In a saucepan, combine 3 cups of water and 3/4 cup of sugar. Bring it to a boil over medium-high heat and let it simmer until the mixture reduces by half, approximately 10 to 15 minutes. Once done, remove from heat and add 2 tablespoons of raisins; this syrup is referred to as sheera.
2
In a separate heavy-bottomed pan, melt 12 tablespoons of ghee over medium heat. Once the ghee is hot, add 1/4 teaspoon of cardamom seeds followed by 1 cup of semolina (sooji).
3
Continuously stir the semolina mixture to ensure even cooking, until it turns a rich golden brown color. This process should take about 10 minutes. It's crucial to stay attentive during this step as semolina can burn easily.
4
Once the semolina is toasted, carefully pour in the prepared sugar-water mixture. Be cautious of any splatter as the liquid may bubble.
5
Cook the mixture over high heat for about 5 minutes, stirring occasionally until the water gets absorbed and the halwa begins to puff up.
6
Cover the pan and reduce the heat to low. Let the halwa simmer for an additional 5 minutes to allow the flavors to meld and to fully cook the semolina.
7
Transfer the halwa to a serving dish and garnish with chopped nuts or additional raisins if desired. Serve hot for the best experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in Pakistani Sooji Ka Halwa?
The primary ingredients are semolina (sooji), sugar, water, raisins, cardamom seeds, and ghee.
How much ghee is used in this recipe?
This recipe requires 12 tablespoons of melted ghee.
What is sheera and how is it prepared?
Sheera is a sugar syrup made by boiling 3 cups of water with 3/4 cup of sugar until the mixture reduces by half.
How long does it take to prepare the sheera?
It takes approximately 10 to 15 minutes over medium-high heat.
When should I add the raisins?
Add 2 tablespoons of rinsed raisins to the sheera after removing it from the heat.
What is the first step in cooking the semolina?
Melt the ghee in a heavy-bottomed pan and add cardamom seeds followed by the semolina.
How long should the semolina be toasted?
It should be stirred continuously for about 10 minutes until it turns a rich golden brown.
Why is it important to stir the semolina continuously?
Continuous stirring ensures even cooking and prevents the semolina from burning, as it can burn very easily.
What precaution should be taken when adding sheera to the semolina?
Be cautious of splatter, as the mixture may bubble significantly when the liquid hits the hot ghee and semolina.
How long do you cook the halwa after adding the syrup?
Cook it over high heat for about 5 minutes until the water is absorbed and it puffs up.
What is the final step in the cooking process?
Cover the pan and let the halwa simmer on low heat for an additional 5 minutes.
How should Sooji Ka Halwa be served?
It should be served hot in a dish garnished with chopped nuts or extra raisins.
How do I make the Halwa Puri style version?
To make it Halwa Puri style, add a touch of yellow food color and omit the raisins.
What kind of semolina should I use?
The recipe calls for 1 cup of dry, whole semolina (sooji).
Can I substitute the cardamom seeds?
The recipe specifically calls for 1/4 teaspoon of whole cardamom seeds (choti elaichi) for authentic flavor.
What signifies that the ghee is high quality in this dish?
The golden hue of the finished halwa signifies the fragrant ghee used in its preparation.
Is this recipe suitable for festive occasions?
Yes, it is considered a beloved traditional dessert perfect for festive occasions or family gatherings.
What is the ratio of water to sugar for the syrup?
The ratio is 3 cups of water to 3/4 cup of sugar.
What texture should the halwa have?
It should have a rich taste and a smooth, puffed-up texture.
What type of pan is recommended?
A heavy-bottomed pan is recommended to prevent burning and ensure even heat distribution.
Can I add nuts to this recipe?
Yes, the halwa can be customized with chopped nuts for extra flavor and texture.
What is 'kish mish'?
Kish mish is the local name for raisins, which are used as an ingredient and garnish.
How much sugar is in this recipe?
The recipe uses 3/4 cup of granulated sugar.
Should the water be hot or cold when starting the sheera?
The recipe specifies starting with room temperature water.
What is the purpose of the 5-minute simmer at the end?
The simmer allows the flavors to meld together and ensures the semolina is fully cooked.
Does this halwa contain dairy?
Yes, it contains ghee, which is a form of clarified butter.
What color should the toasted semolina be?
It should be a rich golden brown color.
Can I serve this for brunch?
Yes, the Halwa Puri style version is a popular addition to traditional brunch menus.
What happens if I don't stir the semolina?
The semolina will likely burn or cook unevenly, ruining the flavor of the halwa.
Is cardamom seeds the same as choti elaichi?
Yes, choti elaichi is the Urdu name for the small green cardamom seeds used in the recipe.