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Speedy Sooji ka Halwa: One Pot Recipe

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3.9 from 12 reviews

A quick and easy one-pot recipe for Sooji ka Halwa, a classic Indian semolina dessert that’s fragrant, lightly sweetened, and infused with aromatic cardamom and cloves. Ready in just 20 minutes, this comforting treat is perfect for festive occasions or a simple homemade dessert.

Ingredients

Main Ingredients

  • 2 tbsp butter or ghee (30g)
  • 2 tbsp sooji (semolina) (30g)
  • 3-4 cloves
  • 4-5 tbsp sugar (60-75g, start with 4 tbsp)
  • Pinch of salt or sea salt
  • 3/4 – 1 cup very warm or hot water
  • 1/4 tsp cardamom (elaichi) powder
  • Food coloring (optional)

Instructions

  1. Heat butter and cloves: Place the butter and whole cloves in a pan over medium-low heat to gently warm the butter and infuse it with the cloves’ aroma.
  2. Roast sooji: Add the sooji to the pan and roast it for 3-5 minutes, stirring frequently. The sooji will develop a nutty fragrance and slightly darken in color. Keep the heat moderate to avoid burning the butter before the sooji is roasted properly.
  3. Add sugar and salt: Stir in the sugar (starting with 4 tbsp) and a pinch of salt. Dry roast for 2-3 minutes to help the sugar begin melting, creating a subtle caramel flavor and slight liquefaction.
  4. Incorporate water: Gradually whisk in 3/4 cup of very warm or hot water. Expect some spluttering initially; continue whisking until the mixture is smooth and free of lumps.
  5. Add cardamom and simmer: Stir in the cardamom powder and allow the halwa to simmer, stirring occasionally. Cook until the mixture turns glossy and reaches your desired consistency, typically about 7-8 minutes. Add more water if you prefer a looser texture.
  6. Garnish and serve: Optionally garnish with chopped almonds or serve plain. Enjoy warm as a delicious traditional dessert or snack.

Notes

  • Adjust sugar quantity to taste, starting with 4 tablespoons and adding more if desired.
  • Use ghee instead of butter for a richer and more authentic flavor.
  • Keep the heat moderate during roasting to avoid burning the butter before the sooji is properly roasted.
  • Food coloring is optional and can be used if desired for presentation.
  • Water quantity can be adjusted according to desired halwa consistency—less water for thicker, more for looser halwa, ideal for pairing with pooris.

Find it online: https://marthatasty.com/speedy-sooji-ka-halwa-one-pot-recipe/