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How to Make Sooji Ka Halwa (Semolina Pudding)

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Delicious Semolina Pudding

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for making breakfast puddings and cereals. The semolina is also made of rice. In Turkey the semolina is known as Irmik.

The term semolina derives from the Italian word “semola” that derives from the ancient Latin simila, meaning “flour”, itself a borrowing from Greek (semidalis), “” groats. “This flour is popular in northwestern Europe and North America as a dessert, boiled with milk and sweetened semolina pudding.

In South India, the Semolina is used to make rava dosa and upma. In North India it is used for sweets such as suji halwa. A popular dessert in Greece (Halvas), Pakistan (Halva), Turkey (Helva), Iran (Halva), and Arab countries (Halwa), is sometimes made with semolina scorched with sugar, milk, butter and nuts. Here, I am going to share my simple and sweet recipe of “Sooji Halwa”. It is yummy!


– 2 cup suji (semolina)
– 1 1/2 cup sugar (as per taste)
– 2 1/2 cup milk
– 1 1/2 cup water
– 5 tbs ghee or butter (dalda)
– 2 teaspoon cardamom powder
– sliced ​​few almonds
– sliced ​​few cashews
– few raisins


1) Heat ghee in a kadai over medium heat.
2) Add suji and fry for 10 minutes in a low heat until suji is in golden color.
3) Now add sugar, cashews, raisins, almonds, cardamom powder and stir again for few minutes over medium heat.
4) Then add milk, water and stir it constantly till it absorbs all the milk and water.
5) Garnish with cashews, raisins or almonds.
6) Serve hot suji halwa with tea or coffee.
7) You can serve this dish during the meal lunch or dinner as a side dish (Dessert).

Source by Manisha Jadhav

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