Suji ka halwa or Semolina fudge is a traditional Pakistani sweet dish. A very simple recipe made with only four main ingredients. Its quick to make and is a perfect compliment for breakfast with Poori Tarkari– Poori is a popular Pakistani bread that is made by deep-frying dough balls made with wheat flour often served with a spicy potato curry called Tarkari.
My mom used to make Poori Tarkari with Suji Ka Halwa very often. Usually our home, which was a joint family system had lot of guests. And I remember that as soon as they arrived downstairs (we used to live on first floor), my mom’s wok would be on stove and dough knead in literally 10 minutes along with potato tarkari (gravy). I used to feel perplexed because I didn’t quite like the idea of her working in the kitchen while guests are sitting but she managed everything so beautifully with little help from me and my sister that the guests used to enjoy the hot pooris with condiments like tarkari, halwa and mince/ qeema, kebabs or even kheer immensely.
So next time you have some last minute hosting to do and you want to make them feel special, try the elaborate but quick meal of Poori Tarkari served with this Suji Ka Halwa.
Recipe at a Glance – What is sooji halwa made of?
Fine Semolina – there is a coarse variety too but try to get the fine one, also known as sooji or suji in Pakistan and India
Sugar – regular granulated, white sugar
Flavoring – Saffron strands (zaafran), green cardamom (choti ilaichi)
Water – normal room temperature
Ghee – for best authentic taste use pure ghee although butter or oil could be substituted
Step by Step Process
- Prepare sugar syrup with sugar and water.
- In ghee/ oil, splutter cardamom, add suji/ semolina and cook until fragrant.
- Add the prepared sugar syrup and cook for 3-5 minutes.
- Garnish with nuts and serve.
FAQs
Serving Suggestions
Although Suji Ka Halwa is a traditional dessert which is served on its own as well. However, it is best complimented when served for breakfast/ brunch with Poori Tarkari .
Substitutions & Variations
Traditionally, orange color is added but the golden yellow color from saffron and ghee is beautiful on its own.
Any kind of nuts can be used to garnish the Halwa.
Storage and Make Ahead
Suji ka Halwa is very quick to make; however, you can make it ahead as well and just microwave/ warm it prior to serving.
You can also set Suji ka Halwa in a mold like a silicone mold and it will take the shape beautifully. Once set and cool, you can un-mold it to serve.
Suji Halwa
Try out this Suji/ semolina Halwa recipe, which is a simple Pakistani dessert made with just a few ingredients and is typically served for breakfast/ brunch alongside Poori Tarkari.
Ingredients
- 1 cup suji/ semolina*
- ½ cup oil/ghee
- 1 ½ cup sugar
- 3 cups water
- Few saffron strands
- 2-3 green cardamom
- Few drops orange/ yellow color (optional)**
Instructions
- Place sugar and water in a pan and heat till sugar dissolves2.
- Heat ghee/ oil with cardamom until it starts to splutter.
- Add suji/ semolina in a pan on low heat and keep stirring until semolina is fragrant. It should not change its color.
- Then add the sugar syrup, all at once. Cook for 3-5 minutes*
- Remove from stove and place in a serving dish.
- Garnish with almonds & pistachios if required.
Notes
* If the suji/ semolina is coarse, it will take more time to cook; if it is fine, it will take less time.
** Optionally, you can add few drops of yellow/ orange color in the sugar syrup to achieve that traditional color of halwa as sold in shops/ served in restaurants.
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