RECIPES - Sooji Halwa (Semolina Pudding)


If you've started feeling the cold weather, you're not alone! It feels like winter has arrived earlier than usual and bed socks, hot water bottles and beanies are out of their storage spaces and into our lives once more. Food is one of the best ways to warm up from the inside, and this recipe will surely rope in the sunshine.

We've added semolina to a concoction of ghee and brown sugar and the results are salivating. Warm, soft, caramelised, nutty and slightly grainy - this recipe comes together with little fuss and maximum flavour. 

Traditionally, this beautiful dish is served as a breakfast item in India and Pakistan with pooris. It is also ideal for a quick after school snack.

1)  In a large bowl pour in  2 cups water; then mix in 1/2  teaspoon vanilla bean essence.  Now stir in 1 cup semolina and allow to soak for a minimum of 30 minutes. 

2)  Heat 1/2 cup ghee then fry 1/4 cup slivered almonds and 1/4 cup currants till the almonds are golden brown.  Remove with a slotted spoon and add to semolina mixture.

3)  Add  1/2 cup sugar to the remaining hot ghee and stir till the sugar caramelises and turns a reddish brown.  

4)  Make sure the flame is low then pour in the semolina (with the water) and nuts.

5)  Stir, till the sugar and semolina form a mass and start to leave the sides and the bottom of the pan looks clean. 

6)  Empty into a serving dish and flatten with a spatula.  Then decorate with crushed nuts.  Alternatively, serve directly into bowls.