Caramalized Suji Halwa (Semolina Pudding)
Caramelized Suji Halwa – A Rich, Festive Indian Semolina Dessert
*I first tasted this version of Suji Halwa at my aunt’s house — and I was instantly hooked. It wasn’t the usual suji halwa (semolina pudding) we grew up eating. The moment I took a bite, I knew something was...
Ingredients
To Soak
suji (semolina)1cup
water1 1/2cups
For the Halwa
ghee (clarified butter)3/4cup
sugar3/4cup
water (for caramelizing)3tbsp- sliced almonds (or any nuts of your choice)20
Nutrition (per serving)
Calories
528.9kcal (26.45%)
Protein
6.1g (12.12%)
Carbs
34.1g (12.39%)
Sugars
18.8g (37.5%)
Healthy Fat
16.7g
Unhealthy Fat
29.4g
% Daily Value based on a 2000 calorie diet
How to make Caramalized Suji Halwa (Semolina Pudding)
Soak the Suji
- Step 1
In a mixing bowl, combine suji with water. Let it soak for 20–30 minutes until the grains soften and absorb most of the water.
Caramelize the Sugar
- Step 1
In a heavy-bottomed pan or kadai, heat the ghee on low to medium heat.
- Step 2
Add the sugar along with water. Stir continuously until the sugar melts and turns into a golden caramel.
- Step 3
Keep a close eye as caramel turns from golden to burnt in seconds, and overcooking can lead to bitterness.
Add the Soaked Suji
- Step 1
Switch off the heat and carefully pour in the soaked suji along with any remaining water. Be cautious as the caramel will bubble and splatter.
Cook the Halwa
- Step 1
Turn the heat back on to low-medium and stir the mixture continuously.
- Step 2
Cook until it thickens, starts to leave the sides of the pan, and the ghee begins to separate.
- Step 3
Add the sliced almonds (or your preferred nuts) and mix well. Turn off the heat. The halwa will continue to firm up as it cools.
Serve
- Step 1
Spoon the halwa into bowls or plates and serve warm. Garnish with extra nuts, if desired.
Nutrition (per serving)
Nutrition (per serving)
Calories
528.9kcal (26.45%)
Protein
6.1g (12.12%)
Carbs
34.1g (12.39%)
Sugars
18.8g (37.5%)
Healthy Fat
16.7g
Unhealthy Fat
29.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Add cashews, pistachios, or golden raisins in place of almonds for different textures and flavors.
Stop caramelization as soon as it reaches a rich golden color to avoid bitterness.
For a softer halwa, add an extra ½–1 cup of water while soaking the suji.
For a silkier result, you can lightly blend the soaked suji before cooking.
Mould the halwa using greased bowls or cups to serve in neat shapes—perfect for celebrations.
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of water or milk before serving.
FAQS
Can I use other types of nuts instead of almonds?
Yes, you can use cashews, pistachios, or even golden raisins for different textures and flavors.
How do I prevent the caramel from burning?
Caramalize sugar on low-medium heat and keep a close eye on the caramel and stop cooking as soon as it reaches a rich golden colour. Overcooking can lead to bitterness.
Can I make the halwa softer?
Yes, for a softer halwa, add an extra ½–1 cup of water while soaking the suji.
How should I store leftover halwa?
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of water or milk before serving.
Can I blend the suji for a smoother texture?
Yes, you can lightly blend the soaked suji before cooking for a silkier result.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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