Sooji Ka Halwa (Semolina Pudding)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Roasting the Semolina• Heat a heavy-bottomed pan or a non-stick skillet over medium heat. • Add the ghee to the pan and let it melt. • Once the ghee is melted and hot, add the semolina to the pan.
2. 2Toasting the Semolina• Stir the semolina continuously to ensure even toasting and to prevent it from sticking to the pan. • Keep roasting the semolina until it turns golden brown and releases a nutty aroma. This step is crucial as it adds depth and enhances the flavor of the halwa.
3. 3Preparing the Sugar Syrup• While the semolina is toasting, in a separate saucepan, combine the water and sugar to make the sugar syrup. • Heat the sugar syrup over medium heat, stirring occasionally until the sugar completely dissolves. You can add saffron strands to the syrup for a rich, golden color and a subtle fragrance.
4. 4Combining the Ingredients• Once the semolina is toasted to a golden hue, carefully pour the hot sugar syrup into the roasted semolina. Be cautious as it may splutter. • Stir well to combine the semolina and sugar syrup, ensuring there are no lumps.
5. 5Cooking the Halwa• Reduce the heat to low and cover the pan with a lid. Allow the halwa to cook for a few min utes until the semolina absorbs the sugar syrup and the mixture thickens.
6. 6Garnish and Serve• Once the halwa reaches the desired consistency, turn off the heat. • Garnish the Sooji ka Halwa with a few more chopped nuts and some raisins for added sweetness and visual appeal.