How to Make sooji Halwa with Steps
If you have a sweet tooth, then you must try halwa. Halwa is Sooji Halwa a traditional dessert that is loved by many around the world. It’s a sweet, dense, and fudgy dessert made with flour, sugar, butter, and nuts. In this article, we will guide you on how to make halwa from scratch with step-by-step instructions.
Table of Contents of Sooji Halwa
- Ingredients
- Equipment Needed
- Step-by-Step Instructions
- Tips for Making Halwa
- Different Types of Halwa
- Serving Suggestions
- Storage Tips
- Frequently Asked Questions (FAQs)
Ingredients
To make halwa, you will need the following ingredients:
- 1 cup of flour
- 1 cup of sugar
- 1 cup of unsalted butter
- 1 cup of water
- 1 cup of milk
- 1/2 cup of nuts (pistachios, almonds, or cashews)
- 1/2 tsp of cardamom powder
How to Make sooji Halwa
- Large non-stick pan
- Wooden spoon
- Measuring cups and spoons
- Small saucepan
- Plate or tray to serve the halwa
Step-by-Step Instructions
Follow these simple steps to make sooji halwa:
Step 1: Heat the Butter
- Melt 1 cup of unsalted butter Sooji Halwa in a large non-stick pan over medium heat.
Step 2: Add the Flour
- Add 1 cup of flour to the melted butter and mix well.
Step 3: Roast the Flour
- Keep stirring the flour mixture over medium heat until it turns golden brown. This should take about 10-12 minutes.
Step 4: Prepare the Syrup
- In a small saucepan, add 1 cup of water, 1 cup of milk, and 1 cup of sugar.
- Heat the syrup over medium heat until the sugar dissolves completely.
Step 5: Add the Syrup
- Slowly pour the prepared syrup into the roasted flour mixture and keep Sooji Halwa stirring until no lumps remain.
Step 6: Add the Nuts
- Add 1/2 cup of chopped nuts to the halwa and mix well.
Step 7: Add Cardamom Powder
- Add 1/2 tsp of cardamom powder to the halwa and mix well.
Step 8: Cook the Halwa
- Keep cooking the halwa over low heat until it thickens and starts leaving the sides of the pan. This should take about 15-20 minutes.
Step 9: Transfer to a Plate or Tray
- Grease a plate or tray with some butter and transfer the halwa to it.
- Flatten the halwa with a spoon or spatula and let it cool down for a few minutes.
Step 10: Serve
- Cut the halwa into desired shapes and sizes.
- Serve warm or at room temperature.
Tips for Making Halwa
- Use unsalted butter to avoid the halwa from becoming too salty.
- Roast the flour well to avoid the halwa from tasting raw.
- Add the syrup slowly to avoid lumps.
- Keep stirring the halwa continuously to avoid burning.
Different Types of Halwa
Halwa can be made Sooji Halwa in various flavors
If you have a sweet tooth, then you must try halwa. Halwa is a traditional Sooji Halwa dessert that is loved by many around the world. It’s a sweet, dense, and fudgy dessert made with flour, sugar, butter, and nuts. In this article, we will guide you on how to make halwa from sooji halwa scratch with step-by-step instructions.
Table of Contents
- Ingredients
- Equipment Needed
- Step-by-Step Instructions
- Tips for Making Sooji Halwa
- Different Types of Halwa
- Serving Suggestions
- Storage Tips
- Frequently Asked Questions (FAQs)
Ingredients
What is Sooji Halwa
It’s a pudding made with sooji (semolina), ghee (clarified butter) , sugar and water.
Everything else is optional.
Like, I have added some milk but you can very well use 100% water.
Milk makes the halwa more creamy and so I prefer using 50% milk and 50% water.
I have slightly flavored the halwa with cardamom and nuts.
Again you can skip both if you want, totally optional.
My mom’s everyday sooji halwa (or suji halwa) never had nuts in it. She didn’t even add cardamom powder.
How to Make Best Sooji Halwa
It’s just a simple dessert but here are few things you need to keep in mind while making sooji halwa.
Getting the ratio right: back home, I have often heard this from people that for making the best sooji halwa, use same amount of ghee, sugar and sooji and double the water.
Now that might seem like a lot of ghee but it does really make the best halwa.
What is Sooji Halwa
It’s a pudding made with sooji (semolina), ghee (clarified butter) , sugar and water.
Everything else is optional.
Like, I have added some milk but you can very well use 100% water.
Milk makes the halwa more creamy and so I prefer using 50% milk and 50% water.
I have slightly flavored the halwa with cardamom and nuts.
Again you can skip both if you want, totally optional.
My mom’s everyday sooji halwa (or suji halwa) never had nuts in it. She didn’t even add cardamom powder.
How to Make Best Sooji Halwa
It’s just a simple dessert but here are few things you need to keep in mind while making sooji halwa.
Getting the ratio right: back home, I have often heard this from people that for making the best sooji halwa, use same amount of ghee, sugar and sooji and double the water.
Now that might seem like a lot of ghee but it does really make the best halwa.
For this recipe, I do use same amount (1/2 cup) of ghee and sooji. I slightly cut down on the sugar and use 1/3 cup.
You can very well 1/2 cup so then it will be 1/2 cup of each ingredient.
I use 3 times the water since I like my halwa more on the softer side. And I don’t do 100% water but rather 50% milk and 50% water for a creamier halwa.
Roast the sooji until fragrant: the most important step! If you don’t roast the sooji properly, the halwa will have raw taste.
I don’t like to brown my sooji for the halwa. So I roast it on low heat, stirring continuously until it’s nice and fragrant.
It takes around 8 to 9 minutes for it to roast on low heat.
Be careful while adding the liquid: when you add hot liquid (water and milk in this case) to the hot pan of roasted sooji, it bubbles up like crazy. So be very careful!
Add slowly and carefully else you will burn yourself.
It’s also a good idea to use a pan with a long handle to heat up the milk, sugar and water mixture.
That makes it easier to pour the hot liquids into the sooji.
Stir constantly to avoid forming lumps: to make sure your halwa is smooth, stir continuously as you add the liquids.
If you don’t do that, it will form lumps and won’t have the creamy texture.
This sooji halwa is lightly sweetened. Increase the quantity of sugar for a sweeter halwa.
Method
1- To a pan, add sugar, water and milk. Stir and let it heat up on medium heat. You don’t want to boil it but mixture should be heated through and sugar should be dissolved.
2- While the milk-water heats up, put a pan on medium heat and add ghee to it. Let the ghee melt.
3- Then add sooji to the pan and stir.
4- Add in the broken cashews and stir.
5 – Stirring continuously, roast the sooji on low-medium heat
6- Add cardamom powder and continue to stir.
7- Stir for around 8 to 9 minutes on low-medium heat. As soon as sooji is fragrant and beginning to change color, that it the time to add the liquid.
I don’t like to brown my sooji, if you want darker color halwa, roast couple more minutes.
8- Add the heated milk-water-sugar-mixture into the pan. It will bubble a lot as you add the liquids into the pan so be careful and add slowly.
9- Whisk the sooji continuously as you add the liquids.
10- Add the liquids in 2-3 parts, whisking continuously with one hand.
11- Keep stirring, sooji will begin to absorb the liquid and thicken up.
12- Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.
For this recipe, I do use same amount (1/2 cup) of ghee and sooji. I slightly cut down on the sugar and use 1/3 cup.
You can very well 1/2 cup so then it will be 1/2 cup of each ingredient.
I use 3 times the water since I like my halwa more on the softer side. And I don’t do 100% water but rather 50% milk and 50% water for a creamier halwa.
Roast the sooji until fragrant: the most important step! If you don’t roast the sooji properly, the halwa will have raw taste.
I don’t like to brown my sooji for the halwa. So I roast it on low heat, stirring continuously until it’s nice and fragrant.
It takes around 8 to 9 minutes for it to roast on low heat.
Be careful while adding the liquid: when you add hot liquid (water and milk in this case) to the hot pan of roasted sooji, it bubbles up like crazy. So be very careful!
Add slowly and carefully else you will burn yourself.
It’s also a good idea to use a pan with a long handle to heat up the milk, sugar and water mixture.
That makes it easier to pour the hot liquids into the sooji.
Stir constantly to avoid forming lumps: to make sure your halwa is smooth, stir continuously as you add the liquids.
If you don’t do that, it will form lumps and won’t have the creamy texture.
This sooji halwa is lightly sweetened. Increase the quantity of sugar for a sweeter halwa.
Method
1- To a pan, add sugar, water and milk. Stir and let it heat up on medium heat. You don’t want to boil it but mixture should be heated through and sugar should be dissolved.
2- While the milk-water heats up, put a pan on medium heat and add ghee to it. Let the ghee melt.
3- Then add sooji to the pan and stir.
4- Add in the broken cashews and stir.
5 – Stirring continuously, roast the sooji on low-medium heat
6- Add cardamom powder and continue to stir.
7- Stir for around 8 to 9 minutes on low-medium heat. As soon as sooji is fragrant and beginning to change color, that it the time to add the liquid.
I don’t like to brown my sooji, if you want darker color halwa, roast couple more minutes.
8- Add the heated milk-water-sugar-mixture into the pan. It will bubble a lot as you add the liquids into the pan so be careful and add slowly.
9- Whisk the sooji continuously as you add the liquids.
10- Add the liquids in 2-3 parts, whisking continuously with one hand.
11- Keep stirring, sooji will begin to absorb the liquid and thicken up.
12- Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.
To make halwa, you will need the following ingredients:
- 1 cup of flour
- 1 cup of sugar
- 1 cup of unsalted butter
- 1 cup of water
- 1 cup of milk
- 1/2 cup of nuts (pistachios, almonds, or cashews)
- 1/2 tsp of cardamom powder
Equipment Needed
- Large non-stick pan
- Wooden spoon
- Measuring cups and spoons
- Small saucepan
- Plate or tray to serve the halwa
Step-by-Step Instructions
Follow these simple steps to make halwa:
Step 1: Heat the Butter
- Melt 1 cup of unsalted butter in a large non-stick pan over medium heat.
Step 2: Add the Flour
- Add 1 cup of flour to the melted butter and mix well.
Step 3: Roast the Flour
- Keep stirring the flour mixture over sooji halwa medium heat until it turns golden brown. This should take about 10-12 minutes.
Step 4: Prepare the Syrup
- In a small saucepan, add 1 cup of water, 1 cup of milk, and 1 cup of sugar.
- Heat the syrup over medium heat until the sugar dissolves completely.
Step 5: Add the Syrup
- Slowly pour the prepared syrup into the roasted sooji halwa flour mixture and keep stirring until no lumps remain.
Step 6: Add the Nuts
- Add 1/2 cup of chopped nuts to the halwa and mix well.
Step 7: Add Cardamom Powder
- Add 1/2 tsp of cardamom powder to the halwa and mix well.
Step 8: Cook the Halwa
- Keep cooking the halwa over low heat until it thickens and starts leaving the sides of the pan. This should take about 15-20 minutes.
Step 9: Transfer to a Plate or Tray
- Grease a plate or tray with some butter and transfer the halwa to it.
- Flatten the halwa with a spoon or spatula and let it cool down for a few minutes.
Step 10: Serve
- Cut the halwa into desired shapes and sizes.
- Serve warm or at room temperature.
Tips for Making Halwa
- Use unsalted butter to avoid the halwa from becoming too salty.
- Roast the flour well to avoid the halwa from tasting raw.
- Add the syrup slowly to avoid lumps.
- Keep stirring the halwa continuously to avoid burning.
Different Types of Halwa
Halwa can be made in various flavors such as carrot halwa, beetroot halwa, semolina halwa, pumpkin halwa, and many more.
Serving Suggestions
- Serve halwa as a dessert after meals.
- Garnish with some nuts and saffron for a luxurious touch.
Storage Tips
- Halwa can be stored in an airtight container at room temperature
Continue writing please
- Halwa can be stored in an airtight container at room temperature for up to 3-4 days.
- To store it for a longer period, refrigerate for up to a week.
- Reheat halwa in the microwave or in a pan over low heat before serving.
Frequently Asked Questions (FAQs)
Q. Can I use ghee instead of butter for making halwa? A. Yes, you can use ghee instead of butter to make halwa.
Q. Can I use brown sugar instead of white sugar? A. Yes, you can use brown sugar instead of white sugar, but the halwa may have a different taste.
Q. Can I skip adding nuts to the halwa? A. Yes, you can skip adding nuts to the halwa if you don’t like them.
Q. Can I make halwa without milk? A. Yes, you can make halwa without milk, but it may not be as creamy and rich as the one made with milk.
Q. Can I make halwa with other flours besides wheat flour? A. Yes, you can make halwa with other flours such as rice flour, gram flour, or semolina.
In conclusion, halwa is a delightful dessert that you can make at home with ease. Follow our step-by-step instructions, and you will have a delicious and flavorful halwa in no time. Don’t be afraid to experiment with different flavors and nuts to make your own unique halwa. Enjoy!
as carrot halwa, beetroot halwa, semolina halwa, pumpkin halwa, and many more.
Serving Suggestions
- Serve halwa as a dessert after meals.
- Garnish with some nuts and saffron for a luxurious touch.
Storage Tips
- Halwa can be stored in an airtight container at room temperature
Continue writing please
- Halwa can be stored in an airtight container at room temperature for up to 3-4 days.
- To store it for a longer period, refrigerate for up to a week.
- Reheat halwa in the microwave or in a pan over low heat before serving.
Frequently Asked Questions (FAQs)
Q. Can I use ghee instead of butter for making halwa? A. Yes, you can use ghee instead of butter to make halwa.
Q. Can I use brown sugar instead of white sugar? A. Yes, you can use brown sugar instead of white sugar, but the halwa may have a different taste.
Q. Can I skip adding nuts to the halwa? A. Yes, you can skip adding nuts to the halwa if you don’t like them.
Q. Can I make halwa without milk? A. Yes, you can make halwa without milk, but it may not be as creamy and rich as the one made with milk.
Q. Can I make halwa with other flours besides wheat flour? A. Yes, you can make halwa with other flours such as rice flour, gram flour, or semolina.
In conclusion, halwa is a delightful dessert that you can make at home with ease. Follow our step-by-step instructions, and you will have a delicious and flavorful halwa in no time. Don’t be afraid to experiment with different flavors and nuts to make your own unique halwa. Enjoy!
