The Dishes

Sooja & Badam Halwa (Semolina & Almond Pudding)

Prep time: | Cook time: | Serves 4

  • 1/2 cup semolina (sooji/rava)
  • 1/2 cup Almond flour
  • 2 tbsps ghee (clarified butter)
  • 1/2 cup sugar or jaggery
  • 1/2 cup water
  • 1 ½ cups full-fat Milk
  • 4-5 green cardamom pods
  • A handful of chopped nuts – Almond, pistachios
  1. In a heavy-bottomed pan or kadai, roast the semolina on a low heat.
  2. Keep stirring continuously to avoid lumps and ensure even roasting. The semolina should turn golden brown and become aromatic. This process may take around 8-10 minutes. Be patient.
  3. Add the almond flour and roast gently for another 5 minutes.
  4. While the semolina is roasting, heat the water and milk in a separate pot. Add the sugar and let it dissolve.
  5. When the flours turns golden brown, add the ghee and roast it for a few minutes till all the ghee has been absorbed by the semolina.
  6. Now carefully pour the hot milk mix in batches into the semolina-ghee mixture. Be cautious, as it may splatter.
  7. Stir continuously to combine the liquid with the semolina. The mixture will start to thicken as the semolina absorbs the water.
  8. Keep stirring and cooking the halwa until it thickens and starts leaving the sides of the pan.
  9. Cover and leave on a low heat for 5 minutes. Once all the liquid has evaporated the semolina will become fluffy.
  10. Garnish with chopped nuts and saffron and serve warm.
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