Indian Semolina Pudding or Sooji Ka Halwa made with saffron, cardamom pods, pistachios, ghee and raisins, a delicious dessert recipe that is wonderfully fragrant and very easy to make. Ready in under 20 minutes, this halwa is a family-favourite treat.
Semolina pudding is one of those childhood recipes that are timeless - it can comfort you like nothing else, and paper your taste buds with every spoonful you take. My semolina pudding recipe has been in top 10 recipes on my blog from the very beginning.
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Easter European semolina pudding vs. Indian semolina pudding
Unlike the Easter European version of this dessert which usually uses just sugar and cinnamon to sweeten it up and add more flavour, the Indian semolina pudding uses spices, dried fruit and nuts to make it as flavourful as it can be.
I must confess, I am completely and utterly in love with both versions, and I could happily have either of them any time of the day.
While in my childhood version of the pudding the semolina is slowly added to the milk and whisked to get it all smooth, the sooj ka halwa requires the semolina to be tossed first for a deeper colour and flavour.
Ingredient needed
- semolina - it has a gritty texture, and can be found in most international shops
- ghee - can be swapped for butter if you don't have any
- milk - either full-fat milk or semi-skimmed
- water - for a less creamy texture
- saffron - it adds a subtle flavour and a yellowish colour
- cardamom pods
- raisins
- pistachios
- sugar - either caster sugar or granulated sugar
Variations
If you don't have any ghee, you can melt butter and try to skim the foamy bit for a clarified butter - but that's completely optional, you can just use the butter as it is.
Pistachios can be swapped for almonds, walnuts, cashew nuts, or any other nuts of your choice - mixed nuts work too.
Raisins can be swapped for currants, dried cranberries, or a selection of mixed dried fruit - whatever you have around really.
Step-by-step photos and instructions
- In a pan, add the milk, water, sugar, saffron and split cardamom pods, and bring it to a boil
- Remove the milk from the heat and set aside
- In a frying pan, melt the ghee, add the semolina, and stir for 10-15 minutes or until it turns golden and fragrant
- Add the raisins and chopped pistachios, and stir again
- Pour in the milk, taking care as it will splutter quite badly at first
- Use a whisk to whisk it for 1-2 minutes or until the pudding thickens
- Remove it from the heat, and serve hot
Expert tips
It is important to cook this pudding on a low to medium heat, so that the semolina doesn't burn. We want a nice light brown colour for it to release its nutty flavour, but if the heat is too high, we risk burning it.
Keep stirring it regularly, to ensure an even colour all over. Unlike the Romanian Semolina Pudding, which has a white colour, this pudding is of a darker colour given by the saffron and toasting the semolina.
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Indian Semolina Pudding
Ingredients
- ½ cup semolina
- 1 cup full-fat milk
- 1 cup water
- a few strands of saffron
- ¼ cup ghee
- 3 tablespoon sugar
- ¼ cup raisins
- ¼ cup pistachios
- 5 pods cardamom
Instructions
- In a pan set over a medium heat, add the milk, water, sugar and saffron, split cardamom pods, and bring it to a boil.
- Remove from the heat and set aside.
- In a frying pan set over a low to medium heat, add the ghee and allow it to melt.
- Add the semolina and stir it gently to combine, then leave it to toast, stirring often until the semolina changes colour to a light brown.
- Add the raisins and chopped pistachios, and give it a stir.
- Carefully pour over the milk mixture and whisk well to get a smooth texture.
- Leave it to cook for 1-2 minutes, then remove it from the heat and serve.
Video
Notes
- It is important to cook this pudding on a low to medium heat, so that the semolina doesn't burn. We want a nice light brown colour for it to release its nutty flavour, but if the heat is too high, we risk burning it.
- Keep stirring it regularly, to ensure an even colour all over. Unlike the Romanian Semolina Pudding, which has a white colour, this pudding is of a darker colour given by the saffron and toasting the semolina.
Nutrition
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