Indian Semolina Pudding

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Indian

Servings: people

Calories: 638kcal

Author: Daniela Apostol

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