Indian · Dessert
Sooji Halwa
A classic North Indian semolina halwa, roasted golden in ghee and bound with warm saffron-cardamom syrup until glossy and spoon-tender, finished with toasted cashews and plump raisins.
$18
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
270Calories
3.5gProtein
13.1gFat
35.6gCarbs
18.6gSugar
1.2gFiber
2mgSodium
28mgChol
7.2gSat Fat
105mgPotassium
10mgCalcium
0.7mgIron
0mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the water with the sugar and saffron in a small pan until the sugar fully dissolves, then keep the syrup warm on low heat.
2
In a separate heavy-bottomed pan, melt the ghee over medium-low heat and add the semolina.
3
Roast the semolina in the ghee, stirring constantly, for 6-8 minutes until it turns golden and smells nutty, taking care not to let it catch.
4
Lower the heat and carefully pour the warm sugar syrup into the roasted semolina in a steady stream, stirring briskly and continuously to avoid lumps.
5
Add the ground cardamom and keep stirring over low heat for 3-4 minutes until the mixture thickens, pulls away from the pan sides and turns glossy.
6
Remove from heat and spoon into two ramekins, pressing the surface lightly to smooth it.
7
Scatter the toasted cashews and raisins over the top of each ramekin before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Ghee
- 40g40g Semolina, fine, roasted
- 90g90g Water
- 32g32g Sugar White
- 1g1g Cardamom, ground
- 8g8g Cashew, chopped, toasted, 1
- 8g8g Raisin, 1
- 1g1g Saffron, soaked in warm water
