WHAT IS SOOJI KA HALWA?

Come along on a cooking adventure as we discover How To Make Sooji Ka Halwa! This delicious dessert, made from semolina (called sooji), is sweet, comforting, and popular in Pakistan. Originally from India, it has since become a favorite in Pakistani recipes. My selective Papa once gave me the ultimate compliment, saying, “You make the best Sooji Ka Halwa in the world.” Coming from someone with such a discerning palate, this praise means everything to me. Sooji Ka Halwa is a classic Pakistani dessert recipe that’s surprisingly easy to make, using only 6 ingredients. It joins other straightforward desserts like Zarda and Meethi Seviyaan. While some recipes can result in a lumpy texture, this reliable recipe promises a smooth, velvety consistency. The carefully measured water not only prevents lumps but also keeps the texture just right, even after chilling and reheating.

WHICH SOOJI TO USE FOR SOOJI KA HALWA?

Opt for coarse semolina in preparing your Halwa, as using fine semolina may result in a sticky consistency. Aim for a smooth texture to enhance both the taste and overall experience of your halwa.

INGREDIENTS

Semolina- Opt always for coarse semolina as stated above. Sugar- I always use regular sugar but you can stevia or Splenda for a low-fat version of this recipe. Food coloring- I always use orange food coloring. Butter- I use salted butter but you can subtitute ghee instead of butter. Water- Just use regular tap or filtered water. Green Cardamoms- When adding them be sure to cut it open.

HOW TO MAKE THE PERFECT SOOJI KA HALWA?

3 USEFUL TIPS

HOW TO SERVE IT?

Serve it with a hot, serve it for breakfast with a hot Puri and of course, It can beeaten as a dessert. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

Let’s Make Sooji Ka Halwa!!!

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