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Author Notes: Sooji Halva is a very popular Indian dessert. It is often made for special occasions or celebrations, and is also often used as an offering to the Gods (called a prasad).
It does not have to be a special occasion for us to make it though! We often just crave the rich yet subtle flavors, and contrasting textures of the soft semolina and crunchy nuts. Making it a uniquely rich comfort food!
- elizabeth c
Makes about 4 cups
- 1 stick of butter, unsalted
- 1 cup semolina
- 1 cup sugar
- 3 cups water
- 1 pinch saffron
- 10 green cardamom pods (crushed and muddled, discard the shells, use the seeds)*
- 15 pistachios (crushed)*
- 15 raw almonds (slivered)*
- *save some of each to use as a garnish
- In a medium/large saucepan, on low heat, slowly melt together the butter and semolina. Stir occasionally and mix well, until the mixture is golden/dark brown. (This should take about 20 minutes).
- At the same time, in a separate small/medium sized saucepan, on medium/low, heat the sugar, water, saffron and cardamom seeds. Heat well, so the sugar dissolves (boiling is okay but not necessary).
- When the sugar has dissolved and the semolina is brown, carefully add the sugar water to the semolina (it may bubble a lot, turn the heat down if necessary). Stir well.
- Stir in most of the almonds and pistachios (reserving some to use as a garnish). Keep stirring and cooking on low for about 7-10 minutes, (until all of the water is absorbed and the surface areas that have contact with the pan get smooth).
- Enjoy served warm and topped with the remaining crushed pistachios, slivered almonds and crushed cardamom seeds.
- This recipe was entered in the contest for Your Best Pudding