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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.