If you think you’ve had good Sooji Halwa before — think again! This version is not your typical Indian semolina dessert. It’s ultra-creamy, melt-in-mouth, and grainy at the same time, with a texture and flavor that feels festive, rich, and unforgettable.
The secret? Soaking the sooji in cold milk instead of just roasting it dry — giving it a luscious, mawa-like richness without using any khoya!
🧾 Ingredients:
- 1 cup semolina (sooji) – medium, fine, or coarse (I used medium)
- Slightly less than 1 cup desi ghee
- 1 cup sugar
- 2 tbsp besan (gram flour)
- 3 cups full-fat milk (room temperature or cold)
- 3 cups water
- A pinch of saffron (optional, soaked in water)
- ½ tsp cardamom powder
- Chopped dry fruits (cashews, almonds, raisins, pistachios – optional)
👨🍳 Instructions:
1. Soak the Sooji in Milk
- In a bowl, mix 1 cup sooji with 3 cups cold/full-fat milk.
- Let it soak for 30 minutes. The milk will be fully absorbed and the grains will plump up — this is key to that creamy texture.
- Meanwhile, soak saffron in water if using.
2. Roast the Dry Fruits
- Heat 1–2 tbsp ghee in a pan.
- Roast cashews, almonds, and pistachios until golden, remove and set aside.
- In the same pan, roast raisins separately until they puff up. Set aside.
3. Roast the Milk-Soaked Sooji
- In the same pan, add the soaked sooji mixture.
- Start stirring immediately to avoid lumps. The milk and sooji will start cooking together.
- Gradually add more ghee (don’t pour all at once).
- Roast on medium-low flame, stirring constantly.
- Midway, mash gently with the spatula to break any remaining lumps for that smooth texture.
- Once the mixture starts bubbling, add 2 tbsp besan. It helps with binding and gives an additional creamy boost.
- Roast until the mixture thickens and changes color slightly.
4. Add Saffron Water
- Pour in the saffron-soaked water and mix slowly.
- Continue stirring as sooji absorbs the water and begins to leave ghee from the sides — a sign it’s properly roasted.
5. Sweeten and Finish
- Add 1 cup sugar and stir.
- Cook for 5 more minutes until sugar melts and the halwa becomes shiny.
- Add cardamom powder at the very end to preserve its fresh aroma.
- Stir in roasted dry fruits and a final touch of ghee if desired.
✅ Result:
A halwa that’s rich, grainy, and creamy all at once — something truly different from regular versions. No khoya, no condensed milk — just a smart twist using milk-soaked sooji and gram flour.
Perfect for Ashtami, Navami, festive prasad, or a comforting Indian dessert any time of year.
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