Semolina Halwa is a delicious dessert originated in India. It is made by toasting semolina in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. And when jazzed up with nuts and dried fruit, it is even more delicious!
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Hello everyone! I hope you are doing well.
With the weekend approaching, it’s time to think about making something delicious. Just like rice recipe!
By the way, it is only my second sweet recipe I’ve shared so far this year (Please check out these Candied Pine Nuts; they’re so good.) Indeed I haven’t made and photographed any dessert this year yet. Well, it doesn’t mean we eat desserts at all, though :)
Semolina Halwa
Semolina Halwa is also known as Sooji Halwa. It is a tasty Indian dessert made by toasting semolina in fat (traditionally, ghee) and sugary syrup or honey. Variations on this include dried fruit, nuts, shredded coconut, and other toppings. It is also can be served as a breakfast item. Also, you can find similar semolina-based desserts in other cuisines.
Please note this version is not authentic. For starters, I used butter instead of ghee. Also, normally, semolina halwa has a moist, pudding-like consistency. While the original version is tasty too, I preferred something a bit drier, crumblier, and fluffier. To achieve this result, you simply need to cook halwa for a few minutes longer.
I used the combination of pine nuts, raisins, and apricots, and they paired beautifully. But I feel free to use whatever you like or has on hand. Think of almonds, pistachios, cashews, dried figs, and other tasty additions. You can also infuse it with some rose or orange blossom water, vanilla, cardamom, or saffron – just like I did here.
More Desserts with Dried Fruit and Nuts
Looking for more easy desserts with dried fruit and nuts? Here we go:
Date Pistachio Coconut Truffles
I hope you like this Semolina Halwa, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Semolina Halwa
Course: Dessert8-10
servings30
Semolina Halwa is a delicious dessert originated in India. This variation is jazzed up with pine nuts, raisins, apricots, and cardamom.
Ingredients
1/2 cup (115 gr.) butter or ghee
1 cup (~170 gr.) fine semolina
1/4 cup pine nuts
1/3 cup raisins
4-6 dried apricots, sliced
2 cups water
1/4 cup honey
1/2 cup granulated sugar
a pinch of salt
1/4 tsp. cardamom powder, optional
1/2 – 1 tsp. rose water (not rose essence) or more, as desired, optional
1 tsp. vanilla extract, optional
Directions
- In a medium pot combine the water with sugar and honey, over medium heat, until the sugar has dissolved. Off the heat, but keep the syrup hot.
- Place a heavy-bottomed pan over medium heat and melt the butter (ghee).
- Reduce the heat to low. Add the semolina and toss it until it starts turning golden-brown, stirring continuously; that should take 7-9 minutes.
- Stir in the pine nuts and toss for 2-3 minutes, until they are fragrant.
- Add the raisins, apricots, salt, and cardamom, and give it a nice stir. if desired, stir in the vanilla and rose water.
- Immediately pour the hot sugar syrup slowly into the pan and stir it continuously. Be careful – the mixture will be bubbling and splashing!
- The semolina will start absorbing water and the mixture will turn thick. Cover the pan with the lid and let halwa cook for 7 – 10 minutes over a low heat, stirring often. At this stage, halwa will be soft and moist resembling pudding consistency.
- Once most of the liquid has been absorbed, the halwa will start becoming crumbly. Here is your choice: for the moister consistency, turn the heat off. If you prefer crumblier and drier consistency (Like in my photos), give it another 2-5 minutes without lid; in this case keep stirring as it could stick to the bottom. Once satisfied with the consistency, off the heat.
- Let it cool a bit then transfer to as serving plate (bowl.) Garnish with extra fruit and nuts, if desired. Serve it warm or cold. Store any leftovers in an air tight container for 1 to 2 days (It could dry out a little, but it will be still delicious).
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Your semolina halwa recipe has me drooling! I can almost taste the delightful combination of semolina, ghee, and aromatic spices like cardamom and saffron. It’s such a comforting and indulgent dessert, perfect for satisfying those sweet cravings. I appreciate the detailed instructions and the helpful tips you’ve included. The garnish of nuts and raisins adds a lovely touch of crunch and texture. Thank you for sharing this delightful recipe. I can’t wait to give it a try!
Wow Ben.. Purvee here.. Halva(Sheera) looks delicious and yes ghee will make huge difference in flavors! Miss you on Insta????
It sounds so tempting and easy to make. I love trying new Indian desserts, and this one seems like a perfect treat for the weekend. It’s great to see how you’ve put your own twist on the traditional recipe by using butter and making it crumblier and fluffier. I can’t wait to try it out and experiment with different toppings like dried figs or pistachios.
Raymund Macaala recently posted…Lutong Pinoy (London, United Kingdom)
Yeah, but I still need to try it with ghee – I bet the flavour would be even better!
Your timing is perfect here, Ben! We’re planning on inviting the neighbors over for an Indian-themed dinner in a few weeks, but we didn’t know what to make for dessert. You just answered the question! I love all of the dried fruits here – this sounds quite delicious.
David @ Spiced recently posted…Blue Cheese Dip with Homemade Potato Chips
Sounds good – just keep in mind it’s not an authentic version :)
Oh, this is sooo gooood! I was enjoying tons of it while traveling through India. Thank you for the recipe so I could get some more pounds!
2pots2cook recently posted…Colomba di Pasqua (Easter Dove Bread)
Thank you Davorka!
You have a knack for introducing me to new and exciting recipes, Ben! This dessert looks absolutely mouthwatering – love all of the flavors and textures.
Thank you Marissa!
For a second I was getting confused with sesame halva — so thanks for teaching me something new! This dessert looks so inviting with all the contrasting flavours and textures!
Thank you Michelle!
Sounds wonderful filled with nuts and dried fruit. Especially since those ingredients will scare away the rest of the family (so picky!!) and it will all be mine :)
Thank you Liz!
I remember years ago as a child, we visited some Austrian friends of our parents. Semolina pudding was on the menu. It was very intriguing to a small child!
Thank you Sherry!
Looks delicious, Ben! Although I’ve never tried this dish, I can well imagine what it tastes like. Funnily enough there’s an Italian semolina cake made with many of the same ingredients. Small world…
Frank | Memorie di Angelina recently posted…Castagnole
Thank you Frank!
Ben, I love semolina. I love it for breakfast but I have never had it as a sweet dessert before. I love the thought of toasting semolina in a fat like ghee or oil. Can’t wait to try this. Yum!
Neil recently posted…Chicken And Halloumi Pasta Bake
Thank you Neil!
I have never had semolina halwa..looks so tempting with all the fruits. Gotta try this soon since my husband is a huge fan of raisins and apricots.
angiesrecipes recently posted…Green Superfood Salad with Black Garlic Vinaigrette
Thank you Angie!