Sinful And Heavenly Divine Semolina Halwa

Total Time
30mins
Prep 2 mins
Cook 28 mins

Everytime there is a special occasion coming up, this is a sure sweet on our table. Normally, when there is a special prayer/fasting for some purpose, I make sure I prepare this. This is offered to the Gods and then to unmarried young girls(generally female children we refer to as "kanchkas") before the family members or others consume it. It is believed to be loved by the Gods. Its so incredibly tasty that you just find it hard to stop eating if you get "hooked" onto it. But, its a very special and favourite recipe of mine and I REALLY wanted to share it with all of you. In case you try this one, PLEASE let me know:)

Ingredients Nutrition

Directions

  1. Roast the semolina on medium flame in a skillet until it turns light brown.
  2. In the meantime, bring the milk and water to a boil.
  3. Add sugar to the milk-water mixture and allow it to completely dissolve.
  4. Make sure you keep stirring it every 3-4 minutes.
  5. Slowly add the lightly roasted semolina to the milk-water-sugar mixture once the sugar has dissolved completely.
  6. Make sure you keep stirring in order to avoid the formation of lumps.
  7. Allow to cook on low-medium flame until the mixture starts leaving the sides of the pan.
  8. In the meantime, fry the cardamoms, cashews and raisins in the ghee.
  9. Add these to the semolina halwa.
  10. Mix well to combine.
  11. Serve hot with puris!

Reviews

(9)
Most Helpful

Ok the Halwa Sceptic has finally tried this pudding! It is truly divine. Together with Charishma's tips in the Q & A, I got this halwa perfect. It was deliciously soft and moist. I did find it really really sweet though, so the next time I make it, I will cut down the sugar to 1 cup. I omitted the cashews but added a piece of whole cinnamon instead. To compensate on the sweetness, I served the halwa with fresh unsweetened cream. Great recipe Charishma & thanx for sharing!

Shamin July 01, 2003

Absolutely delicious, and I don't even like Suji! Even my picky hubbie luved, and couldn't stop eating it. I did follow the recipie exactly, minus the cashew nuts. However, for me the Halwa never fully left the sides of the pan. I also think that this needs a bit more moisture, and coloring, perhaps a few threads of saffron next time, will do the trick. Thank u so much for sharing!

Fandoos September 28, 2002

Made this the other night, and was transported to my childhood--just like my mom used to make. I added some nutmeg to mine. My husband was delighted. Thank you for sharing this lovely recipe.

Nashville Foodie July 08, 2009

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