Halwa is my all time favourite Indian sweet treat and once you master the ratios, you'll be able to pull this together in less than 20 minutes! There's different ways to make halwa but this recipe is simple yet delicious. Traditional halwa is made with semolina aka sooji and there's also a mouth watering carrot version (gajar ka halwa) which I'm dying to recreate - More on that later. If you try this recipe I would love to hear how it turned out. Leave a comment below or send me a message to let me know how it was.
Serves: 2-3
Ready in: 20 minutes
Difficulty: ★☆☆
Ingredients
1 cup semolina (sooji)
3 cups milk
1/2 cup sugar
1/4 cup slivered almonds
2 tbsp ghee
3 tsp cardamon powder
2 tbsp unsalted butter (optional)
Method
In a small saucepan bring the milk and sugar to a boil. Stir constantly until sugar is dissolved then set aside.
Heat a large saucepan over medium-low heat and add ghee. Once ghee is melted add semolina and stir to combine. Brown for 2-3 minutes then add cardamon powder followed by slivered almonds. Continuously stir semolina until it turns light brown in colour. This will take 10-15 minutes.
Once semolina is brown in colour and fragrant, add in the milk and sugar. Stir constantly as the semolina will start to thicken then add butter. Keep stirring until the semolina reaches a fluffy and glue like consistency. Remove from heat and serve while warm. Enjoy!
Notes
Different types of semolina are available in supermarkets such as fine, coarse or medium consistency. I use fine semolina as it gets the fluffiest.
Be mindful to brown semolina in medium low heat while stirring constantly as it burns really easily and will leave a smokey taste in the halwa.
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