Semolina Halwa | Best halwa | pakistani halwa | my favorite Halwa

Ingredients:

1 cup semolina (sooji)

1/2 cup ghee (clarified butter)

1 cup sugar (adjust to taste)

2 cups water

1/2 teaspoon cardamom powder

Chopped nuts (almonds, cashews, pistachios) for garnishing

Raisins for garnishing (optional)

Best Semolina Halwa

Instructions:

Heat a heavy-bottomed pan or kadai over medium heat. Add the ghee and let it melt.

Add the semolina (sooji) to the pan and start roasting it in the ghee. Stir continuously to avoid lumps and to ensure even roasting. Roast until the semolina turns golden brown and you can smell its aroma. This step is crucial for the texture and flavor of the halwa, so be patient and keep stirring.

In a separate pot, heat the water until it's hot but not boiling.

Slowly and carefully pour the hot water into the roasted semolina while stirring continuously. Be cautious, as the mixture may splutter when you add the water. Keep stirring to avoid lumps.

The semolina will absorb the water and thicken. Continue cooking and stirring until the mixture starts to leave the sides of the pan. This indicates that the semolina is cooked.

Add the sugar to the semolina mixture and continue stirring. The sugar will melt and the mixture will become more liquidy again.

Add the cardamom powder for flavor and continue cooking until the halwa reaches a desired consistency. It should be thick but still have some moisture. The halwa will continue to thicken as it cools, so keep that in mind.

Remove the pan from the heat and let it sit for a minute.

Garnish the halwa with chopped nuts and raisins if desired.

Serve the semolina halwa warm. It can also be served at room temperature.

Semolina halwa is a comforting and delightful dessert that's loved by many. The texture and sweetness can be adjusted according to your taste preferences. It's often enjoyed on its own or alongside other Indian sweets like poori or puran poli.