Suji ka Halwa – Traditional Pakistani Sweet

Step 1: Prepare Ingredients

Gather all ingredients as shown. Ensure you have 1 cup of semolina, 1 cup of sugar mixed with cardamom powder and a pinch of red food color, some khoya and sliced almonds for garnishing, 3 cups of water, and 1 cup of milk.

Step 2: Roast Semolina

Heat approximately 1 cup of ghee in a pan over medium heat. Once the ghee is hot, add 1 cup of semolina. Roast the semolina, stirring continuously with a wooden spoon, until it turns light golden brown and releases a fragrant aroma. This should take about 3-5 minutes.

Step 3: Add Sugar and Mix

Once the semolina is roasted, add the 1 cup of sugar (which includes the cardamom powder and red food color) to the pan. Stir well to combine the sugar with the semolina and ghee. Continue stirring for about 1-2 minutes until the sugar starts to dissolve.

Step 4: Incorporate Liquids and Salt

Carefully pour in 3 cups of water into the semolina mixture, stirring constantly to prevent lumps. Immediately follow by adding 1 cup of milk. Add a pinch of salt to enhance the flavors. Continue stirring to ensure everything is well combined.

Step 5: Add Kewra Water and Thicken

Add approximately 1 tablespoon of kewra water to the halwa for a fragrant aroma. Continue to cook the halwa on medium heat, stirring frequently. The mixture will start to thicken as the semolina absorbs the liquids.

Step 6: Cook Until Ghee Separates

Keep cooking and stirring the halwa until it reaches a thick, pudding-like consistency and the ghee starts to separate from the sides of the pan. The halwa will pull away from the sides easily when it's ready. Once cooked, turn off the burner.

Step 7: Dish Out and Garnish

Transfer the hot Suji ka Halwa into a serving dish. Generously sprinkle the crumbled homemade khoya over the top. Then, add the sliced almonds for a beautiful presentation and added crunch. Serve warm with tea.

• Stir the semolina continuously while roasting to prevent burning and ensure even browning.

• Adjust sugar to your taste; you can add slightly more or less based on preference.

• Adding a pinch of salt enhances the sweetness of the halwa.

• Kewra water adds a traditional aromatic flavor, but rose water can be used as an alternative.

• Add chopped pistachios or cashews along with almonds for varied texture and flavor.

• For a richer taste, you can use condensed milk instead of regular milk and adjust sugar accordingly.

• Incorporate dried fruits like raisins or chopped dates during the cooking process for added sweetness and chewiness.