Soji Halwa - Semolina Dessert
This is hardly a recipe at all, it’s just so easy and truly a prepare-in-no-time dish.
I like researching and experimenting with new recipes, new food and sometimes even replicating restaurant dishes. The more challenging the recipe, the more fun I have in recreating it.
However, there are days when I don't want to spend ages in the kitchen preparing meals. I like to go for quick recipes where I mix everything together and am done with it in the shortest time possible.
Today I am sharing a mini secret to our happiness on a lazy day! Soji Halwa – Semolina Dessert. One of the all-time popular desserts of our little household!
This is hardly a recipe at all, it is just so easy and truly a prepare-in-no-time dish. And that is exactly why I wanted to share it with you all today!
Saffron
You will only need the following few ingredients to cook this yummy melt-in-the-mouth treat!
This is hardly a recipe at all, it is just so easy and truly a prepare-in-no-time dish. And that is exactly why I wanted to share it with you all today!
Saffron
You will only need the following few ingredients to cook this yummy melt-in-the-mouth treat!
Ingredients
- 1 cup semolina soji
- 3 tbsp cooking oil
- 1-¼ cup sugar
- ¼ tsp salt
- 1 tbsp butter (more to coat)
- 3 cups water
- 1 tbsp drops of kewra water/rose water/green cardamoms powder optional
- 2-3 tbsp Pistachios or almonds or cashew or a mix of all slivered
- ¼ cup raisin or grated coconut or chocolate/chips/curls/sprinkles to garnish
- 1 pinch saffron
Instructions
- Soak saffron in a cup of hot water and let it cool down to about room temperature.
- Dissolve sugar in 2 cups of cold water.
- Heat a deep cooking pan on low heat and dry roast the nuts for about 2 minutes. stir occasionally.
- While you roasting nuts, butter a ramekin or a bowl. See video
- Now sprinkle the bottom of the Ramekin with the roasted nuts and keep it aside.
- Put back the cooking pan on low heat and add the semolina to the dry roast, keep stirring until the semolina changes its colour to a touch of golden brown about 6-7 minutes.
- Next, add the saffron water to the pan while stirring continuously, turn the heat to low while adding water or you can also take the pan off the heat, now add in the sugar water and stir well and bring the pan back to medium heat. Keep stirring to avoid lumps
- Once it is all combined add in the oil, salt, a few drops of kewra water and butter while stirring continuously. cook for another 7-8 minutes.
- Once the water has dried and the halwa has reached a non-stick consistency turn off the heat, put it in the ramekin with nuts, and leave it to cool down for 15-20 minutes. Now the halwa is ready to be turnover on a plate to garnish and serve.
