Best Soji Halwa - Sheera Recipe

Best Soji Halwa - Sheera Recipe - Soji Halwa or Semolina Pudding s a popular Indian breakfast, starter or dessert . This indulgent recipe is an easy recipe that can be made in 20 minutes max. What's more it is made with just a few ingredients. Soji is often served on special occasions such as on Eid or weddings. In this recipe, Semolina (milled Durum Wheat) is roasted till it is fragrant before being slow cooked in a sugar syrup. It is often garnished with rose petals, nuts and dry fruits.

Soji Halwa

Soji or Sooji Halwa is a South Asian favourite starter. In it's most simple form, Soji Halva can be made with just 3 ingredients: Semolina, Oil/Butter and Sugar.

The recipe comes from Afghanistan and has many variations. Whatever the variations may be, the most important part of this recipe is that there will be lots of stirring going on to ensure that you get a soft melt in the mouth texture. 

In Afghanistan, it is called Halwah Ehardeh Suji.

Recently I was flicking through the book Parwana and they mentioned, that in Afghanistan this recipe is also served when someone passes away because it provides both sweetness and comfort.

This specific Halwah that is often adorned with Almonds, Fruits and Saffron is traditionally served to commemorated the passing of a loved one.

In South Asian culture, this Soji is very vibrant in colour ,because food colouring is added to it. It is served for brunch in restaurants alongside Chana Masala and with Puri. We often enjoy this in a restaurant near our house and when we visit relatives in Yorkshire.

The other type of Soji that is made at home, is drier but still soft and delicious. It is served for Dessert or as a Starter.

Ingredients in Soji Halwa

For the complete list of ingredients with measurements, please scroll to the recipe card at the bottom of this post:

(Soji/Sooji/Suji) Semolina

You have 2 options - Fine or Coarse Semolina. Both work fine. Ultimately you will end up with soft and fluffy Soji either way.

Ghee or Butter

AKA clarified butter. Ghee adds loads of flavour but it can be replaced with Butter. You can use Oil but I prefer Ghee or Butter because it adds lots of flavour.

Sugar

Granulated or Caster Sugar is my preference. Light Brown Sugar also works.

Water

We use Milk and Water to create the simple syrup that the Soji is simmered in.

Green Cardamom

You can either crush the seeds from a few pods or use a good ground Cardamom.

Saffron

I love the addition of Saffron in Soji. Either crush in a pestle and motor or break between your fingers.

Blanched, chopped Nuts

I use Slivered Almonds and scatter Raisins on the top too sometimes. You can wither cook them in Ghee before hand or just add them as they are.

How to make it

Step 1 - Make the Sugar Syrup

Make a sugar syrup by adding Sugar, Water and Milk to a pot. Simmer on medium high heat for a few minutes until the Sugar has completely dissolved. Remove from heat and add Saffron. Set aside.

Step 2 - Roast the Semolina

Heat Ghee or Unsalted Butter in a pot over medium heat until melted. Add Cardamom. Then cook for a minute till fragrant.

Add Semolina. Saute until a nutty fragrance emanates and the Soji turns light golden brown. This takes about 10 minutes over medium low heat.

Step 3 - Simmer the Soji in Syrup

Pour in the Sugar Syrup. It will splutter and then the Semolina will being to absorb into the mixture. Cook for 5 minutes stirring continuously, over medium low heat.

The butter will begin to separate at the edge and the Soji will be soft and fluffy. The Halwa will thicken as it cools so there is no need to cook further.

Step 4 - Garnish and Serve
Garnish with slivered almonds.Serve warm. If you have cooked it in advance, store covered in the fridge. It is best to do this in an airtight container because it does get dry otherwise.

Tips to make the best Soji Halwa

Roast the Soji

Cooking Soji over low heat takes away that raw floury flavour as well as making it more fragrant and nutty. This does take some time but you will get there!

Stir constantly

For smooth, moist and lump free Soji, stir, stir and stir some more.

Adjust sweetness

The quantity of sugar really does depend on your taste. There is a lot of Sugar here because Soji is meant to be sweet.

Don't adjust Ghee

Ghee adds alot of flavour to Soji so don't be tempted to cut out too much if you do decide to reduce the quantity.

Roast Cardamom in Ghee

This brings out its flavour so you get a really delicious Soji.

Type of Semolina

I prefer to use fine Semolina for a fluffy and soft Soji Halva. Try both and see what you prefer.

Variations

There are many ways in which you can change this recipe up. Here are some ideas:

Use different Nuts

Add flaked Almonds, Pistachios , Cashews or any Nuts that you like as a garnish.

Add dry Fruits

Such as Raisins or Sultanas.

Add Milk or Cream

For a creamier Halwa, stir ½ cup Milk into the simmered Sugar Syrup or add it to the Soji towards the end of cooking.

Add an Egg

I know this sounds unusual but it actually makes the Soji super creamy. After the Water has absorbed, you whisk in a Egg and this thickens the Soji and emulsifies the Butter, Water and Sugar meaning you get a dreamy creamy Soji.

Add Dessicated Coconut

Top with lightly toasted desiccated coconut.

Add Rose Water

Add a few drops of Rose Water.

Add Food colour

This is added for aesthetic reasons and is optional. I don't add it but you can if you like.

How to serve

Sooji Halwa is served hot or warm, but it can be enjoyed at room temperature.

Serve it for Breakfast/Brunch or for Dessert.

Storage

Fridge - Soji keps well in in the fridge when stored in an airtight container for 4 days. Reheat in the microwave. 
Freezer - Soji can be frozen in a good airtight container for 1 month. Leave out for a couple of hours and then reheat on the stove with 2 tablespoon of boiled Water.

More South Asian Dinner Party Recipes:

Hyderabadi Chicken Dum Biryani

Lamb Chops Curry

Prawn and Spinach Curry

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