Sooji Badam Halwa | Semolina & Almond Pudding

Sooji Badam Halwa | Semolina Almond Pudding- Easy Indian dessert recipe with step by step photos.

Sooji Badam Halwa is one of the easiest and quickest recipes that you can make in minutes for your loved ones. It is one of the most popular desserts in India. In many Indian homes, Sooji Badam Halwa is traditionally served on many festive occasions and Pooja (prayer ceremonies) as Prasad (religious offering, consumed after completion of ceremonies).

This is such Indian dessert that can be made without any advance preparation. The main ingredient is this dessert is semolina/sooji. The other component of this sooji badam halwa, as the name says, is badam/almonds. Not only they add lovely nuttiness, soft and melt-in-mouth texture to the dessert but also make it nutritious. You can always play around with the proportions of almond powder. Add more or less, it’s your choice.

Instead of adding sugar, saffron, cardamom and water separately and directly into the halwa, I use saffron & cardamom infused sugar syrup. Saffron, along with green cardamom is my choice of flavorings in my desserts. I think, I cannot describe the flavor in exact words here. It’s just I love the beautiful and delicate, combined aroma of saffron & cardamom. You can always skip any of them as per your choice. Whilst I prefer using water to make syrup, you can certainly use milk in place of water to make your halwa richer and creamier.

There are many variants of halwas which are made with semolina/sooji- like Sooji Halwa, Rava Sheera, Rava Kesari, Pineapple Sheera and more. But this Sooji Badam Halwa is my favorite variation. This variation is the richest of all. Apart from being tasty, it is quite filling and nutritious as well. It is also a popular snack for toddlers, because of its porridge-like consistency.

Today, I made this halwa to celebrate the last day of Navratri. Sometimes I make it for my breakfast, snack or even for comforting sore throat in winters. Try this Sooji Badam Halwa recipe at home and relish it’s amazing flavors with your family and friends.

Read through and see if you find it interesting enough to try. I am sure you would love this recipe. If you try this lip-smacking dessert recipe, I would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos! Happy Maha Navami!!

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Servings - 4-5 persons

Course- Dessert

Cuisine- Indian

Cooking Time- 35 minutes

Ingredients-

½ cup ghee

1 cup semolina/ sooji- I’m using extra-course variety of semolina/sooji

¼ cup almond powder- buy from store or grind almonds in your grinder and make fine powder

1 cup sugar

3.5 cup water

7-8 saffron strands

1 teaspoon cardamom powder or 7-8 crushed green cardamom pods

10-12 chironji

4-5 cashews, chopped

4-5 pistachios, chopped

Few almonds and pistachios for garnishing

Step 1- In a saucepan add 3.5 cups of water and put it on medium heat. Allow the water to boil.

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Step 2- When water comes to a boil then add 1 cup sugar, saffron strands and cardamom powder into the water. Lower the heat and let it simmer for another 3-4 minutes. Turn off the heat, cover the saucepan with a lid or any plate and keep it aside. Let the water infuse all the flavours from cardamom and saffron.

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Step 3- Now heat a kadai or a thick bottomed pan and add the semolina/ sooji into it. Dry roast it on medium - low heat, stirring continuously till it is lightly golden-brown. It will take 6-7 minutes for semolina/sooji to change its colour.

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Step 4- Now reduce the heat to low, add ½ cup ghee and ¼ cup ground almonds to the roasted semolina. Continue roasting on low flame for 3-4 minutes more. You have to keep stirring so the mixture doesn't burn.

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Step 5- By now, your semolina and almond mixture should be brown. Add chopped dry fruits at this stage and roast them with semolina & almond mixture just for few seconds.

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Step 6- Now very carefully and slowly add the sugar mixture into the pan. There will be a lot of spluttering and bubbling so take care.

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Step 7- Turn the heat to medium-high and keep stirring in round motion as the semolina will start to absorb the water and swell up.

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Step 8- Keep stirring till the mixture is thick and starts leaving the sides of the pan.

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Sooji Badam Halwa is now ready to serve. Transfer it to serving bowls and garnish it with some chopped almond, pistachios and Enjoy!

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