This recipe offers a simplified and creamy take on the traditional Indian sweet, Suji Halwa (semolina pudding), transforming it into a delightful chilled dessert with a light and airy texture. While classic Suji Halwa is typically served warm and has a denser, somewhat granular consistency, this version is cooled and often incorporates additional ingredients like milk powder or condensed milk to enhance its creaminess and sweetness, resulting in a texture more akin to a light pudding or mousse. The base still involves roasting semolina (suji or rava) in ghee (clarified butter) until it’s fragrant and slightly golden, which is crucial for bringing out its nutty flavor. However, instead of a significant amount of water and sugar cooked with the semolina to create a thick, porridge-like consistency, this recipe uses a larger proportion of milk or a combination of milk and cream, along with sweeteners like sugar and condensed milk, to create a richer and smoother mixture. The inclusion of milk powder further contributes to the creamy texture and adds a milky sweetness. Flavorings often include cardamom powder for its aromatic warmth and sometimes a touch of saffron for color and fragrance. The mixture is cooked until it thickens slightly, then poured into a dish and allowed to cool and set in the refrigerator. The result is a light, creamy, and subtly sweet semolina pudding that is a refreshing alternative to the traditional warm halwa. It can be served plain or garnished with chopped nuts like almonds and pistachios for added texture and visual appeal. This simplified dessert version of Suji Halwa is easy to make and offers a unique and delicious way to enjoy the flavors of semolina in a cool and creamy format. The top image shows a rectangular glass dish filled with a pale yellow, light-textured pudding. A large spoonful of the pudding is being lifted out, revealing its airy and somewhat porous consistency. The bottom image shows a slice of the same pudding on a plate, highlighting its soft and slightly spongy texture with small air pockets.
The texture of this Creamy Semolina Pudding is light, airy, and very smooth, almost mousse-like, with a subtle melt-in-your-mouth quality. It retains a slight hint of the semolina’s texture but is significantly creamier than traditional warm halwa.
The flavor profile is subtly sweet and milky, with a delicate nutty undertone from the roasted semolina and a warm, aromatic hint of cardamom. The use of condensed milk adds a rich sweetness and creaminess.
This Creamy Semolina Pudding is a chilled dessert inspired by Suji Halwa, featuring roasted semolina cooked with milk, sugar, and condensed milk to create a light, airy, and creamy pudding-like consistency.
The preparation involves roasting semolina in ghee, then cooking it with milk, sugar, condensed milk, and cardamom until thickened, and finally chilling it to set into a light and creamy dessert.
Ingredients:
- ½ cup fine semolina (suji or rava)
- 2 tablespoons ghee (clarified butter) or unsalted butter
- 2 cups whole milk
- ½ cup granulated sugar (adjust to taste)
- ¼ cup condensed milk (sweetened)
- ¼ cup milk powder
- ½ teaspoon cardamom powder
- A few strands of saffron soaked in 1 tablespoon of warm milk (optional, for color and flavor)
- 2 tablespoons chopped nuts (almonds, pistachios, cashews – for garnish)
Equipment:
- Heavy-bottomed pan or skillet
- Measuring cups and spoons
- Spatula or spoon for stirring
- Whisk
- Serving dish or individual bowls
Instructions:
- Roast the Semolina: Heat the ghee (or butter) in a heavy-bottomed pan or skillet over medium-low heat. Add the semolina and roast it, stirring continuously, until it turns light golden brown and emits a fragrant, nutty aroma. This process usually takes about 5-7 minutes. Be careful not to burn the semolina.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, granulated sugar, condensed milk, and milk powder until the sugar is dissolved and the mixture is smooth. If using saffron, add the saffron-soaked milk to this mixture.
- Cook the Pudding: Gradually pour the milk mixture into the roasted semolina while stirring continuously to prevent lumps from forming. The mixture will start to thicken quickly.
- Simmer and Thicken: Reduce the heat to low and continue to cook, stirring constantly, until the pudding thickens to a smooth and creamy consistency that coats the back of a spoon. This should take about 5-7 minutes.
- Add Cardamom: Stir in the cardamom powder and mix well.
- Transfer to Serving Dish: Once the pudding has reached the desired consistency, pour it into a serving dish or individual bowls.
- Cool and Chill: Allow the pudding to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow it to set and chill completely. The pudding will firm up further as it cools.
- Garnish and Serve: Before serving, garnish the chilled semolina pudding with chopped nuts. You can serve it directly from the serving dish or scoop portions into individual bowls.
Enjoy this light, creamy, and refreshing take on the classic Semolina Pudding!
Tips for Success:
- Roasting Semolina: Roasting the semolina properly is crucial for the flavor and texture of the pudding. Roast it on low to medium-low heat, stirring constantly, until it’s fragrant and lightly golden.
- Preventing Lumps: Pour the milk mixture into the roasted semolina gradually while stirring continuously to avoid lumps. If lumps do form, you can try whisking vigorously to break them down.
- Consistency: Cook the pudding until it reaches a smooth and creamy consistency that coats the back of a spoon. It will thicken further upon cooling.
- Sweetness: Adjust the amount of sugar according to your preference and the sweetness of the condensed milk used.
- Flavor Variations: You can add other flavorings like rose water or a touch of vanilla extract.
- Garnishing: Feel free to use other garnishes like raisins, shredded coconut, or edible silver leaves.
This creamy semolina pudding offers a delightful twist on the traditional halwa, making it a wonderful chilled dessert for any occasion.