Remember the Halwa you get with the Halwa Poori Nashta back home?? Now you can make that AT home!(Yes!!! exactly the same!) This is the recipe from an actual Halwai (the Sweet makers back home). This recipe is Shireen Anwer’s and my mum and I tried it for the first time and it was exactly how I remembered it in Pakistan! The texture, the taste.. everything!!!! Another MUST TRY!
Serves about 5-6 persons (it totally depends on who’s eating! )
- 1 Cup Semolina (Sooji)
- 2 Cup Sugar
- 3 Cup Water
- 1/2 Cup Oil/Ghee
- 4 Crushed Small Cardamoms (Chotee Illaichi)
- 1/8 tsp. Food Color
- 1 Drop Kewra Essence
- Almonds and Pistachios
- In a pan, add sugar and the (3 cups) water and the food color and cook till the sugar dissolves to make the sheera (that’s it! DONOT over cook it to make it thick.. Just to dissolve the sugar). Remove it from the stove.
- In a seperate wok, heat oil and fry crushed cardamoms for a couple of minutes. Then add Sooji and fry till it just starts to give that aroma of sooji. (DONOT overcook it to try make it change color. It should not change color).
- Then add the sheera (we made in step 1) to it and cook for 3-4 minutes (Maximum of 4 minutes.. put a timer on or watch the time..do whatever but DO NOT cook for more than 4 minutes). It will be very liquid-y but do not worry about that! Trust me!
- Remove from the heat (VERY IMPORTANT!), put kewra and cover it. Let it sit for about half an hour- the sooji will expand and it will become the right consistency(It WILL… trust me! 🙂 )
- Garnish with nuts and enjoy the perfect ‘Halwai wala Sooji Halwa’ with the Pooris. (though you don’t get nuts in the halwai one 😉 )
Click here for other related recipes of the Halwa Poori Nashta.
12 thoughts on “Recipe Of The Week – Sooji Halwa”
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Tried it today and it turned out just perfect, though I had same recipe before but the tips of not overcooking really worked, thanks alot
I am glad! Isn’t the halwa just like bazaar one.. craving it now 🙂
My recipe is similar except that when I dissolve the sugar in water, I also add some cardamom to the water bc it adds some aroma. I’ve never added kewra essence so will try that. Thx for sharing.
Sounds aromatic 🙂
Hi there just thought of saying a big thank u, I followed ur Halwa Poori Nashta recipe n it was perfect. I’m not Pakistani born, this whole breakfast thing was out of my comfort zone but I’m glad I stumbled across ur website. My in laws were definitely impressed. Thank u again n I look forward to try out few of ur other recipes.
I am so glad! Thank you x
absolutely awesome recipe, when i was younger my dad used to take me to a dingy little bengali cafe where there speciality was this!
I have been searching for a recipe and just made this and looks as well as tastes AMAZING!!! Thank you so much, will be showing off tomorrow with this dish at my in laws 😉
I m so glad! 🙂
Thanks for the detailed recipe. This has become a famous dish at my end and I’m so glad to have stumbled upon your website.
I have been following your recipe for about 2 years now and it’s always perfect ma sha Allah.
May Allah reward you for sharing with us x
So glad to know 🙂
I’m a former Karachiite living in toronto. me and my siblings are going over to mums tomorrow for halwa puri nashta…I’m going to give this a try! Will report back!