This Punjabi-style semolina halwa is a classic homemade dessert made with butter, sugar, and fragrant nuts. Cooked slowly on low heat, it develops a rich aroma and golden color that signals it’s perfectly done. Grandma’s method focuses on patience and constant stirring, ensuring a smooth, glossy halwa every time. It’s a comforting sweet often served during celebrations, prayers, or as a warm treat any day of the week.
- Serves: 1 People
- Prep Time: 15min
- Cooking: 20min
- Difficulties: supereasy
Ingredients
For Cooking
- 1 Cup Butter
- 1 Cup Semolina (sooji)
- 1 Cup Sugar
- 1 Tsp Gram flour (besan)
- 3 Cup Water
- 1Handful Almonds, peeled and chopped
- 4–5 Qty green cardamom pods, seeds crushed
- 1Handful Currants or raisins
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
24 g -
Carbohydrates
46 g -
Protein
5 g -
Fiber
2 g -
Sugar
28 g -
Sodium
40 mg
Procedure
-
5 minutesMark As Complete
Melt the Butter
Heat a heavy-bottomed pan over low heat and add the butter. Allow it to melt gently without browning. Keeping the heat low is important so the butter stays aromatic and doesn’t burn.
-
10–12 minutesMark As Complete
Roast the Semolina and Besan
Add the semolina to the melted butter and begin stirring continuously. Sprinkle in the gram flour and keep stirring so nothing sticks to the pan. Cook until the mixture turns golden brown and releases a nutty aroma, which indicates it’s properly roasted.
-
8–10 minutesMark As Complete
Add Water and Thicken
Slowly add the water while stirring constantly to avoid lumps. Keep the heat low and mix until the halwa thickens and becomes smooth. Continue stirring until the mixture pulls away from the sides of the pan.
-
5–7 minutesMark As Complete
Sweeten and Finish with Nuts
Add the sugar and mix well until fully dissolved. Stir until the halwa releases butter on the surface, then add the almonds, cardamom seeds, and currants. Mix thoroughly and remove from heat once glossy and rich.
