Gluten-Free Sooji Halwa
Indulge in the rich, aromatic flavors of this Gluten-Free Sooji Halwa, a delicious twist on the traditional Indian dessert. Made with gluten-free semolina, this delectable treat combines the nutty warmth of roasted semolina with the sweetness of sugar, subtle hints of cardamom, and the luxurious creaminess of ghee. Enhanced with golden-brown cashews, tender raisins, and optional saffron strands for a touch of elegance, this recipe is a perfect choice for those with dietary restrictions or anyone looking for a healthier spin on a classic dish. Quick to prepare in just 30 minutes, this gluten-free dessert is ideal for festive celebrations, family gatherings, or simply satisfying your sweet cravings. Serve it warm and watch it become the star of your table!
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Recipe Information
Ingredients
- 1 cup Gluten-free semolina
- 0.25 cup Ghee (clarified butter)
- 0.5 cup Granulated sugar
- 1.5 cups Water
- 3 Cardamom pods (crushed)
- 2 tablespoons Cashews (halved)
- 1.5 tablespoons Raisins
- 6 Saffron strands (optional)
Instructions
In a saucepan, bring the water to a boil. Add the crushed cardamom pods and saffron strands (if using). Let it simmer for a minute, then set aside.
In a heavy-bottomed pan, heat the ghee over medium heat. Add the cashews and sauté them until golden brown. Remove the cashews and set aside.
In the same pan, add the raisins and sauté them until they puff up. Remove the raisins and set aside with the cashews.
Add the gluten-free semolina to the remaining ghee in the pan. Roast it on medium heat, stirring continuously to prevent burning, until the semolina turns golden brown and emits a nutty aroma. This step will take about 7–10 minutes.
Slowly pour the warm water mixture into the roasted semolina, stirring constantly to avoid lumps. Be cautious as the mixture may sputter.
Reduce the heat to low and continue to stir until the mixture thickens and begins to leave the sides of the pan.
Add the sugar and mix well. The halwa will begin to loosen slightly as the sugar dissolves. Continue to cook for another 2–3 minutes until the halwa thickens again.
Stir in the sautéed cashews and raisins. Mix well to distribute them evenly throughout the halwa.
Serve warm, garnished with additional nuts or saffron strands if desired.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 50% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 116.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
