Nut-Free Sooji Halva
Indulge in the irresistible warmth and aroma of Nut-Free Sooji Halva, a delightful Indian dessert crafted with simple yet flavorful ingredients. This easy-to-make dish starts by roasting semolina in ghee or unsalted butter to develop its signature golden hue and nutty aroma, without the use of nuts—making it perfect for allergy-sensitive diets. Infused with fragrant cardamom and optional saffron strands, and sweetened with sugar and juicy golden raisins, this halva offers a symphony of rich and comforting flavors. With just 25 minutes of preparation and cooking, this creamy and luscious treat is a crowd-pleaser for festive celebrations or a cozy after-dinner indulgence. Garnish with edible silver leaf for an elegant finish and serve warm to elevate any occasion. Perfect for those searching for nut-free Indian desserts or quick semolina recipes, this halva recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Semolina (sooji)
- 0.25 cup Ghee or unsalted butter
- 0.75 cup Sugar
- 2 cups Water
- 0.25 teaspoon Cardamom powder
- 2 tablespoons Golden raisins
- 5 strands Saffron strands (optional)
- 1 sheet Food-safe edible silver leaf (optional, for garnish)
Instructions
Heat a heavy-bottomed pan over medium heat and add the ghee or unsalted butter.
Once the ghee has melted, add the semolina (sooji) and stir continuously. Roast the semolina for 7-8 minutes until it turns a light golden brown and releases a nutty aroma. Be careful not to burn it.
While the semolina is roasting, heat water in a separate pot until it comes to a gentle boil. Add saffron strands to the hot water if using and set aside.
Once the semolina is roasted, lower the heat and slowly add the hot water to the pan while stirring continuously to avoid lumps. Be cautious as the mixture may splutter.
Continue cooking and stirring until the semolina absorbs the water, forming a smooth, lump-free mixture.
Add the sugar and mix well. The sugar will dissolve, and the halva will start to thicken slightly.
Stir in the cardamom powder and golden raisins, ensuring they are evenly distributed throughout the halva.
Continue cooking for an additional 2-3 minutes, stirring frequently, until the halva reaches your desired consistency. It should be soft but not overly dry.
Remove the pan from heat. If desired, garnish with edible silver leaf for an elegant touch.
Serve warm as a dessert or a festive treat.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 46% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 163.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 537 mg | 11% | |
*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.
