This Pakistani semolina pudding, is a delicious dessert and an easy recipe that’s often served on special occasions such as Navratri Pooja and Ganesh Chaturthi in India and on Eid and weddings in Pakistan. According to an article in 196flavors.com, the word Halwa originates from the Arabic word hulw, which means sweet. It’s believed that the sweet pudding came to the subcontinent via the Middle East and Turkish traders. I personally love to serve Semolina Halwa with Aloo Masala and Chickpea Curry for a sweet and savory brunch combination.
Why you’ll love this recipe
Quick & easy - This halwa is so quick and easy that it’s perfect when you have to put together a dessert for unexpected guests or to satisfy a sudden dessert craving. Delicious - I haven’t met anyone who doesn’t love this halwa. It’s a dessert and comfort food all rolled into one! Popular recipe - This halwa is amongst the most popular Pakistani desserts you will come across. It’s enjoyed as a quick weeknight dessert, part of Sunday brunch and is even served as a specialty dessert at weddings.
The ingredients
Cooking oil - Use any high smoke point oil such as avocado, canola, or sunflower. Green cardamom pods - It’s best to use whole pods and crush them, but if you can’t source them then either purchase just the seeds and crush them or use cardamom powder. Semolina - This comes in 2 varieties, coarse and fine. I prefer the coarse one as I find that it gives the halwa a fluffier texture. Sugar - Regular granulated white sugar is what I use for my halwa. Yellow or orange food color - I often make the halwa without food coloring, but when I make it for a special occasion then I add yellow or orange food color for better presentation.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Substitutions & variations
Cream of wheat - If you want to make this Halwa and can’t source Semolina, Cream of Wheat is a great substitute! I’ve used it many times myself and the results are perfect! Ghee or butter - You can use unsalted butter or ghee in place of cooking oil. I would recommend substituting one cup of melted ghee for 1 cup of oil. In the liquid form, you can substitute it in a 1:1 ratio. Similarly, melt the butter if you’re using that, and also apply the 1:1 ratio. garnishes - Feel free to play with the garnishes of your dish with fun substitutions or swaps. Some great ones to try are dry fruit, raisins, or cashew nuts; or you can reach for whatever you have in your pantry. Milk - If you want a creamier halwa, you can add ½ a cup of milk of your choice. Stir the milk into the halwa right as it thickens and then turn the stove off and let it sit for 5 minutes.
Step-by-step instructions
Step 1 - Mix the water and food coloring in a saucepan and set the mixture on the stovetop. Step 2 - Add in the white sugar and heat on medium-high till the sugar is totally dissolved. Step 3 - Once the sugar is fully dissolved set the sugar syrup aside. Step 4 - Heat the cooking oil and sauté the crushed cardamom for a minute.
Step 5 - Add the semolina to the cardamom-infused oil. Step 6 - Sauté the Semolina, stirring constantly to roast it evenly. Step 7 - Stop roasting once it’s medium brown. Step 8 - Add the sugar syrup to the roasted Semolina.
Step 9: Add in the syrup a little bit at a time. Step 10: Cook the mixture till it’s bubbling. Step 11: Once the water has been absorbed turn the stove off and cover the pan for 5 minutes. Step 12: The semolina continues to cook even after the stove has been turned off and it shouldn’t be too thick.
Expert Tips
Sautéing the cardamom in the oil releases its essential oils and as such adds a delicious aroma to the halwa. This step is essential and I always start my pumpkin halwa and my carrot halwa the same way. Always use a wide, heavy-bottomed pot to insure slow, even heat. Your semolina will have less chance of burning this way and will get a perfect even roast.
Other desserts you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
