Gluten-Free Suji Halwa
A rich and sweet semolina pudding made with gluten-free semolina (sooji), ghee, and nuts, offering a delicious gluten-free version of a classic Pakistani dessert, suitable for breakfast.
Ingredients
- 1 cup Gluten-free semolina (sooji)
- 1/2 cup Ghee
- 3/4 cup Sugar
- 2 cups Water
- 3-4 Cardamom pods, crushed
- 2 tbsp Raisins
- 2 tbsp Almonds, slivered
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Measure the 1/2 cup of ghee into the pot and melt it. Add the 1 cup of gluten-free semolina to the melted ghee. Stir constantly for 8-10 minutes, until the semolina turns a golden brown color and smells nutty. Be careful not to burn it.
- 2While the semolina is roasting, place a medium saucepan on the stove over medium-high heat (about 190°C / 190°C). Add the 2 cups of water and the 3/4 cup of sugar to the saucepan. Stir until the sugar is completely dissolved. Add the 3-4 crushed cardamom pods to the sugar water. Bring the mixture to a gentle boil for 1 minute, then remove from heat.
- 3Very carefully and slowly, pour the hot sugar syrup from the saucepan into the pot with the roasted semolina. The mixture will bubble up, so pour gradually while stirring continuously with a whisk or spoon to prevent any lumps from forming. Continue to stir and cook for 5-7 minutes, until the halwa thickens to a pudding-like consistency and you see the ghee starting to separate from the sides of the pot.
- 4Stir in the 2 tablespoons of raisins and the 2 tablespoons of slivered almonds. Mix them in evenly throughout the halwa.
- 5Serve the gluten-free suji halwa hot or warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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