Soji ka Halwa is a South Asian dessert that people often prepare for their gatherings and special occasions. It is a sweet dish made with very few ingredients and can be cooked quickly. This halwa is loved by both young and old alike. Its soft, melt-in-the-mouth texture makes it a favourite for people of all ages.Ever Desired to know How to make Soji Halwa Restaurant Style at Home , this recipe has been passed down from generation to generation.
Soji ka Halwa is often prepared and enjoyed because it is quick to make and budget-friendly. It is highly loved in Pakistan, India, and Bangladesh. Its aroma is incredibly delightful, and people usually make it on Eid, Diwali, Holi, or even at weddings.
Ingredients
1 cup semolina (soji)
1 cup sugar
1/2 cup oil/ ghee
4 cup water
2 Cardamom (elaichi)
Dry fruits ( almonds , raisins , cashews )
Detailed Recipe of Soji ka Halwa
Prepare the Suger Syrup
To make Soji ka Halwa, first take a large deep pan and add 4 cups of water. Place it on the stove.
As soon as the water starts heating up, add 1 cup of sugar and stir with a spoon until the sugar dissolves completely.
Once dissolved, let the water come to a boil for 2–3 minutes.
After boiling, turn off the heat and strain the sugar syrup into a clean deep pan. Set it aside.
Roast the Semolina (soji)
Now take another, slightly larger, deep pan in which you can stir the halwa easily. Place it on the stove and add ghee or oil, letting it heat slightly.
Next, add semolina (soji) and stir well so that it mixes nicely with the oil or ghee.
Keep roasting until the semolina turns golden brown and releases a fragrant aroma.
Combine Syrup with Semolina
Then, carefully pour the prepared sugar syrup into the roasted semolina, stirring continuously to avoid lumps.
Keep stirring until the mixture thickens, oil starts separating, and the halwa no longer sticks to the pan.
Garnishing with Dry Fruits
Finally, turn off the heat and garnish with your favourite dry fruits.
Your delicious Soji ka Halwa is ready to serve!
Discover the authentic taste of Traditional Aloo Keema Recipe, a classic Pakistani dish made with minced meat and potatoes. Perfect for everyday meals with rich flavor.
Pro Tips
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Roast to Perfection: Roast the semolina (soji) well until golden brown to remove its raw taste and enhance the flavour.
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Add Milk for Creaminess: You can replace water with milk for a richer, creamier taste.
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Roasted dry fruits: If you roast the dry fruits before adding, they become crunchier and more flavorful.
- Stain the Syrup for Smoothness: Always strain the sugar syrup properly; otherwise, your halwa won’t turn out perfect.
Mistakes to Avoid
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The halwa should never be cooked on full flame, otherwise it burns.
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Keep stirring continuously, otherwise it will stick to the bottom.
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Do not add too much water or milk, as it will make the halwa runny.
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Add only enough ghee to coat the semolina properly; excess ghee makes the halwa oily and unhealthy.
- Never pour the sugar syrup too quickly, otherwise lumps will form.
Different Types of Soji Halwa
- Dry Fruit Soji Halwa – ( lots of nuts and raisins)
- Kesar Soji Halwa – (saffron for rich flavour)
- Coconut Soji Halwa – ( for unique texture)
- Milk Soji Halwa – ( for creamier texture)
If you’re craving the authentic taste of Soji Halwa Restaurant Style, you can also check out this detailed recipe guide at Rookie With A Cookie for more inspiration.
Frequently Ask Question
1. What is Soji Halwa made of?
Soji Halwa is mainly made from semolina, ghee, sugar, milk and dry fruits.
2. How to make restaurant style Soji Halwa at home?
Restaurant style Halwa uses more ghee, milk and dry fruits to make it taste delicious and fragrant.
3. Is Soji Halwa good for health?
Yes, it is an energetic and light food but due to its high content of ghee and sugar, it should be eaten in moderation.
4. On what occasion is Soji Halwa mostly made?
It is usually made mostly on weddings, feasts, Milad, Eid and special occasions.
5. How can Soji Halwa be made more flavourful?
Adding cardamom powder, raisins, almonds, and pistachios to it enhances its flavour and aroma.
