Perfect Seeroh (Sooji Halwa) is the ultimate quick-fix Indian dessert. My recipe can be ready to eat in as little as 20 minutes! I’ve pulled together all my best tips for making this iconic, buttery semolina sweet at home, with as little as eight or nine ingredients!
This Seeroh is:
- Perfect for celebrations
- Uses store cupboard ingredients
There are two ways in which you can serve this Perfect Seeroh (Sooji Halwa). The first is to set and cool this in a square thali so you can cut it into pieces, and the second is to serve it loose as a hot pudding. Top with a scoop of ice cream and be blown away by the glorious contrast of hot and cold.
What is Seeroh (Sooji Halwa)?
Known as सूजी का हलवा in Hindi, this is a dish of semolina (coarse, purified wheat middling) toasted in butter or ghee and then simmered in milk and/or water much like porridge oats. Sugar and spices like cardamom, saffron and nuts are also added at the end of the cooking process. For me, this is one of the most comforting Indian sweets out there.
Perfect Seeroh (Sooji Halwa) for kids
My son Bodhi is a huge fan of this style of halwa so it’s a great thing that I can whip it up in minutes, using ingredients I almost always have in my store cupboard.
This version of semolina halwa isn’t too sweet but if you’d prefer to reduce the amount of sugar, you can do so by half without comprimising the recipe too much. Feel free to also omit the sugar completely in favour of agave nectar or other sweetener of your choice.
What type of semolina should I use for Sooji Halwa?
For the best texture, choose coarse semolina over fine. This will produce a grainier finish, which is much more pleasant than the rubbery finish you might get with fine semolina.
Coarse semolina is available to buy from all large supermarkets or Indian grocery shops. In supermarkets, it will be kept in the baking section.
More recipes you might like
- Perfect White Burfi
- Hot Saffron & Lemin Seeroh (Sooji Halwa) with Pistachio Ice Cream
- Gulab Jamun
- Sweet Boondi
- Besan Barfi
- Malindi Halwa
How to store Sooji Halwa
You should always store sooji halwa/seeroh in the fridge because it can spoil quickly at room temperature. This seeroh should keep well in the fridge for 2-3 days – whether it will last that long is another story.
Perfect Seeroh (Sooji Halwa) recipe
- 125 g salted butter
- 165 g coarse semolina
- 400 ml tin evaporated milk (or whole milk)
- 400 ml water
- 20 g golden sultanas
- 125 g sugar
- 8 green cardamom pods, seeds ground
- Pinch of saffron
- 1 tbsp slivered nuts and dried edible rose petals to garnish
- Melt the butter in a large non-stick pan and add the semolina. Sauté on a low/medium heat for around 8 minutes, or until golden and toasted. It should be a pinkish, almond shade and will smell nutty.125 g salted butter, 165 g coarse semolina
- Add the milk, water, sultanas, saffron, cardamom and sugar. Stir well and cook over a medium-low heat for a further 8-10 minutes. The mixture will begin to thicken and turn pasty, like fudge mixture. Continue to cook until the butter begins to release from the sides.400 ml tin evaporated milk, 400 ml water, 20 g golden sultanas, 125 g sugar, 8 green cardamom pods, seeds ground, Pinch of saffron
- Serve the seeroh hot, as it is, or press into a 25cm thali or cake tin. Garnish with nuts and if setting the seeroh, allow to set for 3-4 hours and then cut into pieces.1 tbsp slivered nuts and dried edible rose petals
- Store the seeroh in an airtight container in the fridge for up to 3 days. Do not freeze.
- To reheat, microwave the seeroh in short bursts hot and then allow to cool slightly before eating.
If you like this, you’ll love my recipe for Pistachio Burfi