Sooji Halwa

As a child, whenever I craved something sweet, my mother would stand by the stove, her hands moving with a practiced grace, turning simple ingredients—sooji, ghee, jaggery—into a warm, fragrant halwa. It was a recipe that barely took time, using only what every Indian kitchen holds, yet it carried a comfort that words often failed to capture.

My grandmother, with her steady hands and a wisdom that seemed older than time itself, made the same halwa but with a patience that allowed the flavors to deepen. She would pack it into lunchboxes, small parcels of warmth that would last the week, to be eaten after dinner in quiet satisfaction. 

During Navratri, this halwa took on a special significance in our home. Along with soft, golden pooris and a bowl of chana, it was offered to kanyas, young girls who carry the essence of the divine during those sacred days. Navratri, a time when devotion fills the air, is more than ritual—it is a celebration of the feminine divine, a time to honor and nourish the spirit. I plan to write a series of posts on Navratri meals soon, exploring the ways these dishes, simple yet profound, connect us to something greater than ourselves.

Ingredients:

• 1½ cups semolina (sooji)
• 3 tbsp clarified butter (ghee)
• 1 tsp ground green cardamom (elaichi)
• 6 tbsp jaggery powder (gur)
• 8-10 cashew nuts (kaju)
• 5-6 almonds (badam)
• 15-20 pistachios (pista)
  

Instructions:

1. Start by roughly chopping the cashew nuts, almonds, and pistachios. Set them aside for later use.
2. In a heavy-bottomed pan, heat the ghee over medium heat. Once the ghee is melted and aromatic, add the chopped nuts. Sauté them in the ghee until they turn golden brown.
3. 
   Add the sooji and stir the mixture continuously, allowing the semolina to roast evenly. The key is to cook until the semolina turns a golden brown and releases a nutty fragrance. This process should take about 8-10 minutes. Be patient; this step is crucial for the perfect halwa.
4. Once the semolina is evenly roasted, reduce the heat to low and sprinkle in the jaggery powder. Mix thoroughly so that the jaggery starts to melt and blend with the semolina and nuts. The halwa will begin to take on a rich, caramelised hue as the jaggery melts.
5. After the jaggery has melted, carefully add 2 cups of hot water to the pan. Be cautious as the mixture may bubble. Stir continuously to avoid lumps and to ensure the jaggery is evenly distributed. 
6. Add the ground cardamom for a fragrant and warming flavour.
7. Continue to cook the mixture on low heat until the semolina absorbs the water and the halwa thickens. This should take around 5-7 minutes. The halwa should have a soft, slightly glossy texture.
8. Serve hot or cold. Pair the halwa with fluffy pooris and chana for a festive Navratri meal.

More add-ins: 

• Saffron (kesar)
• Raisins (kishmish)
• Grated coconut (nariyal)
• Rose water (gulab jal)
• Toasted poppy seeds (khus khus)
• Milk instead of water for a richer flavour
• Sugar/ coconut sugar instead of jaggery

Though the recipe remains the same, the halwa tasted different depending on who prepared it—my mother’s was light and quick, my grandmother’s rich and lingering. Each spoonful was a reflection of the hands that made it.

My own approach to making sooji halwa diverges subtly from the methods of my mother and grandmother. Where their halwa was prepared in its most elemental form, devoid of cardamom and saffron, my version embraces these additions. Saffron, after all, was an extravagant luxury in those days, a precious spice that wasn’t always accessible. 

My version of the halwa pays homage to their traditions while allowing me to weave my own narrative into this time-honoured recipe—a personal evolution that honours the past yet embraces the present.