An Ode To Semolina: All The Ways In Which Indian Cuisine Makes Use Of It For Desserts

Want to cook more with semolina? Learn the basics of using sooji or semolina in your daily food and festive desserts! Read on

There’s a reason why semolina or sooji is so widely used in Indian cuisine. Not only is it readily available across India, making it a convenient and accessible ingredient for households and commercial kitchens alike, but it also offers a unique mouthfeel to savory dishes like upma or idli. In desserts like halwa, kheer or ladoo, semolina contributes to a pleasant graininess which makes the profile of the desserts interesting.

It should also be noted that semolina is a good source of energy and nutrients. It contains essential nutrients such as carbohydrates, fiber, protein, and various vitamins and minerals. It can provide sustained energy, which is why it’s often featured on healthy diet charts since it can aid weight loss. Semolina can be used in a variety of cooking techniques, including roasting, steaming, boiling, and frying; this adaptability makes it easier to cook with semolina and use it in contemporary dishes

Sooji Halwa

Though halwa can be made with many ingredients, suji halwa is the most widely prepared Indian dessert. Suji Halwa is made with semolina, ghee, sugar, and water and it’s often flavored with cardamom and garnished with chopped nuts. Ace this homemade halwa at home with this simple recipe

Ingredients:

• 1 cup sooji (semolina)
• 1 cup sugar
• 1/2 cup ghee (clarified butter)
• 2 cups water or milk
• 1/2 teaspoon cardamom powder
• Nuts for garnish (almonds, cashews, and raisins)

Method

• Heat ghee in a pan on medium heat and add the sooji (semolina) and roast it on low to medium heat. Keep stirring to avoid burning.
• In a separate saucepan, heat water or milk. Add sugar to the water or milk, and stir until the sugar dissolves completely.
• Once the sooji is roasted, carefully pour the sugar syrup into the pan with roasted sooji. Stir to avoid lumps. The sooji will absorb the liquid and start to thicken.
• Add cardamom powder for flavor and continue stirring until the mixture leaves the sides of the pan.
• Top the halwa with some roasted nuts

Rava Kesari

Rava Kesari is a South Indian sweet made with semolina, sugar, ghee, and water; in other parts of India, other renditions of this dessert are available (sheera is one such example). Rava Kesari is infused with the aroma of saffron and garnished with cashews and raisins

Ingredients:

• 1 cup rava (semolina)
• 1 cup sugar
• 1/4 cup ghee
• 2 cups water
• A pinch of saffron
• 1/2 teaspoon cardamom powder
• A handful of chopped nuts

Method

• Heat a heavy-bottomed pan on medium heat and add the rava and roast it until it turns golden brown. Keep stirring to avoid burning
• While roasting the rava, in a separate saucepan, bring 2 cups of water to a boil. If you're using saffron, you can add them to the boiling water to infuse the color. Once the rava is roasted, reduce the heat to low and slowly add the boiling water to the roasted rava
• Add sugar to the mixture and stir. The kesari will absorb the water and start to thicken. Add cardamom powder and keep adding ghee in intervals
• Add the roasted nuts and raisins to the kesari and mix well while it’s still cooking

Rava Kheer

If you’re looking for a calorie-conscious alternative to rice kheer, a rava kheer is a great option. It is combined suji with milk, sugar, and cardamom and it’s simmered until the semolina is cooked, resulting in a creamy dessert.

Ingredients:

• 1/2 cup fine rava (semolina)
• 1 liter full-fat milk
• 1/2 cup sugar (adjust according to your sweetness preference)
• 1/4 cup ghee (clarified butter)
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands
• Raisins for garnish (optional)

Method

• Heat ghee in a pan on medium heat. Add the rava and roast it until it turns golden brown. Keep stirring. In a separate pot, heat the milk. Bring it to a boil and then simmer on low heat.
• Once the rava is roasted, slowly add it to the simmering milk, stirring continuously to avoid lumps. Continue cooking on low heat, allowing the mixture to thicken.
• Add sugar and continue stirring and add cardamom powder and saffron strands.
• Add roasted nuts to the kheer. Allow the kheer to simmer until it thickens.