The most asked question about semolina halwa or soji ka halwa is how to cook is soft and without lumps. So this recipe is perfect and exactly like we bought from Pakistani desi shops. This is the one we eat with poori and channa salan and aloo bhajia. Also we found this in Pakistani weddings and very popular there. Just follow the instructions as it if you want that same taste and texture and you will feel the difference 🙂
Semolina 1/2 cup
Clarified butter (ghee) 1/4 cup
Small cardamom powder 1/2 tsp
Sugar 1 cup
Water 1-1/2 cup
Yellow food colour as required
Almonds/ pistachios for garnishing
Kewra water 1/2 tbsp
Rose water 1/2 tbsp
سوجی 1/2 کپ
گھی 1/4 کپ
چھوٹی الائچی پاؤڈر 1/2 چائے کا چمچ
چینی 1 کپ
پانی 1/2-1 کپ
کھانے کا پیلا رنگ حسب ضرورت
بادام اور پستے سجانے کے لئے
کیوڑا واٹر 1/2 کھانے کا چمچ
عرق گلاب 1/2 کھانے کا چمچ
Recipes (click on the pictures for recipes)
I’m Aini the voice, author, and creator behind Funcooking. I started as a casual hobby which has now grown into a full-blown business (!!) that reaches millions of people with fun recipes each month.
As a long-time food blogger and chef, I’ve had the pleasure of studying and working as a pastry chef. During this time, I’ve gained invaluable experience in the kitchen and crafted unique desserts that have delighted family and friends alike.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.