Anday Aur Sooji ka Halwa
A classic winter-special halwa recipe to please your palette! First time I made this halwa, a part of me was scared it would taste like sweetened scrambled eggs. But nope, it was nothing like that. Instead, this Anday Aur Sooji ka Halwa turned out to be an instant hit.
Now it is undoubtedly among my favorite Pakistani/Indian desserts. Aaand the best part? It was approved by my dad!
He’s so hard to impress when it comes to subcontinental desserts; it’s either authentic or it shouldn’t exist; there’s no in between with him (which I don’t mind; constructive criticism has helped me come a long way).
I presented the dish to him, and handed him a spoon. Time moved slow, as I saw him take the first bite. His chewed, calmly, his eyes in thought. Tick tock. Tick tock.
“DINGGGG” A smile slowly appears on his face, and my heart jumped a little with joy. There’s just something about making food that your parents love, the feeling’s incomparable!
The sweetness of this halwa is just right. It is NOT one of those excessively sweet halwas that leave the sugary aftertaste lingering in your mouth, hours after eating it!
Do I have to roast the nuts?
Roasting almonds and pistachios for use in and on the halwa (for decoration), adds an amazing nutty crunch, which perfectly complements the softness of this halwa. However, this is my preference. If you’d like to use the nuts as they are, please go ahead.
How can I serve anday aur sooji ka halwa?
Anday aur sooji ka halwa is excellent with homemade halwa puri. It can just be served as dessert too.
Making for a crowd?
This anday aur sooji ka halwa recipe can very easily be doubled of tripled, if you’d like to serve your guests. (Orrr, you want more for yourself, no judgement! *winks*)
Anday Aur Sooji Ka Halwa
- 6 eggs
- ¾ cup sugar
- ¾ cup ghee
- ¼ cup soaked semolina (sooji)
- 4 tablespoons gram flour
- ½ teaspoon green cardamom powder
- Pinch of orange food color
- 4 tablespoons desiccated coconut
- 4 tablespoons khoya
- Chopped and roasted almonds and pistachios As needed
- Soak your semolina, overnight or at least 1 hour. Drain and use.
- In a small bowl, whisk the sugar and eggs. Keep aside.
- In pot on low flame, heat the ghee. Then add semolina and gram flour and keep stirring, as it cooks, for 15 minutes.
- Remove the pot from the stove, and gradually mix the sugar an egg mixture, while whisking continuously. Once it is well combined, place it back on the stove on low flame, and keep stirring. After once minute, add green cardamom powder, pinch of food color, desiccated coconut and continue to stir.
- When the halwa starts to leaves the sides of the pan and looks thick, add the khoya. Cook for 3-5 minutes while stirring, and then take it out in your serving plate/bowl. Garnish with roasted almonds and pistachios (and khoya if desired). Enjoy!
Did you try this recipe?
I would love to know how it turned out for you! Leave me a comment below and post a picture on Instagram with the hashtag #theovenist.