Semolina, or Sooji as it’s known in India, is a high protein flour with a coarse texture. Its unique texture is what makes pasta and bread sturdy and prevents them from crumbling apart! South Indian, Middle Eastern, and Italian cuisines use semolina flour to make hearty breakfast, lunch, and dinner dishes. These semolina flour recipes are so special because they are packed with natural nutrients. Along with improving immunity, it also helps nourish the body, boost energy, and improve heart health.
As the holiday season is just around the corner, a delicious dessert is on everybody’s mind.
Below are five delicious semolina flour desserts that you can enjoy with your family and loved ones this holiday season.
Semolina Pudding Recipe
Little ones and big ones alike adore semolina pudding, a nutritious and easy semolina dessert recipe. With just a few ingredients, you can make the most wondrous pudding. It can also be served hot or cold.
- 600 ml milk
- 12 tsp semolina flour
- 1 tbsp vanilla sugar
- 1 tsp ground cinnamon
- Pour the milk into a pan and bring it to a boil with sugar and half of the cinnamon stick.
- Whisk the semolina continuously for about 2 minutes until the pudding thickens and bubbles.
- Transfer to a bowl after removing from heat.
- Add the remaining cinnamon, or jam, fresh fruit & nuts for a healthy topping.
Sooji Ka Halwa
Many families enjoy making sooji ka halwa with semolina because it’s one of those simple, but very satisfying desserts that’ll hit the sweet spot every time.
- 1 ½ cups semolina flour
- ½ cup ghee
- ¾ cup of chopped mixed cashews and whole raisins
- 3 cups hot water
- ½ cup whole milk
- ½ cup granulated sugar
- 5 medium green cardamom, split in half
- Coarsely chopped dried fruit or nuts, for garnish
- Heat a deep pan over medium heat. Add ghee when the pan is hot. Add the semolina to the melted ghee and mix well.
- Cook the semolina stirring frequently until it turns a light golden color and gives off a faint aroma. Roasted semolina will have a consistency similar to wet sand at the beach.
- Mix the cashews and raisins into the semolina. While you are roasting the sooji, in a separate pot, bring the milk, sugar, and cardamom to a boil, stirring often.
- It will bubble and splash a lot in the next step, so be alert and careful! Once the sooji is roasted, add water and milk, stir continuously to avoid lumps. If any lumps do form, be sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Stir the mixture constantly until it thickens and begins to come away from the sides of the pan.
- Once the mixture has cooled to lukewarm, take it off the heat and garnish with coarsely chopped dried fruit or nuts, if desired.
Semolina Kheer is a quick, tasty, and easy-to-prepare pudding made using semolina, milk, nuts, and flavored with cardamom powder.
- 4 tbsp semolina flour
- 2 cups milk
- 4 green cardamoms crushed
- 2 tbsp cashews
- 1 tbsp raisins
- 4 tbsp sugar or add as required
- 1 tablespoon ghee
- Heat the ghee in a pan. Add cashews and sauté for about a minute on a low flame. Add semolina and fry until fragrant.
- Stir continuously to ensure that the sooji is evenly cooked. It takes 3 to 4 minutes on a low flame. After that, the cashews would also turn golden in color.
- Bring the kheer to a gentle simmer by stirring in the milk, sugar, and spices. Lastly, add cardamom powder and raisins to the kheer.
- Turn off the flame and stir the kheer. The sooji kheer may be served hot, warm, or chilled.
Basbousa, a semolina sweet recipe, sticky treat with hints of citrus flavor, is traditionally served during special occasions in all Middle Eastern countries.
For the syrup
- 450g caster sugar
- 2 tbsp lemon juice
For the cake
- 1 cup butter, melted, plus extra for greasing
- 280ml full-fat greek yogurt
- 200g caster sugar
- 240g semolina flour
- 1 tbsp baking powder
- To make the syrup, put the sugar and cold water into a pan over medium heat and let the sugar dissolve. Pour in the lemon or orange juice and bring to a boil. As soon as the syrup begins to boil, reduce the heat to low and simmer for 8-10 minutes. When done, remove from heat.
- Set the oven to 180°C/160°C. Mix the butter, yogurt, and sugar with a metal spoon in a mixing bowl. Combine the semolina and baking powder in a separate large bowl. Combine carefully the butter mixture with the semolina.
- Bake for 25 minutes until golden and a skewer inserted into the middle comes out clean. Pour the syrup over the cake until there is no more than can be absorbed. Once the cake has cooled, turn it out onto a large plate or board. Divide the cake into diamond shapes and serve.
This popular Indian sweet is delicious, a bit crunchy, and can be made within a jiffy with semolina, sugar, and ghee.
- 1 cup semolina flour
- ¾ cup granulated sugar
- 8 green cardamoms
- 5 tbsp ghee
- 2 tbsp chopped cashew nuts
- 2 tbsp raisins
- ¼ cup milk
- Blend granulated sugar and cardamom seeds in a blender to a fine powder; then transfer this to a large bowl.
- In a deep saucepan, heat 2 tbsp of ghee. When it’s warm, add cashew nuts. Add the raisins and stir well after the nuts are roasted/fried. Remove the nuts and raisins with a spoon once they become brown.
- Using the same pan, roast semolina on medium-low heat, adding more ghee if necessary, stirring often, until it releases a wonderful aroma, about 5 to 7 minutes. Make sure not to brown it too much; just a little bit of color change.
- Blend this until it is almost smooth; leave it a bit coarse; it will provide a better texture to the ladoo. Add it to the bowl with the sugar and mix well.
- Warm-up some ghee and add one tablespoon at a time to the mixture, stirring well after each addition. You should be able to gather the mixture together.
- You can then add small amounts of milk at a time, mix well, and shape them into ladoos or small tightly rolled balls. This process will take some practice. Make ladoos by scraping your palms with a butter knife.
- Ladoos can be stored in an airtight container for about a week. Store in the refrigerator to preserve freshness.
The high content of protein, fiber, and B vitamins in semolina makes it an excellent source of nutrition. Semolina or Sooji is rich in iron and will increase blood circulation, providing more energy to carry out your day-to-day activities. You can use it in a wide variety of preparations, including pancakes, cakes, and porridges, making it ideal for diabetics as well. Here are a couple of sweet options to brighten your holiday season. Enjoy these incredible Semolina dessert recipes, they’re a step up from the usual!