On a winter morning when a cold breeze is blowing and you don’t feel like stepping out from under the blanket, the vibrancy of our kitchen is something else entirely. Often on days of intense cold, I make sure to prepare hot sooji ka halwa early in the morning to go with hot flatbreads. As raw semolina is added to the pan and roasted with oil, its fragrance spreads throughout the entire house. Granular, soft, and melting in the mouth, when this delicious halwa arrives on the plate alongside crispy parathas, the entire joy of winter doubles. Fragrant with the roasted scents of ghee and semolina, this halwa and every single bite of the paratha impart a distinct peace and warmth to a winter morning.
Quick Milk-Based Sooji Halwa (Semolina Pudding)
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Ingredients:
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Quick Method:
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Roast Together: Early in the morning when you need to make a quick halwa, put raw semolina in a pan along with oil (or ghee) and start roasting it over medium heat.
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Aroma and Color: Once the semolina is well-roasted, a roasted fragrance begins to emerge, and its color turns golden, add milk to it.
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Add Sugar: Right after adding the milk, add sugar according to taste and mix well.
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Simmer: Now, cover the pan and let it sit on a low flame for a short while.
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Serve: In just a little while, a delicious, grainy, and soft halwa is ready, which tastes incredible when served hot with parathas in the morning!
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Short Introduction to Semolina
Semolina is a coarse, purified wheat flour made from the hard endosperm of durum wheat. It has a pale yellow color, a distinct nutty aroma, and a high protein and gluten content, which gives it a firm, elastic texture. Because of these qualities, it is the premier choice worldwide for making high-quality pasta, couscous, puddings, and various traditional regional porridges or flatbreads.
How to Make Semolina from Wheat
Semolina is produced through a specialized milling process of durum wheat:
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Cleaning and Conditioning: Raw durum wheat kernels (berries) are thoroughly cleaned to remove impurities, then tempered with water to toughen the outer bran layer while keeping the inner endosperm mellow.
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Coarse Milling: The conditioned wheat is passed through steel roller mills that crack open the grain and separate the starchy inner core (endosperm) from the outer bran and germ.
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Sifting and Purifying: The ground mixture goes through sifters and air purifiers to separate the fine flour from the coarse, hard particles of the endosperm.
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Grading: These coarse, purified endosperm granules are collected as semolina. If finer flour is desired, they can be ground further, but true semolina retains its distinct, gritty, sand-like texture.
Total Calories in One Cup of Semolina
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One cup of dry, uncooked semolina (approx. 167 grams) contains approximately 601 calories.
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Alternatively, one cup of cooked semolina (prepared with water without added fats or sugar) contains about 165 calories.
How to Store Semolina Safely for a Long Time
To keep semolina fresh and prevent pantry pests or rancidity over a long period, follow these storage practices:
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Airtight Containers: Transfer the semolina from its original packaging into a clean, dry, airtight glass or plastic container to lock out moisture and humidity.
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Cool, Dark Place: Store the container in a cool, dark, and dry pantry away from direct sunlight and heat sources (like stoves).
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Refrigeration or Freezing: For long-term storage (especially in warm or humid climates), place semolina in a sealed freezer-safe bag or container. It can safely last for several months to over a year in the refrigerator or freezer, as the cold environment inhibits insect activity and preserves its natural oils.
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Check Before Use: Always sniff the semolina before cooking; if it smells musty or sour, its natural oils have gone rancid, and it should be discarded.
