Semolina Pudding (Sooji Halwa)

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 1/2 cup ghee (make organic ghee at home)

  • 1/2 cup semolina (sooji)

  • 1/2 cup rock sugar or raw sugar, powdered

  • 2 cups water, room temperature

  • 2 tablespoons, raisins – optional

  • 2 tablespoons, slivered almonds – optional

  • 2-4 threads of saffron (kumkum or kesar), optional

• Benefits

  • Easy to Digest: Sooji is light and easy on the stomach, making it a good choice for a dessert ingredient.

  • Energetic Food: Sooji is high in carbohydrates and provides quick energy.

  • Rich in Vitamins and Minerals: Sooji is a good source of various nutrients, including vitamin B, E, and magnesium.

  • Balances Doshas: Sooji is beneficial in balancing the Vata and Pitta Doshas.

• Contraindications

  While sooji is generally safe for most people, there are a few conditions where caution is needed:

  • Sooji is high in carbohydrates and low in fiber. Therefore, individuals with diabetes should consume it in moderation and monitor their blood sugar levels.

  • As sooji is a wheat product, it contains gluten. Individuals with celiac disease or gluten intolerance should avoid consuming sooji.

  • It is best consumed in moderation due to its high carbohydrate content, especially for those who are watching their weight.

  • Regarding the seasons, sooji can be consumed year-round but is particularly beneficial in the winter months when the body needs more energy to stay warm. However, always remember to balance it with other nutrients and consult with an Ayurvedic practitioner or a nutritionist to ensure it fits well into your overall diet.

Recipe Serves 4

The freshness and quality of food are of great importance, and this principle extends to desserts as well. Frozen desserts and ice creams are discouraged in Ayurveda because they destroy digestion and cause a variety of digestive disorders. Preparing desserts at home allows you to control the quality and quantity of the ingredients, ensuring the result is not excessively sweet or heavy. Sooji, or semolina, is often used in Ayurvedic desserts due to its light and easy-to-digest nature.

Directions

1. Heat ghee in a heavy bottom broad pan at low-medium flame and add semolina to it. Roast it evenly at low-medium heat while stirring constantly until it turns a light golden color.

2. In another pot, bring two cups of water to a boil. 

3. Once the color of sooji/semolina changes to deep brown, add the raisins and let it cook another 1 minute. Next, add the hot water while continuously stirring the mixture to avoid any lumps. Once the sooji absorbs the water and expands, add raw sugar and saffron and mix it well. Cook for another 1 -2 minutes and then take off the stove. Transfer it to individual serving bowls. Garnish with almonds and enjoy it hot.

Recipe inspired by Devi Bansal