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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Sweet Semolina Pudding

Sooji Halwa

(45 reviews)
"

My grandmother used to make this pudding during festive occasions. The aroma of roasting semolina fills the kitchen with warmth and nostalgia—a simple pleasure that always brings a smile.

"
Sweet Semolina Pudding
Prep time:5 mins
Cook time:20 mins
Total time:25 mins

Protein

5g

Carbs

50g

Fat

12g

Calories

320 kcal

Servings:
4
Vegetarian

Ingredients

semolina0.50 cup
(coarse variety)
sugar0.50 cup
ghee0.25 cup
water1.50 cups
milk0.50 cup
sliced almonds2 tbsp
(for garnish)
raisins2 tbsp
(for garnish)

Spices

cardamom pods3
(crushed)

Directions

Prepare the Ingredients

  1. In a saucepan, combine water, milk, and sugar. Bring to a gentle simmer, stirring until the sugar dissolves. Set aside.
  2. Crush the cardamom pods to release their seeds and aroma.

Roast the Semolina

  1. In a heavy-bottomed pan, heat ghee over medium heat. Add the semolina, stirring continuously to ensure even roasting.
  2. Cook for 6-8 minutes until the semolina turns golden brown and releases a nutty aroma.
Chef's tip: Keep stirring the semolina constantly to prevent it from sticking or burning, ensuring a smooth pudding.

Cook the Pudding

  1. Lower the heat and carefully pour the warm milk mixture into the roasted semolina, stirring constantly to avoid lumps.
  2. Add crushed cardamom. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and leaves the sides of the pan.
Chef's tip: The pudding will continue to thicken as it cools; adjust the consistency by adding a little more warm milk if desired.

Garnish and Serve

  1. Stir in half of the almonds and raisins. Turn off the heat.
  2. Transfer the pudding to serving bowls and garnish with the remaining almonds and raisins.
Chef's tip: Serve warm for a comforting treat or chilled for a refreshing dessert experience.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.