I posted this picture to my Instagram of breakfast I made for my husband’s day off - Sooji Ka Halwa leftovers from the night before, cumin-spiced potato cubes and pooris The only step that has potential to ruin this recipe is the roasting of the semolina - the rest of the steps are remarkably difficult to mess up. You must ensure that the semolina is heating at medium-low and that you stir constantly. Any burnt bits will impart an unpleasant taste and may ruin the Halwa. Furthermore, under-roasting will leave the Halwa with a raw taste - if you are unsure whether the semolina has roasted sufficiently, always err on the side of over-roasting (but never burning). With this recipe, the result is a spongy, crumbly cake-like texture but if you want a more fluid consistency then instead of 2 cups of water, use 3 cups but adjust the sugar accordingly. I must say though, I prefer the texture as it is! Enjoy, with love!
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