Get this Suji Halwa Recipe and make your own Semolina Porridge at home.
This recipe is best suited as a nutritious breakfast idea with banana and cashew nuts but of course you can enjoy it too as a fulfilling dessert.
Learn how to make Suji Halwa in the recipe below.
You know, I like to have and discover different breakfast ideas and obviously they need to be tasty or you will still see me sleeping at unspeakable times in the day.
To motivate myself and start the day with the right foot I need an easy and quick breakfast and also something comforting that satisfies my food cravings in the morning.
At the same time I take care that the ingredients are nutritiously balanced.
I am not a dietician but I think I know how to balance food thus far, therefore today I share my favorite Suji Halwa Recipe – Semolina Porridge, which is packed with basic nutritious ingredients, such as cashew nuts and Banana, and which in turn will make your life in the morning easier!
First of all what is semolina?
Well, it’s not a fancy ingredient, no, semolina is just wheat.
Semolina is refined durum wheat and durum wheat is one of the many wheat types out there.
The same wheat is used for making pasta because it retains it’s shape well, so to speak it’s harder and rich in gluten.
What makes it a bit healthier compared to the softer wheat kind, which we use in baked good, is the fact that durum wheat takes longer to digest in our body.
Now this means that your energy level will be steady for a longer time, so you won’t feel hungry fast.
Because the carbs are used up slowly, you don’t tend to store extra carbs as fats in your body and in the same time this is beneficial for people suffering of diabetes.
Further semolina is great fuel to start your day!
(knowledge source -> college time nutrition book)
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What is Semolina Porridge?
Semolina Porridge – also known as suji halwa in India – is a porridge cooked with milk and sugar and flavored with other ingredients such as nuts, spices, fresh and dry fruits.
It’s nutritious and a keeps your stomach full.
You know I am all about balanced food and my favorite saying is “the dose makes the poison” (quote from the wise Paracelsus).
What I am trying to say is that everything eaten in moderation and in a balanced manner is healthy for you.
The same goes with semolina and with any other food ingredient out there.
Imagine eating only one ingredient, the healthiest food in the world every single day, you wouldn’t last and eventually get sick.
I know many people in this world don’t have the choice because of their financial problems, so they are forced to eat every single day white rice for example.
However, you don’t have to be wealthy either to eat different foods that are simultaneously tasty!
You can have a semolina porridge for breakfast today and tomorrow you enjoy a bircher muesli or homemade jam on a wholewheat bread or a bowl full of fruits.
Variety is the key to good health and I believe that french folks understand this the best.
French people eat baked goods that are very rich in butter, such as croissant or brioche, but they don’t eat it every single day!
That explains why french people are usually slim and trim.
This of course is just an example, what I want to convey is that different food ideas will not just tickle your taste buds but also assist in your wellness.
The only problem is that we are often too lazy to come up with different ideas and to get our a** up in the morning.
Often too we are limited by our pantry stocks or our narrow minded uncreative thinking.
I am not any better at times, so I understand!
Suji Halwa Recipe below:
- 100 grams Semolina
- 50 grams clarified butter (ghee)
- 400 milliliter Milk
- pinch Salt
- 50 grams Brown Sugar
- ½ Teaspoon Cinnamon Powder
- 80 grams Cashew nuts
- 2 small bananas or 1 big banana
- Place the semolina into a pan and dry roast it for a few minutes until the color changes into a golden hue. Keep on stirring frequently as well or shake the pan or the semolina will burn!
- Then add the clarified butter (known as ghee in India) and stir fry for a short time.
- Continue to add in half amount of the milk first. Mix it all and then add the remaining milk. keep on slow to medium heat.
- Throw in the salt, brown sugar and cinnamon powder. Mix well and let it cook for a minute or two before you add the cashew nuts (whole or in rough pieces).
- The semolina porridge cooks fast and you will be looking for something like a liquid consistency, so only cook it for a few minutes. Then take from the heat and add the banana slices before serving the semolina breakfast porridge hot.
What are your breakfast habits? Do you eat the same every day or not? Feel free to share in a comment at the bottom of this post!
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Delicious, healthy and nourishing! I love semolina.
Cheers,
Rosa
I like semolina too. I also have learned to eat breakfast. Until Rob came to live with us we rarely had breakfast unless it was a big weekend event. Now we’re getting used to feeding an old man every morning and he likes something different every day.
My breakfast tends to be pretty light — usually whatever fruit is in season, and a hard-boiled egg. But occasionally I want something different. I’ve not cooked semolina before (well, pasta made with semolina, of course, but that’s a different animal!). Lovely recipe — I need to make this. Thanks.
A breakfast like this would definitely kick start my day, it is different and delicious 😀
Cheers
CCU
Ah, were we separated at birth Helene? Guess what my mother made for breakfast almost every morning! Love your version…. it is different to mine xox
I would totally devour this whole bowl!!! I love breakfast recipes like this, simple, yet fun and delicious! Hugs, Terra
I am all about a delicious breakfast, and I could get behind this porridge for sure. I’ve never thought about using semolina as a porridge base, but it sounds delicious. Save me some? 🙂
We always ate semolina porridge when I was a child. Your version sounds yummy.
We’re always looking for new ideas for breakfast as well. This one is quite different from anything we eat. Have never had a semolina porridge. Looks fabulous Helene!
I got some left over semolina and I should definitely make this tomorrow for our breakfast. Looks super delicious ! Thanks for the recipe, Helene.
Nice and healthy!!
Thank you for your feedback Linda! 🙂
Growing up in Pakistan, suji was a breakfast staple. Now, many years later, it is one of my “comfort” foods. I shared it with my children when they were young, and they loved it too. In the American grocery store it is cream of wheat. The key to making it tasty is browning it in the pan. I usually brown up a box at a time and keep it in the freezer.
You have wonderful childhood memories Vic, thanks for sharing them with us. Incidentally I just posted this week about our family semolina dessert, a cream of wheat dish. In the west we don’t brown it first, it’s something I learned is common in Asia. The preparation starts with heating up the milk in Europe, in Asia you brown first the semolina in a pan. I guess that’s what makes the difference of a central European Grießpudding and an Asian Suji/rawa halwa. 🙂