📝 About This Recipe
In the heart of Kabul, the aroma of toasting semolina and cardamom marks the beginning of a festive breakfast. This Halwa-e-Suji is a quintessential Afghan comfort dish, celebrated for its buttery, melt-in-your-mouth texture and vibrant amber hue. Infused with aromatic saffron and rose water, it is more than just a sweet treat—it is a warm, nourishing embrace often served to honored guests and during special morning gatherings.
🥗 Ingredients
The Syrup (Sheera)
- 1 cup Granulated Sugar (standard white sugar)
- 3 cups Water (filtered)
- 5-6 pieces Green Cardamom Pods (lightly crushed to release seeds)
- 1/2 teaspoon Saffron Threads (high quality, crushed)
- 1 tablespoon Rose Water (culinary grade)
The Halwa Base
- 1 cup Semolina (Suji) (medium-grain semolina works best)
- 3/4 cup Ghee (Clarified Butter) (traditional; can substitute with unsalted butter)
- 1/2 teaspoon Cardamom Powder (freshly ground for maximum aroma)
Garnish and Texture
- 2 tablespoons Slivered Almonds (blanched)
- 2 tablespoons Slivered Pistachios (unsalted)
- 2 tablespoons Golden Raisins (washed and dried)
- 1 teaspoon Dried Rose Petals (edible, for decoration)
👨🍳 Instructions
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1
Begin by making the syrup: In a medium saucepan, combine the water, sugar, and crushed cardamom pods over medium heat.
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2
Stir the syrup until the sugar is fully dissolved. Bring it to a gentle simmer, then add the crushed saffron threads and rose water. Turn the heat to low to keep the syrup hot while you prepare the semolina.
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3
In a heavy-bottomed skillet or wok (karahi), melt the ghee over medium-low heat until it is shimmering but not smoking.
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4
Slowly add the semolina (suji) to the hot ghee. Stir immediately with a wooden spoon to ensure every grain is coated in the fat.
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5
Roast the semolina on medium-low heat for 10-12 minutes. This is the most crucial step; stir constantly to prevent burning and to achieve an even, golden-brown color.
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6
Listen for a slightly nutty fragrance and watch for the semolina to turn a beautiful toasted sandy color. The ghee should begin to separate slightly from the grains.
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7
Lower the heat to the absolute minimum. Carefully and slowly pour the hot sugar syrup into the semolina. Be cautious, as the mixture will steam and sputter vigorously.
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8
Stir rapidly and continuously to break up any lumps. The semolina will begin to absorb the liquid almost immediately.
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9
Add the ground cardamom powder and half of the slivered almonds and raisins into the mixture.
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10
Keep stirring for 3-5 minutes until the halwa thickens and starts to pull away from the sides of the pan. It should have a soft, moist, and glistening consistency.
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11
Cover the pan with a tight-fitting lid and turn off the heat. Let it sit for 5 minutes (this is known as 'dam' in Afghan cooking) to allow the steam to fully plump up the semolina grains.
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12
Transfer the warm halwa to a shallow serving platter. Smooth the top with the back of a spoon dipped in a little ghee.
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13
Garnish generously with the remaining pistachios, almonds, and the dried rose petals for a royal finish.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent the semolina from scorching. Never leave the semolina unattended while roasting; the transition from golden to burnt happens in seconds. For a richer flavor, toast your nuts in a teaspoon of ghee before adding them as a garnish. If the halwa feels too dry, you can stir in an extra 1/4 cup of hot water or milk at the very end to loosen the texture. Adjust the sugar ratio to your preference; Afghan halwa is traditionally quite sweet, but you can reduce it to 3/4 cup for a milder version.
🍽️ Serving Suggestions
Serve warm alongside fresh Afghan Naan or paratha for a classic breakfast pairing. Accompany with a steaming pot of Afghan green tea (Chai-e-Sabz) infused with cardamom. Pair with a side of salty feta cheese or 'Paneer' to balance the sweetness of the halwa. For a truly festive morning, serve with 'Kaymak' (clotted cream) dolloped on top. Excellent when served with fresh seasonal fruits like grapes or pomegranate seeds.