Easy Semolina Halwa/Rava Halwa – Thulli
Semolina is a type of course flour, made from Wheat that is used to make many Indian dishes like Upma, Kesari etc., Semolina is also used to make Pasta.
Semolina Halwa – Rava Thulli : Today’s recipe is a quick dessert made with Semolina and nuts, raisins etc., So easy to make, literally no preparation time – only getting things out the pantry or a cupboard. The dish will come together in just ten minutes.
Use the same cup to measure all the ingredients – if you are not using measuring scales.
This dish- we call it as Thulli in our home is one of the easiest halwa you will ever make and it is so simple and so good – you will want to make it often, like I do. You know, whenever I need a quick sweet fix for the sweet tooth!
All you need are the semolina, sugar, some clarified butter/Ghee, nuts and some flavoring. Adding desiccated coconut is optional. Gives a nice toasty flavor and taste.
Generally the only flavor I use in the recipe is a couple of Cardamom pods, slightly crushed. But you can use rose water, orange blossom water or even few barks of cinnamon. All will complement the dish nicely. Make sure to use only a little, like half a teaspoon – you do not want to over power the halwa with too much flavor.
While making this halwa, the first step is to roast the semolina. Very important!
This step prevents your halwa becoming like a mushy oatmeal. So do not skip the dry roasting of the semolina.
A good cast iron pan will result in good halwa – but use any pan you have, should work.
Check out the recipe below.
Easy Semolina Halwa/ Rava Halwa – Thulli
- Optional – Cast Iron Pan
- 1 1/2 Cups Semolina Dry Roast until slightly golden brown
- 1 Cup Regular granulated Sugar
- 3 tbsp Clarified Butter/Ghee
- 3 Cups Water
- 1/4 Cup Cashew nuts Broken into pieces
- 2 Pods Green Cardamom
- 1/2 tsp Rose Water If not using Cardamom or Orange blossom water.
- 1/2 tsp Orange Blossom Water If not using Rose water.
- 1/4 Cup Raisins or Sultanas
- 2 tbsp Sliced Almonds and Pistachios
- 1/4 Cup Desiccated Coconut
- In a cast Iron pan, or any large pan you have dry roast the semolina until it turns slightly brown. Keep aside with the ingredients.
- To the same pan, add the ghee[Clarified Butter]. Heat it.
- Add the slightly crushed green cardamom pods if using.
- Add the cashew nuts. Fry until slightly golden in color. Simmer/Reduce the flame.
- Add the desiccated coconut if using and cook until they are brown in color – Optional step
- Add the 3 cups of water carefully.
- Add the sugar. Stir once and increase the flame to high. Let the water come to boil.
- Add the rose or Orange syrup, if using.
- Add the roasted semolina and quickly stir to mix. It will thicken very fast.
- Add the raisins or sultanas if using and stir.
- Once the water is absorbed, in a few mins, switch off the stove and close the pan with a lid. Rest for 5 mins.
- Add the almonds and pistachios slices if using, and mix once. Serve warm.
- The dish will come together in just a few minutes. Do the stirring quickly.
- Add any nuts you have at the end.
- Add canned pineapples or even peaches if you have in this dish. Stage to add is right after you add the semolina.
- Serve warm.
- Don’t panic if the halwa is too thick. It is okay.
- You can cool the halwa in a plate and can slice and enjoy, if you like.
Check out my Instagram profile @Fhareena for more recipes and photos.