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KAAPI infused Suji Halva a.k.a Indian Semolina Pudding

Updated: Dec 3, 2018

This recipe has been re-shared from Nidhi Mahajan's (of MasterChef Australia fame) recipe on her website.

Suji Halva is a traditional Indian dessert that is extremely easy and tasty to make. Here Nidhi has used our Indian Filter Coffee blend to give the halva a distinct nuttiness and to lift up the caramelised flavours a notch.

Serves – 4                             Duration - 30 minutes


  • Ghee – 5 tbps (ghee substitute can be a neutral oil like canola, grape-seed)

  • Semolina – 1 cup (fine or medium grain works)

  • Brown Sugar/jaggery – 3/4 cup (grated jaggery)

  • Milk – 2.5 cups (can be substituted with water)

  • Filter coffee brew/decoction – 1/4 cup (~ 2 tbsp. of coffee blend)

  • Chopped nuts {almonds, pistachios and coconut flakes} – 3 tbsps.


  • In a heavy bottom medium pan, melt the ghee and add the semolina (suji). Roast in ghee on a medium heat. Keep stirring, till the semolina starts giving a nutty aroma and turns a bit brownish in colour. It will take 10 minutes to roast the semolina. Make sure you don't leave the pan unattended otherwise you may burn the semolina.

  • Keep the stove on low flame; now add the milk and sugar. Be careful as it will splutter. Now stir briskly on a medium heat till the mixture starts to thicken. It will take 3-4 minutes. The mixture will start to pull away from the pan.

  • On a low heat, add the brewed coffee and stir till the coffee mixes thoroughly, it will take few seconds. Transfer the halva in a serving bowl and garnish with the chopped nuts.


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