About the Dish
Some desserts are quick and spontaneous, while others take their sweet time to impress you. Enter Suji Ka Halwa and Mishti Doi—two classic Indian sweets that couldn’t be more different but are equally irresistible. One is warm, buttery, and ready in minutes, while the other is cool, creamy, and patiently slow-cooked to perfection. It’s like comparing a Bollywood dance number to a soulful classical tune—both hit differently, but both are unforgettable!
Suji Ka Halwa is that no-fuss, always-there-for-you dessert. Feeling snacky? Halwa. Festival time? Halwa. Unexpected guests? You guessed it—halwa! With just semolina, ghee, sugar, and a little magic from cardamom, this golden delight comes together in no time, making it the ultimate “I need something sweet NOW” solution. Add some nuts on top, and boom—instant happiness!
Then there’s Mishti Doi, the sophisticated, slow charmer. A Bengali treasure, it’s made by caramelizing milk and sugar, then letting yogurt work its magic overnight. The result? A thick, creamy, sweet-but-tangy dream served in earthen pots (because it just tastes better that way). It’s rich, indulgent, and worth every second of the wait. While halwa is the quick-witted extrovert, mishti doi is the elegant storyteller—both different, but both absolute legends
Recipe
Ingredients
Directions to make
For the Suji ka Halwa
- ½ cup semolina (suji)
- ¼ cup ghee (clarified butter)
- ½ cup sugar
- 1 ½ cups water or milk (for a richer taste)
- ½ tsp cardamom powder
- 2 tbsp chopped nuts (almonds, cashews, pistachios)
- 1 tbsp raisins (optional)
- A pinch of saffron (optional, for extra richness)
- 2 cups full-fat milk
- ½ cup sugar (or ⅓ cup jaggery for a more traditional taste)
- ½ tsp cardamom powder (optional)
Step 1 : Roast the Suji
In a pan, heat ghee and roast semolina on medium-low heat, stirring continuously until it turns golden and aromatic. (Patience is key—no burning!)
Step 2 : Prepare the Sugar Syrup
In another pan, heat water/milk, sugar, and saffron until the sugar dissolves completely.
Step 3 : Mix & Cook
Slowly pour the hot sugar syrup into the roasted semolina, stirring constantly to prevent lumps.
Step 4 : Fluff It Up
Add cardamom powder, nuts, and raisins, and cook until the halwa thickens and leaves the sides of the pan.
Step 5 : Serve & Enjoy
Garnish with extra nuts and serve warm. Bonus points if you pair it with puri!
For the Mishti Doi
Step 1 : Heat the Milk
- In a heavy-bottomed pan, heat the milk on medium flame until it reduces slightly (about 10-15 minutes). Stir occasionally to prevent sticking.
- Do not caramelize the milk—this keeps the Mishti Doi white and smooth.
- Once the milk is warm (not hot), add powdered sugar and mix well until fully dissolved.
- Stir in cardamom powder (if using) and remove from heat. Let it cool to lukewarm temperature.
- In a separate bowl, whisk the yogurt until smooth.
- Slowly add it to the lukewarm milk, whisking continuously for a lump-free texture.
- Pour the mixture into earthen pots (matkas) or serving bowls.
- Cover and place in a warm spot for 6-8 hours (or overnight) until the yogurt sets completely.
- The natural fermentation thickens the doi, giving it its silky texture and rich taste.
- Once set, refrigerate for a few hours before serving.
- Garnish with a sprinkle of nuts, saffron, or just enjoy it as is—pure, simple, and utterly delicious!
