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If you’ve ever had seero (also called sooji ka halwa), you know it’s one of the most comforting, nostalgic Indian desserts. Traditionally made with semolina, ghee, sugar, and a hint of cardamom, seero is served during holidays, religious ceremonies, or as a quick sweet treat for unexpected guests. It’s soft, warm, and slightly nutty.
But today, I’m taking this classic in a whole new direction. My unhinged dessert experiment turned into something absolutely delicious: Chocolate Chip Cookie Dough Seero!
Seero or sooji ka halwa, is an Indian semolina pudding that’s quick and super easy to make. Traditionally, semolina is roasted in ghee, then cooked with water or milk, and sweetened with sugar or simple syrup. Often, it’s garnished with nuts and dried fruit like cashews, almonds, or raisins.
The Chocolate Chip Cookie Dough Twist
This isn’t your everyday seero. I wanted to recreate the flavors and textures of chocolate chip cookie dough while staying true to the comfort of sooji halwa. Here’s how I did it:
- Brown Butter: Instead of plain ghee, I browned the butter until it was nutty and caramelized. This adds incredible depth.
- Dark Brown Sugar: Swapping some of the white sugar for dark brown sugar gives that deep molasses note you find in cookie dough.
- Milk, Not Syrup: I used milk instead of simple syrup to keep the texture lush and creamy — almost like a gooey cookie straight from the oven.
- Chocolate Chips: Folded in at the end, just enough to melt slightly and create pockets of chocolatey goodness.
This results in a sooji halwa aka seero that tastes like a warm scoop of chocolate chip cookie dough, but with the nostalgia of a traditional Indian dessert!
Why You’ll Love This Seero!
- It’s quick: ready in under 20 minutes.
- Perfect fusion: Indian tradition meets American comfort food.
- Crowd-pleaser: familiar flavors in an unexpected format.
- Customizable: add walnuts, a splash of vanilla, or even sea salt flakes for extra flair.
Serve this Chocolate Chip Cookie Dough Seero warm, straight from the pan, with an extra sprinkle of chocolate chips on top. It’s the perfect cozy dessert for holidays, potlucks, or when you’re craving something sweet but easy!
Seero is already a beloved classic, but this playful take proves just how versatile it can be. If you’re someone who sneaks bites of cookie dough before baking, this recipe is basically your dream dessert in halwa form!
Give it a try! I promise, this unhinged idea will surprise you in the best way possible!
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Chocolate Chip Cookie Dough Seero (Sooji Halwa with a Twist!)
- Total Time: 10
- Yield: 2 servings 1x
Description
This Chocolate Chip Cookie Dough Seero recipe puts a fun twist on traditional sooji halwa with brown butter, dark brown sugar, and gooey chocolate chips. A quick, cozy Indian dessert with cookie dough flavor!
Ingredients
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (25 g) dark brown sugar
- 1/2 cup milk
- 3 tbsp (42 g) unsalted butter
- 2 tsp milk powder
- 1/4 cup (42 g) semolina aka sooji
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2–3 tbp semisweet chocolate chips
Instructions
In a small pot, add sugar, brown sugar, and milk, and bring to a simmer. Make sure that all the sugar is dissolved. Remove from heat and set aside.
In a small nonstick pan, add butter over medium heat. Melt the butter until the milkfat separates from the butter fat. Add in the milk powder and stir well. Cook for an additional 1-2 minutes or until the milkfat turns golden brown. Add the semolina and salt, and cook over medium-low heat for 4-5 minutes. It should be nice and brown. Add in the milk mixture and vanilla extract, and cook for 1-2 minutes. Remove from heat and cool for 10-15 minutes. Top with chocolate chips and enjoy while warm or cold!
- Prep Time: 5
- Cook Time: 5
- Category: dessert
One Response
Would vegan butter, coconut milk powder, and oat milk work to make this vegan you think?