Budget Friendly Semolina Fudge

Published by Ilyas, Date :

December 8, 2025

Delicious budget-friendly semolina fudge on a plate

Quick & Delicious Budget Friendly Semolina Fudge

Cooking is such a deeply personal experience for me—each meal holds a memory, a lesson learned, or a small trip down culinary lane. Today, I want to share a recipe that has lived in my kitchen since forever—the delightful Budget Friendly Semolina Fudge. Known as Suji Barfi in many households, this treat has an old-world charm that feels like a cozy blanket on a rainy evening.

I remember the very first time I attempted to make this. Honestly, it was a grand disaster, and I didn’t expect the end result to be so…unique. The kitchen was a war zone, serious chaos going on as I tried to juggle the semolina while simultaneously preventing my cat from stealing the sugar (it’s a thing, don’t judge). But guess what? Despite the mess, I ended up with a delightful, albeit imperfect batch of fudge that made everyone feel like they were wrapped in comfort food.

There’s something incredibly special about how this humble dish transforms your home with its aroma. The golden scent of roasted semolina wafting through the air, the rich buttery scent from the ghee—you can’t help but feel a sense of comfort wash over you. It’s truly therapeutic to pull together these cozy ingredients, especially as the seasons shift into warmer meals. So don your apron, and let’s make some love in the form of fudge!

Why You’ll Love This Recipe

Easy to Make: Seriously, if I can pull this off with my attention span and cooking chaos, so can you! It’s a super simple process without any overly complicated techniques.
Budget-Friendly: This recipe is basically a superhero of budget-friendly recipes. It’s packed with flavor but incredibly economical—perfect for anyone wanting a delicious treat without breaking the bank.
Comfort Food Feel: Each bite sings of warm spices and rich textures, offering that feels like a hug in a bowl sensation that wraps around you like a favorite sweater.
Perfect for Meal Prepping: This fudge keeps pretty well, making it an excellent choice for snacks throughout the week. Kind of like a healthy comfort food option that everyone can enjoy.
Picky Eater Approved: My picky eater would typically turn her nose up at even the idea of anything with the word ‘fudge’ in it. Yet this? She was all in—mission accomplished!
Leftover Bliss: Whenever I make these, they mysteriously vanish before I can put them away. But honestly, they taste even better the next day (am I alone in that sentiment?).

What Makes This Recipe Special?

The beauty of this Budget Friendly Semolina Fudge is in its simplicity. First, it’s made with semolina (suji), which is not just economical but also versatile. When roasted in ghee, it takes on a toasty flavor that elevates it to a whole new level. Coupled with the fragrant cardamom and nutty crunch from the chopped nuts, every bite becomes a mini celebration of taste and texture.

As it sets into a perfectly sliced fudge, I can’t help but remember lazy Sunday afternoons with my family. Mom would buzz around the kitchen, her laughter mixing with the sounds of simmering milk and sizzling ghee. Such memories create a lovely backdrop for this recipe, keeping it in my heart and now, hopefully, in your kitchens.

Ingredients

1 cup semolina (suji): This coarsely ground wheat is the star of our fudge. While it might seem mundane, once toasted, it brings nutty depths to your dish.
1 cup sugar: Sweet, sweet sugar! It lends that perfect sugary bite we expect in fudge. You can substitute with alternative sweeteners if you desire, but sugar really brings the traditional flavor.
1 cup milk: Rich, creamy goodness. I prefer whole milk for its richer taste, but feel free to get creative with whatever you have.
1/2 cup ghee (clarified butter): Oh man, ghee is life! If you can, please, use real ghee. It lends a unique flavor that elevates the whole dish and reminds me of my childhood.
1/4 cup chopped nuts: I usually sprinkle in almonds and cashews—they add texture and flavor. But honestly, throw in whatever nuts you love!
1/2 teaspoon cardamom powder: This spice is pure joy! It adds warmth and a floral note, making everything feel just a tad more sophisticated.
A pinch of saffron (optional): If you’re feeling fancy—why not? A little saffron can make it feel like a royal affair.

Let’s not forget a quick tip: don’t skip the roasting of the semolina. It’s the secret sauce that can make or break your fudge. Honestly, you want it to be golden brown, not burnt to a crisp, because that’s one flavor you won’t be able to recover from!

How to Make It Step-by-Step

First, let’s get our ghee melting! Grab a sturdy pan and heat half a cup of ghee over medium flame. The sound of ghee sizzling is like music to my ears; it’s like the precursor to something beautiful!
As the ghee warms, toss in your cup of semolina. Stir it continuously! You should see it slowly turn golden and fragrant. By the way, don’t walk away—you can’t afford to let it sit too long or it’ll risk burning. I once got distracted by my cat (again) and came back to a dubious batch of dark brown semolina that was more “charred” than “toasted.”
While that’s happening, in a separate saucepan, bring one cup of milk to a gentle boil. Once it bubbles, add in your sugar. Stir until it dissolves because nobody likes grainy fudge! Honestly, it’s a scene out of a rom-com: me stirring furiously, wishing everything would just come together perfectly while the milk bubbles away.
Gradually add your roasted semolina into the milk mixture. You’ll want to stir consistently to avoid those pesky lumps. Oops, I’ve been there!
Soon, the mixture will begin to thicken. Keep that elbow grease going until it starts pulling away from the sides of the pan. It should feel like it’s sticky but still manageable.
Now comes the fun part—add your cardamom powder and chopped nuts! If you’re using saffron, gently mix that in, too. Life advice: always use your hands to give it a good mix! It’s messy, but SO worth it. Just do it over the pan for less cleanup.
Pour the mixture into a greased plate, spreading it evenly. I always give it a light pat with a spatula to level it out. Let it cool on the counter. The kitchen gets quieter, and you can almost feel that sweet energy buzz from the fudge setting.
Once it’s cooled down, then you can slice it into sweet little squares—try not to eat all the scraps, which I can totally relate to!

Trust me, this is the recipe for budget-friendly family meals that feels like a hug wrapped up in goodies.

Tips for Best Results

Ghee Quality Matters: Honestly, don’t skimp on using quality ghee. It’s the foundation of this dish.
Continuous Stirring: Avoid lumps by stirring. Yeah, it’s repeated advice, but it does everything!
Let It Cool Properly: Don’t rush the cooling time; patience is key here, buddy.
Adjust Sweetness: If you find yourself leaning toward less sweetness, feel free to reduce sugar slightly. But don’t go overboard—this is fudge, not a diet plan!

Ingredient Substitutions & Variations

Milk Alternatives: Want a vegan twist? Coconut or almond milk can work instead. Just know it might come with a slightly different flavor profile.
Nut Choices: Pecans, walnuts, or even seeds can offer different textures and flavors. Mix and match!
Spice It Up: Instead of cardamom, how about ginger powder? Get creative!

Directions

Heat ghee in a pan and roast semolina until golden brown.
In another saucepan, boil milk, and stir in sugar until dissolved.
Gradually add roasted semolina to the milk mixture, stirring continuously to prevent lumps.
Cook until thickened and it starts to pull away from the sides.
Add cardamom, chopped nuts, and saffron if using. Mix well!
Pour the mixture into a greased plate and spread evenly.
Let cool and set before cutting into squares.
Serve and enjoy your homemade Suji Barfi.

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Pairing Ideas (Drinks, Sides, etc.)

This fudge is perfect on its own, but why not jazz it up a bit? Pair it with a refreshing cup of chai or coffee for a little afternoon treat. You could even throw a small scoop of vanilla ice cream on top for a decadent dessert experience that combines warm and cold in the best way. Honestly, everything is better with ice cream, right? And if you’re feeling spontaneous, serve this along with a light snack board featuring some fresh fruits and nuts, adding a splash of health alongside your sweet indulgence.

How to Store and Reheat Leftovers

Once cooled and cut, store the fudge in an airtight container. Seriously, it keeps well for about a week. I find that it’s best kept in the fridge—as much as I try to resist, having it cold has its charm! If you want to make it warm again later, pop it in the microwave for a few seconds. Just watch it carefully so it doesn’t turn into a lava explosion of sugar and semolina!

Make-Ahead and Freezer Tips

This fudge is fabulous for make-ahead goodies! You can prepare it in advance and enjoy it throughout the week. If you want to go the extra mile, freeze it! Just ensure you cut the pieces and wrap them tightly to avoid freezer burn. It defrosts surprisingly well—just remember to let it sit in the fridge overnight for the best taste!

Common Mistakes to Avoid

Burning the Semolina: Stay close to your pan; don’t get distracted like I did!
Skim on Ghee: Use enough ghee to roast semolina properly. The richness it provides is essential.
Rushing to Cool: Give it the time it needs to set up properly. Nobody likes mushy fudge!

Frequently Asked Questions (FAQ)

Can I substitute ghee with regular butter?
You can, but trust me, the ghee elevates the flavors. If you’re out of ghee, make sure to finally get some. Your heart and tastebuds will thank you!

How do I store leftovers?
Keep it in an airtight container in the fridge—it can last for about a week!

Can I use whole wheat flour instead of semolina?
Sure, you can experiment! Just know the texture and flavor will differ a bit.

Cooking Tools You’ll Need

Sturdy pan
Mixing bowls
Spatula
Airtight container for storage

Final Thoughts

The artistry of creating Budget Friendly Semolina Fudge is more than just the delightful outcome—it’s about the journey, the stories, and the love you put into each step. I can honestly say that I’ve made this fudge more times than I can count, and it never fails to fill me with joy.

So, as you embark on your own fudge adventure, remember the mess and the giggles that come along with it. Cooking is not just about food; it’s about sharing moments with those you love. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!