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sooji-halwa-served-in-a-white-bowl-garnished-with-raisins-and-cashews

Sooji Halwa Recipe

Sooji Halwa is a rich, aromatic Indian dessert made with semolina, ghee, sugar, and nuts. This warm and comforting dish is known for its soft, melt-in-the-mouth texture and is often prepared during festivals, celebrations, or as prasad. Its fragrant, nutty flavor makes it irresistible.
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Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Course Dessert
Cuisine Indian
Servings 4 people
Calories 344 kcal

Equipment

  • Kadai or heavy-bottomed pan
  • Saucepan for sugar syrup
  • Spatula or ladle for stirring
  • Mortar and pestle for cardamom
  • Measuring cups and spoons
  • Mixing bowl

Ingredients
  

  • ⅓ cup Ghee
  • ½ cup suji
  • 1 pinch edible camphor optional
  • 2 tbsp golden raisins
  • 1.25 cups water
  • ⅓ cup sugar
  • 10 cashews
  • 1 tsp chironji
  • ½ tsp cardamom powder

Instructions
 

  • Crush the green cardamom seeds into a fine powder using a mortar and pestle, discarding the husks.
    crushing-cardamom-pods-for-flavorful-sooji-halwa-recipe
  • Heat a kadai or pan on low heat, add ghee, and let it warm up.
    heating-ghee-in-kadai-for-cooking-sooji-halwa
  • Meanwhile, in a separate pan, combine sugar and water and place it on medium-high heat to bring the mixture to a boil.
    preparing-sugar-syrup-for-sooji-halwa-to-add-sweetness
  • Once the ghee is hot, add semolina and cashews, stirring continuously to prevent sticking and ensure even roasting.
    adding-semolina-and-cashews-to-hot-ghee-for-roasting-in-sooji-halwa
  • Keep an eye on the sugar syrup; if it begins to boil, reduce the heat and let it simmer.
    preparing-sugar-syrup-for-sooji-halwa-recipe
  • Roast the semolina for about 7 to 8 minutes until the grains change color and the cashews turn golden.
  • The ghee should begin to separate, and the mixture will release a nutty aroma.
  • Avoid over-roasting, as the semolina should not turn brown.
    This image shows the semolina being roasted, with the cook carefully monitoring it to prevent over-roasting and ensure perfect texture.
  • Proper roasting is crucial for the right texture; insufficient roasting can leave a raw taste in the halwa.
  • Next, mix in the prepared cardamom powder, chironji, raisins, and optional edible camphor.
    This image shows various spices and nuts being added to the semolina mixture to enhance the flavor and texture of the Sooji Halwa.
  • Slowly pour the hot sugar syrup into the roasted semolina mixture while stirring continuously to prevent splattering.
  • The semolina will absorb the liquid and swell, thickening the mixture.
    This image shows semolina absorbing the sugar syrup, swelling and thickening as it cooks into a rich and creamy Sooji Halwa.
  • Stir frequently until it pulls away from the edges of the pan.
  • Serve hot, warm, or at room temperature as a dessert or sweet snack.
    This image shows the finished Sooji Halwa being served in a bowl, garnished with cashews and raisins, ready to be enjoyed as a delightful dessert.

Notes

  • Use a combination of ghee and a splash of milk while roasting semolina.
  • Stirring continuously prevents lumps and ensures smooth, non-grainy halwa.
  • Adjust sugar and ghee according to taste; adding more ghee enhances the halwa’s softness.
  • For a more festive touch, garnish with slivered almonds, pistachios, or saffron strands.