Sooji Halwa


  • 1/2 cup Sooji (semolina/rava)
  • 1/3 cup Ghee (clarified butter)
  • 1¼ cups Water
  • 1/2 cup Sugar
  • 5 Almonds (badam), sliced
  • 5 Cashew nuts (kaju), chopped
  • 1/4 teaspoon Cardamom Powder


Pour 1¼ cups water in a small saucepan and bring it to boil over medium flame, it will take around 3-4 minutes. Remove it from the flame and keep aside until you reach step-4 below. Take sooji in a heavy based pan, add ghee and heat it over medium flame. Stir and mix using spatula. Roast it until golden-brown. It will take anywhere between 8 to 10 minutes. Reduce flame to low; slowly add boiled water and mix by stirring constantly (add water only in small incremental quantities because it will splutter as soon as you add it). Stir and cook to avoid any lump formation. Increase flame to medium and cook until all water gets absorbed. Add sugar and cardamom powder. Stir until sugar dissolves and it has a semi-solid consistency. Add and mix almonds and cashew nuts after reserving some of them for garnishing. The suji halwa is now ready for serving.


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