Sooji or semolina halwa is one of those desserts you can make on demand—warm, comforting, and ready in about 20 minutes. With just a handful of pantry ingredients, this classic Indian sweet delivers a rich, aromatic result with very little effort.
It’s perfect for quick dessert cravings, festive offerings, or even as a cozy breakfast treat.
Semolina Halwa (Sooji Halwa)
268kcal
Ingredients
- 1/2 cup Semolina Sooji
- 1/2 cup Sugar
- 2 cups Water
- 1/4 tsp Cardamom powder or 6 green cardamoms
- 2 tbsp Ghee substitute with oil for a vegan version
- 1 tbsp Almond Slivers
- 1 tbsp Cashews chopped
- 3 strands saffron few strands
Method
Preparation
- Make fresh cardamom powder by crushing the green cardamoms in a mortar and pestle.
- In a separate pan, combine water, sugar, cardamom powder, and saffron. Heat gently until the sugar dissolves.
Remove the skins (they’re great for masala chai).
Cooking the Halwa
- Melt ghee in a heavy-bottomed pan over medium heat.
- Add the sooji and mix well to coat it with the ghee.
- Stir immediately to avoid uneven roasting.
- Roast the sooji, stirring continuously, until it turns golden brown and aromatic.
- Add almonds and cashews and mix them in.
- Continue cooking for another 1–2 minutes, then carefully add the warm sugar syrup.
- Mix well.
- Keep stirring until the liquid is absorbed and the mixture thickens.
- Serve the sooji halwa hot, garnished with nuts. The texture should be soft, slightly grainy, and rich with the aroma of ghee and cardamom.
A heavy pan prevents the sooji from burning and promotes even roasting.
This is the most important step—proper roasting gives the halwa its nutty flavor. Don’t rush it.
Add the syrup slowly while stirring to avoid splattering and lumps.
Nutrition
Calories268kcalCarbohydrates42gProtein4gFat10gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol19mgSodium8mgPotassium88mgFiber1gSugar25gVitamin A4IUVitamin C1mgCalcium16mgIron1mg
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