Everyday Kitchen

Indian · Desserts

Sooji Halwa

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Toast semolina slowly in ghee. Add hot sugar water carefully, then stir until the grains swell.

Prep
5 min
Cook
20 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of sooji halwa
Photograph has an almond garnish; this draft uses cashews and raisins. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Two saucepans; wooden spoon; heatproof jug.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Heat the sugar water · About 1 min

  1. Put 300 ml water and 79.2 ml sugar in one saucepan.
  2. Heat over medium heat, stirring until the sugar dissolves.
  3. Keep the sugar water hot over the lowest heat.

Toast the semolina · About 10 min

  1. Heat 79.2 ml ghee in the second saucepan over medium-low heat.
  2. Add 12 whole cashews, halved.
  3. Stir for 1–2 minutes.

    Check: The cashews should turn pale gold.

  4. Add 120 ml semolina.
  5. Stir for 8–10 minutes.

    Check: The semolina should smell toasted and turn light gold.

Combine carefully · About 5 min

  1. Reduce the heat to low.
  2. Pour the hot sugar water into the semolina slowly, stirring continuously.

    Check: The mixture can bubble and splutter; keep your face and hands clear.

  3. Add ½ tsp ground cardamom and 2 tbsp golden raisins.
  4. Cook for 3–5 minutes, stirring continuously.

    Check: The grains should be soft and the mixture should pull away from the pan sides.

  5. Turn off the heat.
  6. Serve warm.

Tips

    Substitutions

    • Use neutral oil instead of ghee for a different flavour.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

    Make ahead

    • Measure ingredients ahead; roast semolina just before cooking.

    FAQ

    Why is halwa lumpy?

    Add liquid carefully while stirring to disperse semolina.

    Why roast semolina?

    It develops flavour and helps an even texture.

    How should I store sooji halwa?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Dassana Amit: Suji Ka Halwa | Sheera Recipe.

    Optional chironji and edible camphor omitted.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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