Suji Halwa Recipe (Semolina Halwa)
Suji halwa is a warm semolina pudding cooked in ghee and sugar syrup with cardamom and nuts. It is served at religious gatherings, breakfast with puri and chana, and special occasions.
It takes about 25 minutes and uses only a few pantry ingredients.
Why you will like this version
- Ready in 25 minutes.
- Only 4 core ingredients.
- Soft and not lumpy.
What is suji halwa?
Suji is semolina. It is roasted in ghee until fragrant, then cooked in hot sugar water until it absorbs the liquid and turns glossy.
Ingredients that matter
- Fine or medium semolina: roast until lightly golden.
- Ghee: gives the rich aroma.
- Sugar and water: boil together before adding.
Tips for lump-free halwa
- Roast the semolina on medium-low heat, stirring constantly.
- Add the hot syrup slowly, stirring as you pour.
- Cover and rest for 2 minutes so it puffs up.
Suji Halwa Recipe
Ingredients
Method
- Boil the water, sugar and cardamom together until the sugar dissolves. Keep hot.
- Heat the ghee in a pan on medium-low heat. Add the semolina and roast, stirring constantly, for 8 to 10 minutes until fragrant and light golden.
- Slowly pour in the hot syrup, stirring constantly (it will splutter).
- Cook for 3 to 4 minutes, stirring, until the halwa thickens and leaves the sides of the pan.
- Add the nuts and raisins, cover and rest for 2 minutes. Serve warm.
Notes
Serve warm. Best eaten the same day.
Frequently asked questions
Why is my halwa lumpy?
The liquid was added too fast or was cold. Add hot syrup gradually and stir.
What is the semolina to sugar ratio?
1 cup semolina to 3/4 cup sugar and 2 cups water.
Can I use milk instead of water?
Yes, replace half the water with milk for a richer halwa.
