Ingredients

Sooji – Sooji or semolina is the star ingredient of this recipe. Make sure to use fine Riwayat Sooji to make the halwa.

Sugar –  I generally use raw sugar in my kitchen but you can use any sugar that you have at hand. You can also use powdered jaggery instead of sugar to make this halwa healthier.

Ghee – This dessert tastes best when made in ghee. Do not make it in oil or butter.

Nuts & Dried Fruits – Add in some crushed nuts and dried fruits like Almonds, Cashews, Pistachios, and Raisins for a lovely crunch.

Others – You can also flavor the halwa with ground cardamom and saffron.

How to make Sooji Halwa

Heat ½ cup ghee in a heavy bottom pan over medium heat.

When the ghee is hot, add ½ cup fine semolina (sooji) and fry till it turns light golden brown (10-12 minutes). Keep stirring frequently to avoid the semolina from burning at the bottom of the pan.

Add 5-6 chopped cashew nuts, 5-6 chopped almonds, and 10-12 raisins.

Note – Add the nuts and dried fruits only when the semolina is half roasted. If you add them earlier, they will burn by the time semolina is fully roasted.

Fry until semolina turns nicely golden brown (10-12 minutes).

Note – The color of the halwa will depend on how deeply you have roasted the semolina. If you like light-colored halwa, roast it less, and if you like a dark-colored halwa, roast the semolina more. I like it towards the darker side as it becomes nuttier and more flavorful when the semolina is roasted well.

Add 2 cups of water and cook on low heat until all the water is absorbed and the semolina has softened (3-4 minutes).

Note – You can replace water with milk to make a richer halwa, however, the shelf life of halwa will be reduced. Keep in consideration that the halwa will be lighter in color if made using milk.

Add ½ cup sugar and cook for 2-3 minutes until the sugar is melted and the halwa is slightly brown in color (3-4 minutes). Remove the pan from the heat. At this stage, halwa will be of dropping porridge-like consistency but within 5-10 minutes, it will become firm and grainy in texture.

Note – Do not add the sugar until the semolina has softened well. Once you add the sugar, it will stop softening.

Garnish with slivered dry nuts and serve hot or at room temperature.

Note – The semolina will keep absorbing the liquid and the halwa will thicken in 10-15 minutes. It will become firm and fluffy.