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Indian

Sooji halwa

Vegetarian

सूजी का हलवा · sooji ka halwa

Semolina roasted in ghee until nutty and golden, then cooked with sugar syrup, cardamom and nuts into a soft, glossy pudding. Ready in 20 minutes.

Sooji halwa is an Indian dessert, ready in about 20 minutes and made with semolina and ghee. It serves 4 and is rated beginner to cook.

Start cooking
A serving of Suji ka halwa
Representative photo. Munni Akter Mim / Wikimedia Commons · CC-BY-SA-4.0
Prep
2 min
Cook
18 min
Total
20 min
Serves
4
Level
Beginner
Calories
373

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the water with the sugar (opens in a new tab) (and saffron (opens in a new tab)) in a saucepan (opens in a new tab) until dissolved; keep hot.

  2. Step 2

    Melt the ghee (opens in a new tab) in a heavy pan, fry the cashews (opens in a new tab) and raisins (opens in a new tab) until golden and lift out. Add the semolina (opens in a new tab) and roast, stirring constantly, until fragrant and light golden.

  3. Step 3

    Carefully pour the hot syrup into the semolina (opens in a new tab), stirring vigorously — it will splutter. Cook, stirring, until it thickens and leaves the sides of the pan.

    • 4 min
    • low heat

    Food safety: The mixture spits when the syrup goes in; stand back and use a long spoon.

  4. Step 4

    Stir in the cardamom (opens in a new tab), cashews (opens in a new tab) and raisins (opens in a new tab). Cover for 1 minute and serve warm.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
India · Commonly attributedSemolina halwa is made throughout South Asia; it is sheera in Maharashtra and kesari in South India.Also popular in PakistanMore food from India
Dish
Dessert · Breakfast · Desserts
Cooking method
Toasted, Simmered
Taste
sweet, buttery, nutty, aromatic / warmly spiced
Diet
Vegetarian (lacto-ovo)
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-sodium
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Budget-friendly · Child-friendly
Cook more with
Semolina · Ghee · Sugar · Cardamom · Cashews · Raisins
Techniques
Toasting · Simmering · Spice roasting (dry-roasting)

Allergens

  • Contains, can be adapted: Milkfrom ghee
  • Contains: Tree nutsfrom cashews
  • Contains: Wheatfrom semolina
  • Contains: Glutenfrom semolina
  • May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

373 kcal per serving

Calculated

1 serving ≈ 175 g · recipe makes 4

Where the energy comes from

  • Protein 4%
  • Carbohydrate 50%
  • Fat 46%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy373 kcal213 kcal
Protein4 g2.3 g
Carbohydrate47.4 g27.1 g
Net carbohydrate46.1 g26.3 g
Sugars——
Added sugars25 g14.3 g
Fibre1.3 g0.8 g
Fat19.3 g11 g
Saturated fat11.2 g6.4 g
Trans fat——
Cholesterol45 mg26 mg
Sodium4 mg2 mg
Salt equivalent0 g0 g
Vitamins & minerals per serving
Potassium
103 mg
Calcium
20 mg
Iron
1.4 mg
Magnesium
27 mg
Vitamin A (RAE)
147 µg
Vitamin C
0 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
66 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: saffron.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use a 1:1:4 ratio of semolina, sugar and liquid by volume as a rule of thumb; more liquid makes a softer halwa.

Common mistakes

  • Adding cold liquid makes lumps — the syrup must be hot.

Serve with

  • Serve warm on its own, or with puri and chana as on festive mornings.

Storage

  • Keeps 3 days refrigerated.

Reheating

  • Warm with a splash of hot water or milk.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 2

Reviews & corrections

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