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+ servings

Sooji Halwa

Slow roasted semolina in ghee and infused with cardamom is cooked to a nutty perfection.

Course Dessert
Cuisine Indian
Keyword Festive food, halwa
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8


  • 1 C coarse semolina
  • 1 C melted ghee
  • 1 C sugar
  • 4 C water
  • 1/2 tsp green cardamom powder
  • 2 tbs slivered almonds
  • 2 tbs raisins


  1. Dry roast the sooji ( semolina) on medium heat until it turns a nice golden color.

  2. Make sure to keep stirring while it roasts.

  3. When the sooji turns a nice golden color, add the ghee and roast for a minute or so. And yes, continue the constant stirring.

  4. Add the water. Be careful while doing this – the water bubbles up & creates a whole lot of steam. And hey, continue the stirring.

  5. As you stir the halwa, the water will begin to get absorbed in the semolina.

  6. But it does require a good bit of stirring. In about 3-4 minutes, the halwa will begin to thicken and there will be no traces of the water.

  7. Now add the sugar. And Stir.

  8. The sugar will release moisture in the halwa and it will look watery again . This is normal and expected.

  9. Add the cardamom, almonds and raisins and keep stirring until the mix comes all together and begins to leave the sides of the pan.

  10. Serve warm. Topped with some more nuts

Recipe Notes

The serving size is an indicator only. This is on the sweeter side of things so serve as much or as little as you want.