Sooji Halwa
An authentic dessert recipe from Punjab, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
200g Semolina (sooji/rava)
200g Sugar
100ml Ghee
600ml Water
5g Cardamom powder
25g Cashews
20g Raisins
20g Almonds, slivered
0.5g Saffron strands
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Boil water with sugar and saffron until sugar dissolves completely. Set aside.
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Heat ghee in a heavy-bottomed pan. Add cashews and almonds, fry until golden. Remove and set aside.
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Add semolina to the remaining ghee. Roast on medium heat, stirring continuously, until it turns light golden and smells nutty, about 8–10 minutes.
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Carefully pour the hot sugar syrup into the roasted semolina (it will splutter — stand back).
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Stir vigorously to avoid lumps. The halwa will thicken rapidly.
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Add cardamom powder and raisins. Stir well.
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Cover and cook on low heat for 3–4 minutes, stirring occasionally.
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When ghee starts to separate from the edges, the halwa is ready.
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Garnish with fried cashews and almonds. Serve warm.
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Chef's Tips
Sooji Halwa is made in every Punjabi household for religious occasions, Navratri, and as prasad.
Roasting the semolina in generous ghee until golden is the most critical step — under-roasted semolina tastes raw.
The water-to-semolina ratio determines texture: 3:1 gives a softer halwa, 2:1 gives a firmer one.
Add the water carefully as the hot ghee-coated semolina will sputter violently.
About This Dish
Sooji Halwa is a traditional dessert dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Sooji Halwa is made in every Punjabi household for religious occasions, Navratri, and as prasad. - Roasting the semolina in generous ghee until golden is the most critical step — under-roasted semolina tastes raw. - The water-to-semolina ratio determines texture: 3:1 gives a softer halwa, 2:1 gives a firmer one. - Add the water carefully as the hot ghee-coated semolina will sputter violently.
Category
Dessert
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy