Looking for an authentic Indian dessert that’s quick, delicious, and perfect for celebrations? This sooji halwa recipe is the ultimate comfort food that you can prepare in just 20 minutes!
What is Sooji Halwa?
Sooji, Suji or rawa are hindi words referring to Semolina and halwa means pudding so this is known as “semolina pudding” in English. Its one of the most common Indian desserts, cherished for its rich, comforting flavor and simplicity. This dessert is a staple at Indian festivals, celebrations, and family gatherings. Whether it’s served as a prasad (offering) during pujas or enjoyed as a dessert treat when you have guests over, sooji halwa has a special place in every Indian kitchen.
Sooji halwa, kheer and Kansar are the three most common Indian desserts I grew up eating on a frequent basis and in this post, I’ll guide you through each step to make this delicious sooji halwa at home, with tips to ensure it turns out perfectly every time.
💌 Why I Love This Recipe
- Quick and Easy: Comes together in minutes, perfect for last minute cravings.
- Rich Flavour: Simple to make but very rich in taste with cardamom, nutmeg and saffron.
- Great Texture: I love the soft, melt-in-your-mouth texture with a slight crunch from the nuts.
- Versatile Treat: It’s ideal for festivals or as a simple, everyday dessert.
- Nostalgic: Every spoonful brings back cherished family memories.
💡How to Make the Best Sooji Halwa:
The Ratio is Key: Use any size of cup or bowl for your measurement and what you need is the same amount of ghee, sooji and sugar and 5 times milk
I know it might seem like a lot of ghee but its important to make the best halwa, trust me!
Roast the Sooji until fragrant: roast the sooji in ghee in low to medium heat while stirring occasionally until you see it turning lightly coloured and its becoming bubbly, airy and is especially fragrant. it should look something like in the picture below:
Stir frequently to avoid forming lumps: stir constantly to avoid lumps especially when you add milk to the pot and make sure you add it slowly as the steam from the hot ghee and sooji will burn your fingers if you add it too quickly so be careful to add the liquid slow and keep stirring while adding it.
Cardamom and Nutmeg: To elevate the flavor of this sooji halwa, I’ve added 8-10 cardamom pods and half a small nutmeg, both freshly crushed into a fine powder. The cardamom lends a sweet, floral aroma, while the nutmeg adds a warm, subtle spice that complements the richness of the ghee and semolina. Together, these spices create a beautifully fragrant dessert that feels extra special.
Garnish with Nuts: This is an optional but delightful addition to sooji halwa, adding a bit of crunch and extra richness. I used a mix of coarsely chopped almonds, raisins, and cashews, which complement the soft texture of the halwa with a bit of bite from the nuts and natural sweetness from the raisins. Feel free to customize with your favorite nuts—or skip them if you prefer a simpler halwa.
🌱Step by Step for Sooji Halwa:
- To a pot add ghee and once its hot add sooji, and roast it over low heat until it turns lightly coloured and aromatic (about 5-10 minutes). Stir continuously to prevent burning.
- Slowly pour lukewarm milk with a few strands of saffron into it to the roasted sooji, stirring constantly to avoid lumps
- Once the sooji is beginning to thicken then add sugar and couple minutes after add cardamom and nutmeg powder along with raisins and half of the coarsely chopped nuts, leave the other half to garnish in the end.
- You want to then let it cook until the ghee leaves the sides and you will see it separating from the sooji as in picture below
Garnish with more nuts of your choice at the end and serve the sooji halwa warm!
If you’ve tried this sooji halwa recipe, don’t forget to rate it and share your feedback! And for more delicious recipes, be sure to follow me on Instagram. Happy cooking!🪄
Frequently Asked Questions on Sooji Halwa:
What type of Sooji Should I use?
For the best results, use fine semolina, often labeled as “sooji” in Indian grocery stores. Avoid coarse semolina as it may result in a grainier texture.
Can I use water instead of milk?
Yes, you can definitely use water instead of milk in sooji halwa. While milk adds a creamier texture and richer flavor, using water will still yield a delicious dessert. Just keep in mind that the flavor may be slightly less rich, but it will still be enjoyable!
How can I make vegan sooji halwa?
To make a vegan version of sooji halwa, substitute ghee with coconut oil or any other plant-based oil, and use water or almond milk instead of dairy milk.
Is there a gluten free alternate to sooji?
Traditional sooji halwa uses semolina, which contains gluten. For a gluten-free version, you can use finely ground rice flour.
Can I prepare sooji halwa ahead of time?
Yes, you can make it ahead of time! Just store it in the fridge and reheat in microwave before serving.
How do I store leftover sooji halwa?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water or milk and warm it on the stove or in the microwave.
How to make Delicious Sooji Halwa (MahaPrasad)
Ingredients
- 1/2 cup ghee
- 1/2 cup sooji
- 2.5 cups milk
- 4 strands of saffron, add it in milk
- 1/2 cup sugar
- 1/2 tbsp cardamom and nutmeg powder I used 8-10 cardamom pods and 1/2 nutmeg crushed in a mortar pestle to make a fine powder
- 1/4 cup coarsely chopped almonds or 1 handful
- 1/4 cup coarsely chopped cashews or 1 handful
- 1.5 tbsp raisins (you can add more if you prefer)
Instructions
Heat the Ghee:
- In a deep pan, melt the ghee over low to medium heat. Once hot, add the sooji and roast it, stirring continuously, until it turns lightly coloured and releases a nutty aroma (about 8-10 minutes).1/2 cup ghee, 1/2 cup sooji
Prepare the Milk Mixture:
- While the sooji is roasting, add saffron threads in milk and warm it in a separate pan or microwave it for 1 min. Let the milk be lukewarm while it it takes on the color and aroma of the saffron.2.5 cups milk, 4 strands of saffron, add it in milk
Combine Milk with Sooji:
- Slowly pour the warm saffron-infused milk into the roasted sooji, stirring constantly to prevent lumps. Be careful, as the mixture may bubble and splatter. Cook for a few minutes until the liquid is absorbed and the sooji thickens.
Add Sugar and Spices:
- Stir in the sugar, and continue cooking until it dissolves fully. Then, add the cardamom and nutmeg powder to infuse the halwa with a warm, aromatic flavor. Cook for another 3-4 minutes, stirring until the halwa reaches your desired consistency.1/2 cup sugar, 1/2 tbsp cardamom and nutmeg powder
Add Nuts and Raisins:
- Finally, add the raisins and half of the the chopped almonds and cashews. Mix well, cooking for an additional 2 minutes to let the flavors combine.1/4 cup coarsely chopped almonds, 1/4 cup coarsely chopped cashews, 1.5 tbsp raisins (you can add more if you prefer)
Serve:
- Serve the sooji halwa warm, garnished with the remaining nuts or additional, if desired. Enjoy cooking! 🙂
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