Sooji Halwa

Sooji ka halwa is a classic Indian dessert made with fine semolina, ghee, and sugar. Flavored with aromatic cardamom powder and saffron.

Make this delicious halwa in less than 20 minutes with simple 3-ingredients! This recipe is make-ahead and freezer-friendly.

You will love this sooji halwa. Easy to make, this halwa comes together in less than 20 minutes. Infused with lovely, mild flowery, saffron flavor, cardamom, and goodness of almonds, this recipe is a must-try!

Sooji halwa and kheer are my go-to recipes, especially during festivals. My bhog thali or prasad is incomplete without them. Today, I am sharing my easy recipe for this divine, sooji halwa with just simple 3-ingredients.

Love Indian sweets? Check out these easy Badam Katli, Coconut Burfi, Mango Shrikhand, Mango Phirni, and No Fry Gujiya (Karanji) recipes.

Jump to:

• About Sooji Halwa
• Ingredients For Sooji Halwa Recipe
• How To Make Sooji Ka Halwa
• Tips For The Best Halwa
• Frequently Asked Questions
• How To Store The Halwa
• More Indian Desserts
• Sooji Halwa

About Sooji Halwa

Sooji Halwa is a popular dessert in India. It is made as a bhog or prasad, an offering to God. This dessert is made on special occasions like weddings and pujas, and during festivals like Diwali and Navratri.   

In North India, it is sooji ka halwa, in Maharashtra, this sweet is called Sheera or Rava Sheera, and in South India, it is called Kesari Bhath.

There are variations of this sooji halwa. My mom used to make this Gur (jaggery) Ka Halwa, especially in winters.

Pic Shown: Sooji Halwa [Semolina Pudding]

Ingredients For Sooji Halwa Recipe

1 cup fine sooji

2 tablespoon desiccated coconut powder (optional)

¾ cup ghee

¾ cup organic sugar

2 cups water

pinch of saffron strands (optional)

3-4 whole green cardamom pods

How To Make Sooji Ka Halwa

Step 1: Prep For Halwa

Using a mortar and pestle, grind the cardamom seeds to a fine powder.

Note: Save the cardamom shell and use it to make a cup of chai.

In the same mortar, add a pinch of saffron and a pinch of sugar and grind the saffron to a fine powder.

Step 2: For The Syrup

In a pan, combine water, and sugar. Stirring continuously bring the mixture to a boil. Once the sugar has dissolved completely, remove the pan from the heat.     

Add cardamom powder and saffron powder, and mix well. Set the sugar syrup aside.

Step 3: For The Halwa

In a cast iron Kadai or a heavy bottom pan, melt ghee.

Optional: Add nuts and fry for a few seconds to a light golden color. Remove nuts and set them aside.

Add sooji and roast it over medium-low heat for 8-10 minutes or it turns fragrant.

Note: The sooji does not change color, only turns aromatic.

Optional: Next, add desiccated coconut powder and roast for 1-2 minutes.

Now gradually, add the sugar syrup, and keep stirring to avoid lumps.

Note: Be careful, add the syrup slowly. The mixture bubbles a lot when sugar syrup is added. 

Continue stirring the sooji till all the syrup has been absorbed.  

Sooji will absorb all the syrup and start to thicken and leave the sides of the pan. Reduce the heat to the lowest setting and cover the pan. Simmer the halwa for 5 minutes. After 5 minutes turn OFF the heat.

Garnish with roasted nuts and serve warm sooji halwa!

Pic Shown: Sooji Halwa (Semolina Pudding)

Tips For The Best Halwa

Roast the sooji well

The sooji must be roasted well. When roasted, sooji does not change color. It swells up and gives a nice aroma. 

I prefer to keep the sooji white color. For brown color, roast the sooji slightly longer till you get the desired color.

Roast the sooji on medium-low heat. Do not roast the sooji on high flame. Be patient, this process takes time.

Keep stirring frequently to avoid any uneven roasting of the sooji.

Temperature of sugar syrup 

It is important the syrup and the sooji have the same temperature. Make sure the sugar syrup is hot when added to the sooji.

Stir continuously to avoid lumps

The sooji absorbs the sugar syrup very quickly. Stir continuously to avoid any lumps when adding syrup to the sooji. 

Be careful, add the syrup slowly. The mixture bubbles a lot when sugar syrup is added. 

Multitask

Make the sugar syrup on one burner and roast the sooji on the other one. This will save you time, and both, the syrup and the sooji will be hot when mixed.

To grind the saffron 

I find this method of grinding the saffron works like a charm. Using mortar and pestlea , grind a pinch of saffron along with a pinch of sugar. It grinds to a fine powder beautifully.

Alternatively, you can soak the saffron in warm milk. Take 1 tablespoon of warm milk, and mix saffron. Set it aside for 5-10 minutes. The saffron will dissolve in the milk, and use this saffron milk in the halwa.

No powdered sugar

Do not substitute sugar with powdered sugar. Powdered sugar results in an undesirable taste.

Use cardamom pods 

If using green cardamom in the recipe, use freshly ground cardamom powder for best results.

Use cast iron or a heavy bottom pan

I prefer this cast iron Kadai (wok) for this recipe. Use a heavy bottom pan or a Kadai for best results.

Pic Shown: Sooji Halwa (Semolina Pudding)

Frequently Asked Questions

What type of sooji to use?

Use the fine variety of sooji for making halwa. Make sure the sooji is fresh, has not gone bad, and does not have any insects or mold.

You can tell if the sooji has gone bad if it smells weird (rancid) and may have tiny white insects. Some of the sooji may get clumped up, which means it has gone bad. Do not use it.

Can I double the recipe

You can scale up or scale down the recipe. Simply half or double the quantity.

Sugar substitute

I have used organic sugar for this recipe. Feel free to use the sweetener of your choice.

Brown sugar, jaggery, or preferred sweetener may be used in this recipe.

Follow the recipe and make the sugar syrup with your choice of sweetener. You should dissolve jaggery first, then strain it to remove impurities. Return the strained jaggery syrup to the pan, and bring it to a boil.

Can I reduce the sugar

I used about ¾ cup of organic sugar for this recipe. I find it quite balanced and just sweet enough for our taste buds. Adjust the sweetness as per taste. If you like it less sweet, reduce the sugar. You can taste the halwa and add the sugar later.

Milk or water

Traditionally, sooji halwa is made with water. You can use milk or half water and half milk, works fine.

What flavoring to use

I have used saffron and green cardamom for this recipe. The lovely, mild flowery, saffron flavor, and cardamom, combined give sooji halwa a nice aromatic flavor. Feel free to use one or both to flavor the halwa.

Nutmeg and cinnamon can be used to flavor halwa. As these two have a very distinct flavor, don't use these two along with saffron.

Rose water or rose essence may be used as a flavoring as well. Rose and cardamom make a great flavor combo.

Can I skip the saffron

Saffron adds a nice pale yellow color and mildly floral, saffron flavor to the halwa. Feel free to skip it. Use green cardamom instead of saffron.

Why use desiccated coconut powder?

Traditionally, coconut is not used in the recipe. I like to add the desiccated coconut powder for some extra flavor and the lovely coconutty aroma.

Pic Shown: Sooji Halwa (Semolina Pudding)

Can I use less ghee?

Sooji is known for its grainy texture. I find that 1 cup of sooji to ¾ cup of ghee, gives the best texture halwa. It is grainy even after it is cooked.

Use half ghee and half oil, like coconut oil, or any neutral cooking oil.

How to make halwa vegan?

Traditionally, halwa is made with ghee. To make it vegan, skip the ghee and use coconut oil or any neutral cooking oil.

Why is the halwa mushy?

Once the mixture starts to thicken and leave the sides of the pan, reduce the heat and simmer for a few minutes for that perfect texture halwa. If cooked longer, sooji loses its grainy texture, and turns mushy.

Why does halwa taste raw?

If the sooji is not roasted well, the halwa will taste raw. Roast the sooji, till it turns aromatic.

Can I add other nuts?

Nuts add a nice crunch and flavor to the halwa. Almonds, cashews, raisins, charoli, and pistachios add a great flavor. Feel free to add nuts of your choice.

Can this recipe make ahead?

Yes, you can make ahead this halwa. It stays fresh for up to 2 weeks in the refrigerator in an air-tight container. To store it for longer, freeze it in a freezer-safe container for up to 2 months.

How To Store The Halwa

Store the sooji halwa in an air-tight container in the refrigerator for up to 2 weeks.

You can freeze the halwa for up to 2 months in the freezer. Store it in a freezer-safe container or Ziploc bag. Thaw it in the refrigerator or kitchen counter and enjoy the halwa.

More Indian Desserts