Sooji Halwa — semolina pudding with ghee, sugar and nuts
Sooji halwa is one of the simplest and most loved North Indian sweets — coarse semolina toasted golden in ghee, then cooked with hot sugar syrup until thick and glossy. Stirred through with sultanas, almonds and cardamom, it is at once everyday and ceremonial, eaten warm with morning chai or as part of temple prasad.
i. Origin & history
Variants of sooji halwa appear across the Subcontinent. The Sikh community's karah prasad served at gurdwaras is essentially the same recipe in equal parts of semolina, ghee, sugar and water.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 200 g coarse semolina (sooji/rava)
- 150 g ghee
- 200 g sugar
- 500 ml water
- 6 cardamom pods, crushed
- 2 tbsp sultanas
- 2 tbsp slivered almonds
- Pinch saffron, steeped
iii. Method
- Bring water, sugar and cardamom to a simmer; keep warm.
- Heat ghee in a wide heavy pan. Add semolina. Toast over medium heat, stirring constantly, until deeply fragrant and golden — 8-10 minutes.
- Add sultanas and almonds; cook 1 minute.
- Pour in hot syrup (it will spit — be careful). Stir vigorously; lower heat; cook 4-5 minutes until thick and glossy. Stir in saffron.
- Serve warm in small bowls.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Karah prasad uses equal weights of all four main ingredients. Atta halwa uses wholewheat flour. Moong dal halwa is the legume version. Gajar ka halwa is the carrot version.
vi. Common questions
What is sooji halwa?
Sooji Halwa is semolina pudding with ghee, sugar and nuts, from indian & south asian cuisine. Stirred through with sultanas, almonds and cardamom, it is at once everyday and ceremonial, eaten warm with morning chai or as part of temple prasad
Where is sooji halwa from?
Sooji Halwa is from the indian & south asian dessert tradition; the recipe and history are detailed above.
How long does sooji halwa keep?
See the storage note in the Quick facts panel: 3 days refrigerated.