Sooji (Semolina) Ka Halwa

Sooji ka Halwa is a universal recipe in India. It’s prepared more or less in the same way across the country, though it might be called differently in different languages. I remember eating it often as long as I can remember: at home, at my relatives’ home, in restaurants, etc. It’s a kind of quick-fix dessert when you don’t have time to make an elaborate one. In place of raisins and cashews, you can also add pistachios.


Sooji ka Halwa

Time taken: 10 min

Spice-o-meter: Sweet



  • Semolina (rava/sooji): 1 cup
  • Sugar: 3/4 cup
  • Ghee: 2-3 tbsp
  • Raisins and cashews (fried in a little oil): 1 tbsp
  • Milk: 1/2 cup
  • Water: 1/2 cup
  • Cardamom powder: 1/2 tsp
  • Saffron strands (optional)


  • Roast the semolina in a pan for around 5 min on medium flame. Make sure, you stir the semolina continuously for even browning.
  • In a pan, heat the ghee. Add the semolina and fry for 2 min. Add water, milk and saffron, and stir continuously.
  • After it is half-cooked, add sugar and again stir till it blends with the semolina.
  • Finally, add the cardamom powder, raisins and cashews and stir.
  • Serve at room temperature.


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