Sooji Halwa

What is Sooji Halwa?

Sooji = Semolina
Halwa = A dry, almost puddingy dessert

Timmi’s Tips and Tricks

  • Ghee makes everything yummier! I try to minimize the ghee usage here, but you can add a tablespoon or two to the amounts in the recipe to make the halwa more decadent.
Print Recipe
5 from 1 vote

Sooji Halwa

Cook Time15 minutes
Servings: 5


  • 1 cup sooji semolina
  • 1 cup sugar
  • 3 cups water
  • 3-4 tbsp ghee or oil (or a combo, upto you)
  • 1 pinch saffron
  • Optional: chopped almonds, raisins, or the dried fruit of your choice


  • Heat a pot or wok up on high heat.
  • Add the sugar and water to the pot.
  • Bring to a boil then add the saffron.
  • Take off heat and set aside.
  • Heat a new pan up (or the same pan with the syrup moved) to high heat.
  • Add the ghee/oil and then the sooji.
  • Cook for 5-7 minutes until the sooji becomes a bit darker and fragrant. Make sure to keep stirring during this time so the sooji cooks evenly and doesn’t burn.
  • Add in the sugar syrup slowly and mix. Note: Make sure the sugar syrup is still warm at this point. If it has cooled, you may see lumps.
  • Add in the dried fruits, if any.
  • Once the water is absorbed, turn off the heat and enjoy!

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