Suji Halwa – A traditional Indian feast

Halwa – a candid Indian sweets loved by all. It has various names like Suji halwa, Rawa halwa, Rava Sheera, Rava kesari etc. across India but the flavors are almost similar. In South India, people do add orange color as well but in north we prefer dark brown color or white color ( in Delhi & adjoining areas). I love to prepare my halwa in Rich brown color with lot of nuts and flavored with cardamon.


There were the days when my grand mom used to prepare Suji Halwa for all the auspicious occasions and we, kids, loved to savor it along with Mathris. These home made delicacies always attracted us and till date, I prefer home made food rather than outside stuff. Not that outside stuff is invalid, but yes, homemade stuff help me reconnecting with my roots every time. Since the time my dadi left, my dad makes sure that we make lot many stuff at home and I am well aware of those traditional Indian delicacies which are unmatched with the store bought ones. For this Halwa, the simplest rule passing from the older generations is – 1 katori suji, 1 katori ghee, 2 katori cheeni and 4 katori paani… πŸ˜€ Yes.. that’s the proportion my dadi used to follow and she was given that from her dadi and so on…

So hereby presenting a heirloom recipe of my family which will always be our favorite.. No matter what! πŸ™‚

Sooji Halwa prepared with lot of nuts and flavored with Cardamon!

Pic 3

Makes: 4

Preparation time: 5 mins

Cooking time: 20 mins


  • 1 cup Semolina / Suji
  • 1 cup Ghee
  • 2 cups Sugar
  • 4 cups Water – I have started using 3 cups water now since it tend to get more diluted in 4 cups. Rest is your choice.
  • 1.2 cup Milk
  • 1/2 tsp cardomon powder
  • Dry fruits for garnishing


Put your pan on slow flame. Pour ghee and let it melt for 5 secs. Add semolina and keep frying on low heat itself. Do not increase the flame. Let it get fried on low flame and gradually it will turn to biscuit color. [ Max in 5-8 mins]


Be very careful as Semolina can get burnt at a blink of the Eye. πŸ™‚ Keep using ladle to get it fried evenly and avoid burning. Once the brown color is visible, fry for 1-2 minutes more and switch off the flame. Pour the ghee laded semolina in a plate and keep below fan. Since the cooking process is already on, it may get burnt here also. So make sure to keep mixing it well for 1-2 mins after it is kept below fan.

Now, boil the water in the wok. Add sugar and let it mix well. Sugar syrup is created.

Take milk in the cup itself and start pouring it from top with a narrow flow ( Dhar what we call in hindi). The purpose of using this methodology is – It helps in bringing the unwanted elements of the sugar on top which can be further removed using a frying ladel. Below you will find crystal clear sugar syrup. πŸ™‚

Pour the fried semolina / suji in the same and mix it well. Be careful as suji will keep popping and you may get burns. Once mixed, let it simmer for 5-10 mins. Suji halwa is ready.

Sprinkle it with dry fruits like Almond, Cashews etc.
Serve hot or cold depending upon your preference. πŸ™‚

Pic 4

Photography credits: Abhishek AgrawalΒ πŸ™‚

I am sharing this post on Fiesta FridayΒ and my co-hosts this week are Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck

Guys, do share your feedback on the recipe here in comments.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group –

I am sharing this post for Foodie Monday 50th Bloghop!


Bon Apetit! πŸ™‚


11 thoughts on “Suji Halwa – A traditional Indian feast

  1. Lovely heirloom recipe share Kriti! Sometimes simple and flavourful delicacies with lots of loving memories are unbeatable when it comes to taste.πŸ’–πŸ’–

    Liked by 1 person

  2. Lovely share for the 50th anniversary Kriti. Its amazing how every region makes the basic sooji halwa so differently. We add milk and cook it in milk. We make it as shukan for every occasion.


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