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Jan 022011

This is a no fail recipe. If I can make it so can you. I know I know … you think I can do it all. But if there is a dish that made me sweat – this is it. If there is a dish that made me shudder because I knew I would never be able to get it right – this IS the one. I tried so many recipes for this from all over the World Wide Web. NOTHING WORKED! Until I tried this one!!

My lil sis shared her recipe and her secret proportions for making sooji halwa and does it Rock!! You betcha;)

So thank you Sania! Stay sweet!


  • 1 C      Semolina ( sooji coarse )
  • 1 C      melted ghee
  • 1 C      sugar
  • 4 C      water
  • ½ tsp   cardamom powder
  • 2 Tbs   slivered almonds
  • 2 tbs    raisins


  1. Dry roast the sooji on medium heat until it turns a nice golden color. You need to keep stirring while it roasts. Why? Because if you don’t the sooji will burn.. that’s why 🙂
  2. When the sooji turns a nice golden color, add the ghee and roast for a minute or so. And yes, continue the constant stirring.
  3. Add the water. Be careful while doing this – the water bubbles up & creates a whole lot of steam
  4. And hey, continue the stirring. As you stir the halwa, the water will begin to get absorbed in the semolina. If your hands are not hurting yet, don’t worry – they will soon! Alright just kidding! But it does require a good bit of stirring.
  5. In about 3-4 minutes, the halwa will begin to thicken and there will be no traces of the water. This is when you add the sugar. And —- Stir.
  6. Don’t fret if the halwa gets watery again . This is normal and expected.
  7. Add the cardamom, almonds and raisins and keep stirring until the mix comes all together and begins to leave the sides of the pan.
  8. If you don’t know “what leaving the sides of the pan”means , don’t worry. Wait until you see Ghee oozing from the halwa in the pan. That’s it!

Serve Hot  or even cold . This great with freshly fried Pooris and some dry channa. Ummm!

Happy New Beginnings everyone!

  8 Responses to “Sooji Halwa”

Comments (8)
  1. Knew the recipe but loved the way you described it… and well planning to make it now 🙂

  2. hey di.
    this halwa looks yummmmmmmmmmmmmmmmm.
    i knew the recipe but you got it done to the best yummiest taste.
    luv you.

  3. Your sooji halwa looks sooooooooooooooooooooooooooooooo delicious! I can see the ghee oozing out from the sides…and I can hear that spoon calling for me!

  4. Yummmm!!! Sooji halwa, dry chana and pooris reminds me of the kanjak’s from childhood at Delhi. I so miss those days! My halwa never turns out perfect cause I can’t get myself to add that much ghee in it…I guess thats the key ingredient for making it heavenly delicious! 🙂 I love the toasty aroma of roasted sooji, everyone at home knows sooji is being roasted and halwa or upma is on its way to the table! 🙂

    • YUP!! The Ghee is the key. And this proportion just rocks. Melt the ghee before u measure it — else if you use it straight from the jar.. you will have too much ghee in the halwa.

  5. We have been making this since our school days. This and wheat flour Ladoos.
    Now in sooji halwa if we add milk instead of water it will be more taster.

    • Pratik, I know it tastes heavenly with milk, but as Mom will tell you – I could never get it right. She would make it when she was here … and I would just eat 😀


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