How to Make Suji ka Halwa – A Classic Indian Semolina Pudding Recipe

 

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Introduction

Suji ka Halwa, also spelled as sooji halwa or semolina pudding, is a traditional Indian dessert made with suji (semolina), ghee, sugar, and water. Rich, aromatic, and easy to make, it’s often prepared for religious offerings, festivals, or simply as a comforting sweet treat after meals.

Popular across India and Pakistan, suji ka halwa is known by various names in different regions – Sheera in Maharashtra, Rava Kesari in South India (with saffron and colour), and often made as Kada Prasad in gurudwaras.

This blog post offers a detailed step-by-step guide on how to make suji ka halwa in a traditional North Indian style using British English, suitable for beginners and food lovers alike.

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Why Suji ka Halwa Is So Loved

✔️ Quick to make – Takes under 20 minutes.

✔️ Minimal ingredients – Made from pantry staples.

✔️ Customisable – Add nuts, cardamom, saffron or milk.

✔️ Festive and comforting – A dessert for all occasions.

✔️ Naturally vegetarian – No eggs or meat products.

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Ingredients Needed for Suji ka Halwa

Here’s what you’ll need to make 4 small servings of suji ka halwa:

Core Ingredients:

1 cup suji (semolina/rava)

¾ to 1 cup sugar (adjust to taste)

½ cup ghee (clarified butter)

2½ to 3 cups water (or use milk for a richer version)

For Flavour & Garnish:

½ tsp cardamom powder (elaichi)

10–12 cashew nuts

8–10 raisins (optional)

Almond slivers or pistachios for garnish (optional)

A few saffron strands soaked in warm milk (optional)

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Preparation Tips Before You Start

Use fine semolina for the best texture.

Roast semolina on low heat until light golden – this step builds flavour.

Always add hot water slowly, stirring constantly to avoid lumps.

Keep all ingredients measured and ready before you begin.

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Step-by-Step Recipe – How to Make Suji ka Halwa

Step 1: Heat the Ghee

In a heavy-bottomed pan or kadhai, heat the ghee on low to medium flame.

Add cashews and fry until golden.

Add raisins and fry until they puff up.

Remove and keep them aside for garnishing.

Step 2: Roast the Suji

In the same pan with ghee, add the suji.

Roast it on low flame, stirring continuously.

It should turn golden and emit a nutty aroma – this takes 7–10 minutes.

Be patient – if under-roasted, the halwa may taste raw; if over-roasted, it may become bitter.

Step 3: Prepare the Sugar Water

While suji is roasting, boil 2½ to 3 cups of water in a separate saucepan.

Add sugar and stir until fully dissolved.

Optionally, add cardamom powder and saffron here.

Keep the mixture hot.

Step 4: Add Sugar Water to Roasted Suji

⚠️ Be careful! The mixture will splutter.

Slowly pour the hot sugar water into the roasted suji, stirring continuously.

Stir quickly to avoid lumps.

The mixture will bubble and thicken as the suji absorbs the water.

Step 5: Cook and Finish

Cook the mixture on low flame for 3–5 minutes, stirring often.

When ghee starts to release from the sides and the halwa comes together, it’s done.

Add fried cashews, raisins, and a few almond slivers.

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Serving Suggestions

Serve hot and fresh in small bowls.

Garnish with more dry fruits, saffron, or edible silver foil (chandi vark) if serving for a special occasion.

Pairs wonderfully with puri and aloo sabzi for a traditional North Indian breakfast.

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Tips for Perfect Suji ka Halwa

1. Ghee matters – Don't skimp on it; it gives richness and sheen to the halwa.

2. Stir constantly – This avoids clumping and ensures even roasting.

3. Use hot water or milk – Cold liquid can cause lumps or even splatter.

4. Adjust sugar – 1 cup sugar for 1 cup suji is standard but can be reduced to ¾ cup for less sweetness.

5. Rest briefly before serving – Letting it sit for 2–3 minutes improves texture.

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Variations to Try

Milk Halwa: Replace water with full-fat milk for a creamier result.

Kesari Halwa: Add food-grade orange colour and more saffron.

Coconut Suji Halwa: Add 2–3 tbsp of grated fresh coconut while roasting the suji.

Fruit Halwa: Add mashed banana or pineapple puree for a fruity twist.

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Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.

Reheat: Add a little water or milk and gently warm it on the hob or microwave.

Freezing is not recommended – texture changes when thawed.

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Nutritional Value (Per Serving – Approximate)

> These values may vary depending on quantity of ghee and sugar used.

Calories: 280–320 kcal

Fat: 14–18g

Carbohydrates: 35–40g

Protein: 4–5g

Sugar: 15–20g

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Frequently Asked Questions (FAQs)

Q1: Can I make suji halwa without ghee?

Technically yes, but ghee is essential for the traditional taste and texture. You may use unsalted butter or oil in vegan versions.

Q2: Why is my suji halwa lumpy?

This can happen if the water was added too quickly or was cold. Always use hot water and stir continuously.

Q3: Can I use coarse suji?

Yes, but roasting will take longer and texture will be grainier. Fine suji gives the smoothest result.

Q4: Is suji ka halwa healthy?

While it contains ghee and sugar, it also offers energy and is better than processed sweets in moderation. Opt for less sugar and more dry fruits for a healthier version.

Q5: Can I make it vegan?

Yes. Use oil or vegan butter and plant-based milk if desired.

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Conclusion

Suji ka Halwa is more than just a dessert – it’s a memory on a plate. Whether served during festive occasions, as a religious offering (prasad), or simply to satisfy your sweet tooth, this humble semolina pudding offers warmth, richness, and joy in every spoonful.

With just a handful of ingredients and a little technique, you can master this delicious Indian classic at home. Once you try it, it’s sure to become a regular on your dessert menu!

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 Learn how to make suji ka halwa – a traditional Indian dessert made from semolina, ghee, and sugar. Step-by-step guide using

 British English, perfect for festivals and family meals.

--- write ✍️ by foodie Parmod.