Sooji Ka Halwa

Halwa is welcomed anytime at our home, and with the onset of winters, it somewhat becomes a necessity to us. Hot and sweet sooji ka halwa after a good dinner, or waking up to the smell of this freshly made sweet is going to be a delight after you read this recipe.


What is Sooji Ka Halwa?

Suji is a type of halvah created by toasting semolina in ghee or oil and sweetening with honey or sugar syrup. It can be eaten as a dessert or for breakfast. Semolina, sugar or honey, ghee, and occasionally milk are the only ingredients needed for the basic recipe. Dried or fresh fruits, nuts, shredded coconut, and various garnishes are examples of variations on this.


Quick and Easy Sooji Ka Halwa 

Making sooji ka halwa couldn’t be easier than this! The measurements are easy to remember and the ingredients are easily available in any pantry, so let's go ahead and spare 20 minutes of our time to make this amazing halwa.


How to make Sooji Ka Halwa 

  1. Start by making the sugar syrup, by adding the caster sugar and water in a Trivantage milk pan. Heat the water on medium heat till the sugar is dissolved.  
  2. While the sugar dissolves, in a Trivantage kadai, melt the ghee and add sooji to the melted ghee. Roast the sooji with the ghee for 7-8 minutes. While roasting also add some besan to the kadai.  
  3. Rost the halwa till the colour of the sooji turns into a light brown and the halwa smells nutty. At this stage add the sugar syrup into the kadai and continue mixing it evenly. 
  4. Once the water is mixed, reduce the heat to low and cover the halwa for 1-2 minutes till the water is completely absorbed. Take off the lid and mix till the halwa is at your desired texture.   
  5. Serve the halwa hot with some chopped nuts on top.   

More Delicious Halwa Recipe:


1. Sugar Free Ragi Halwa

2. Kada Prasad (Atte ka Halwa)

3. Gajar Ka Halwa


Expert Tips

  1. Prepare all the ingredients before starting the halwa as everything happens fast.
  2. Stand away from the kadai while adding the water.
  3. Reduce the halwa on low at the end.


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