Suji Ka Halwa

Heat ghee in a thick-bottomed pan. To know more, swipe up!

Add fine semolina (suji or rava) to the ghee.

Also, add halved cashews.

Mix well and begin roasting the suji and cashews.

Keep stirring so that the suji grains don't stick to the pan and are roasted evenly.

Roast suji till you see the ghee getting separated and the cashews turning golden. To know more, swipe up!

When the suji is fried well, add chironji, golden raisins and edible camphor.

Next, add cardamom powder.

Stir well to mix.

While the suji is roasting, take sugar in another pan. To know more, swipe up!

Add water to the sugar.

Keep the pan on the stovetop on medium-low to medium heat. Stir with a spoon to dissolve the sugar.

Bring water-sugar solution to a boil.

Pour the bubbling water-sugar solution in the suji mixture slowly. Stir continuously.

Mix very well so that lumps are not formed.

The suji grains will begin to absorb the water and swell.

The halwa mixture will start thickening. Keep stirring often.

This picture shows the thickened halwa mixture, which is still soft, moist and has a pudding-like consistency.

Once all the water is absorbed, you will notice the change in the texture. The ghee will also be visible at the sides.

Keep stirring and cooking till you get the final texture of the suji ka halwa like in the picture. To know more, swipe up!

Serve sooji ka halwa hot, warm or at room temperature. For more recipes, visit