suji halwa recipe
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4.83 from 46 votes

suji ka halwa

Suji ka halwa is a classic Indian semolina pudding made with sugar, ghee and dry fruits. The recipe I have shared is a family heirloom recipe. We have been making this suji halwa recipe for decades during family get togethers, special occasions & festivals. The sooji halwa recipe can be easily halved, doubled or tripled.
Prep Time1 min
Cook Time14 mins
Total Time15 mins
Course: desserts, sweets
Cuisine: indian, north indian
Servings: 4
Calories: 363kcal
Author: Dassana Amit


  • ½ cup suji - 100 grams( fine rava or semolina or cream of wheat)
  • cup sugar - 80 grams or approximate 5 to 6 tablespoons sugar or add as required
  • cup ghee - approximate 6 tablespoons of ghee
  • ½ teaspoon cardamom powder - or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)
  • 10 to 12 cashews - halved or whole (kaju)
  • 2 tablespoons raisins (kishmish)
  • 1 teaspoon chironji - optional (charoli)
  • 1.25 cups water - can also add 1 cup water
  • 1 pinch edible camphor (optional)


preparation for suji ka halwa

  • Crush the green cardamom seeds to a fine powder in a mortar-pestle and keep aside. Remove the husks
  • Keep a kadai or pan on a low flame.
  • Add the ghee and when the ghee is heating up, do the following.
  • Take the sugar and water in another pan.
  • Keep this pan on a medium to high flame and let the sugar solution come to a boil.
  • Once the ghee becomes hot, add the suji (semolina) & cashews and stir.
  • Keep on stirring the suji (semolina) so that the grains does not stick to the pan and are fried evenly.
  • Meanwhile keep your attention on the sugar solution also.
  • If the mixture starts to boil, then lower the flame and let it simmer.
  • Keep on frying & stirring the semolina for 7 to 8 mins till the grains change their color and when the cashews also change to a light golden or golden.
  • Then add the cardamom powder, chironji, raisins and edible camphor (optional). Mix very well.

making suji ka halwa

  • Stir and then add the bubbling hot sugar solution slowly to the fried suji mixture.
  • Be careful as the mixture has the tendency to splutter.
  • Be quick enough to stir. The sooji will begin to absorb the water and swell.
  • Keep on stirring often till the whole mixture starts thickening and starts to leave the edges of the kadai or pan.
  • Serve sooji halwa hot or warm or when cooled at room temperature.



  • Use the fine variety of suji for making halwa.
  • Recipe can be halved or doubled or tripled. 
  • Add a pinch of edible camphor if you are making suji halwa for religious occasions. 
  • When adding the sugar solution to the rava, it has to be boiling and bubbling hot. If the sugar solution becomes warm, then heat it up till it comes to a boil. The fried rava mixture also has to be hot when the sugar solution is added.
  • When you begin roasting the rava, at the same time, keep the sugar solution to boil on another burner.
  • You can reduce both the amount of sugar and ghee.
  • Jaggery can be also added instead of sugar. First, add jaggery in water and heat the water till it becomes warm. When all the jaggery is dissolved, strain the solution to get rid of impurities. Put the strained solution back in the pan and heat till it comes to a boil.
  • You can add milk instead of water. 
  • You can add your choice of dry fruits and nuts. 
  • For flavoring and aroma apart from cardamom powder you can also add saffron strands or even rose water. 
  • For less sweet taste in rava sheera, add ¼ cup sugar. 


Calories: 363kcal | Carbohydrates: 40g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 32mg | Potassium: 115mg | Fiber: 48g | Sugar: 21g | Vitamin A: 600IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 7.8mg