Give your sooji halwa a different taste with this recipe

sooji halwa

Making halwa with sooji is really takes too much time but this way is really so easy.I wasn’t a big fan of sooji halwa served as a dessert.But I really started enjoying it when I learnt to make it just how I like it :).



1 cup sooji (semolina)

1¼ cups sugar

1 cup oil

1 cup water + more for soaking sooji

¼ tsp (heaped) green cardamom powder

Raisins & slivered almonds for garnishing (or any nuts of your choice)


(Note:we used 1 cup of sugar for 1 cup of sooji. )



1. Measure the sooji in a bowl and completely cover with water (about 2- 2½ cups of water). Soak for at least 15 minutes.


2. Heat the oil and sugar in a pan over medium low heat until the sugar has melted and completely dissolved.


3. Just as the sugar mixture starts to change to a pale golden color (watch the sugar carefully as it can burn very quickly), add the sooji without draining the water. Add the 1 cup of water. Be careful as the mixture will be very hot and will splatter when water is added. Stir constantly using a metal or wooden spoon. (Non-stick utensils will not be able to withstand the high temperature of the sugar.)


Note: The sugar will solidify when you add the sooji. Don’t panic! It will melt as you stir.


4.  The halwa will be bubbling as all the water evaporates. Add the green cardamom.


5. Stir fry on medium heat until all the water evaporates from the mixture and the halwa emits a ‘roasted’ smell, around 8 minutes. The sooji should not have a raw, powdery taste or smell at this point. It will also start to ‘leave’ the sides of the pan/pot. If, with the bubbling oil, you can’t tell when it’s ‘done,’ then watch until it just starts to change color. This will happen only when all the water has evaporated. Remove from heat immediately. Be careful not to overcook it.


6. Put into a serving bowl and garnish with nuts and raisins.sooji halwa


I have made all the mistakes that one can possibly make when making this halwa:


1. Too little oil: The halwa will stick to the bottom of the pan when it’s done and will be a bit dry.


2. Too much oil: Just pour out the excess after it’s cooked. I like to leave at least some of the oil in as it keeps the halwa moist.


3. Too little water: You will end up with lumpy halwa and it won’t be as soft or moist. Some people like it this way.


4. Too much water: The halwa is quite forgiving in this event. Eventually it will evaporate and make the halwa soft.


5. Too little sugar: The general rule is you can’t add more sugar after the halwa has been cooked. But my experience is if you taste it as soon as it’s done and feel like it needs more, then add some as quickly as possible while it’s still warm and soft and you will be able to mix it in. The other option is to caramelize the sugar – you will have a good chance of mixing the sugar in properly when it’s in liquid form.


6. Too much sugar: Eat it a liiiittle bit at a time.


7. Sugar doesn’t dissolve in the oil and forms lumps: The heat was too high. Turn down the heat and add a little bit (about ¼ cup) of water while stirring. The sugar will dissolve.


8. Over-browned sugar: Throw it in the trash.


9. It turns dark and sticky: You over-cooked it.

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