PAGE

Suji ka Halwa Recipe (with Step by Step Photos)

Preparation Time: 5 minutes

Cooking Time: 20 minutes
Serves: 2 servings
Cooking Measurement Guide
Ingredients:
1/2 cup Sooji (semolina/rava)
1/3 cup Ghee (clarified butter)
1 cups Water
1/2 cup Sugar
5 Almonds (badam), sliced
5 Cashew nuts (kaju), chopped
1/4 teaspoon Cardamom Powder
Directions:
1)

Boil 1 cups water in a bowl

for 3-4 minutes. Remove it
from the flame and keep aside
until you reach step-4 below.

2)
Take sooji in a pan, add ghee
and heat it over medium

PAGE

flame.
3)

Stir and mix using spatula.

4)
Roast it on a medium flame
until golden-brown. It will
take anywhere between 8 to
10 minutes.

5)

Turn flame to low; slowly add

boiled water and mix by
stirring constantly (add water
only in small incremental
quantities because it will
splutter as soon as you add
it).
6)

Stir and cook to avoid any

lump formation
7)
Increase flame to medium

PAGE

and cook until all water gets absorbed. Add sugar and cardamom powder
8)
Stir until sugar dissolves and
it

has

semi-solid

consistency. Add and mix

almonds and cashew nuts
after reserving some of them
for garnishing.
9)
The

suji

halwa

is

now ready
for
serving.
Tips

and

Variations:
Rep
lace
water
with
milk to

enhance its taste and make it softer. The recipe remains exactly the same.

Dissolve 4-5 saffron strands in 2 tablespoons milk for 5 minutes and add it in the mixture

in step-5 to make traditional kesar and badam sooji ka halwa.

Taste: Mild sweet and soft.
Serving Ideas: Serve warm rava halwa in breakfast along with puris (made from wheat flour).
Alternatively allow it to set for a few hours, cut it into pieces and serve it as a desert.