YouTube
Learn . Laugh . Eat

Sooji Halwa

Prep: 5 mins

Cook: 20 mins

A delicious Indian sweet street food treat of creamy, nutty semolina.

  • 1/2 cup sugar

  • 3/4 cup water

  • 3/4 cup milk

  • 1 tsp ghee

  • 90g sooji (semolina)

  • 50g cashew nuts (broken into small pieces)

  • pinch of cardamom powder

  • First toast the semolina in the ghee in a shallow pan on a medium heat, until lightly browned.

  • Once the semolina starts to colour (after about 1 minute), pop the cashews in and allow to toast with the semolina. Take that off the heat now and prepare the liquid.

  • Add the sugar, water and milk to a pan. Stir and let it heat up on a medium heat. Gently warm the liquids to dissolve the sugar. Now add cardamom powder to the milk. That will gently spice the liquid. Get your semolina back up to a very low heat, and add the milk mixture gradually whisking constantly.

  • Keep stirring on a low heat for 8 to 10 mins, until the sooji has absorbed all the moisture and thickens. Serve in a shallow dish. For an alternative add raisins to the pan when the sooji is ready. The residual heat will heat them up. Garnish with toasted almond flakes and serve sooji halwa warm!

How To Make Sooji Halwa

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 1/2 cup sugar

  • 3/4 cup water

  • 3/4 cup milk

  • 1 tsp ghee

  • 90g sooji (semolina)

  • 50g cashew nuts (broken into small pieces)

  • pinch of cardamom powder


  • First toast the semolina in the ghee in a shallow pan on a medium heat, until lightly browned.

  • Once the semolina starts to colour (after about 1 minute), pop the cashews in and allow to toast with the semolina. Take that off the heat now and prepare the liquid.

  • Add the sugar, water and milk to a pan. Stir and let it heat up on a medium heat. Gently warm the liquids to dissolve the sugar. Now add cardamom powder to the milk. That will gently spice the liquid. Get your semolina back up to a very low heat, and add the milk mixture gradually whisking constantly.

  • Keep stirring on a low heat for 8 to 10 mins, until the sooji has absorbed all the moisture and thickens. Serve in a shallow dish. For an alternative add raisins to the pan when the sooji is ready. The residual heat will heat them up. Garnish with toasted almond flakes and serve sooji halwa warm!

How To Make Sooji Halwa

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon