Posted on 26th Jun 2026

Suji Halwa (Indian Semolina Dessert)

Suji Halwa is a rich, comforting Indian dessert made from toasted semolina cooked in a fragrant mixture of milk, sugar and ghee. Lightly spiced with cardamom and enriched with nuts, it’s creamy, nutty and deeply nostalgic.

Cuisine

Indian

Time

25 mins

Servings

2 people

Ingredients

150g semolina (suji)
50g ghee (clarified butter)
2 tablespoons cashews, chopped
250ml milk
150ml water
60–80g sugar (to taste)
½ teaspoon ground cardamom
Handful raisins (optional)
Almonds (for garnish)

Method

PREPARATION

Heat a pan over medium heat and add the ghee. Add the semolina and toast gently, stirring continuously until lightly golden and aromatic.
Add chopped cashews and continue to toast until lightly golden, then remove the pan from heat and set aside.

COOKING

In a separate pan, combine milk, water and sugar. Heat gently until the sugar fully dissolves, then stir in the ground cardamom.
Return the semolina mixture to low heat and gradually pour in the warm liquid, whisking continuously to avoid lumps.
Cook on low heat, stirring constantly until the mixture thickens and begins to absorb the liquid.
Continue cooking for 8–10 minutes until the semolina becomes smooth, creamy and fully hydrated.
Stir in raisins (if using) and allow them to soften in the residual heat.
Spoon the mixture into serving dishes or a tray and press lightly to shape.
Garnish with almonds and serve warm.

School of Wok Tips

• Stir constantly when adding liquid to prevent lumps forming.
• Toasting level controls flavour—lighter for delicate, darker for nuttier taste.