Suji Ka Halwa Recipe

Suji Ka Halwa Recipe Video

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Suji Ka Halwa Recipe

Ingredients For Suji Ka Halwa Recipe

  • 3/4 cup suji/rava/semolina
  • 1/4 cup atta/whole wheat flour
  • 1 cup sugar
  • 3/4 cup  ghee/clarified butter
  • 4 cups water
  • 1 teaspoon cardamom powder
  • 12-15 roughly chopped almonds
  • 12-15 roughly chopped pistachios/pista
  • 12-15 roughly chopped cashews/kaju
  • 2 tablespoon raisins/kismish

*Please read the Recipe Note section at the bottom of the recipe for measurement details.

Main Equipments Used

  • Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
  • Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

The sugar syrup

  1. In a pan take water and add sugar to it. Cook till the sugar melts completely. Don’t have to boil it.
  2. Now add all the dried fruits ( almonds, cashews, Pistachios and raisins) and cardamom powder to it.
  3. Stir it well and keep it aside till we make our halwa.

The Halwa

  1. In a heavy bottom pan over medium heat, add ghee and once it melts add suji/semolina and atta/whole wheat flour to it. Roast them till slightly golden brown or till the mixture turns aromatic.
  2. Keep stirring continuously to avoid it from burning. The mixture will turn frothy and begin to release ghee.
  3. Once it turns slightly golden in colour, bring the flame to low and add the sugar syrup to it.
  4. Keep your face and hands at a distance because the sugar syrup may splash.
  5. Now turn the heat to medium and cook for 8-10 minutes till the water is absorbed by the suji and atta.
  6. Add two teaspoons of ghee and cook for another two minutes, stirring it continously.
  7. As the halwa begins to cool down it will thicken up, so don’t overcook it.
  8. Serve hot or hold.
  9. Store in refrigerator, in an airtight container for up to a week.

Recipe Notes For Suji Ka Halwa

  • In this recipe, I have not mentioned the ingredients in grams or ml, because here we have to measure everything (both dried and liquid ingredients) from the same cup or katori. You can take any cup as big or small but make sure the ratio of all the ingredients remains the same and you measure all the ingredients from the same cup. The recipe can be multiplied or divided as per the requirement.
  • Whole wheat flour/atta will combine the semolina together and make the halwa soft and moist. Please do not skip this.

Step By Step In Pictures For Suji Ka Halwa

  1. For the sugar syrup, in a pan take water.

2. Now add sugar to it.

3. Cook till the sugar melts completely, don’t boil it.

4. Now add all the dried fruits ( almonds, cashews, Pistachios and raisins)

5. Finally add the cardamom powder and keep it aside till we make our halwa

6. For halwa, in a heavy bottom pan over medium heat, add ghee and melt it.

7. Once it melts add suji/ semolina to it.

8. Now add atta/whole wheat flour.

9. Roast them till slightly golden brown or till the mixture turns aromatic.

10. The mixture will turn frothy and begin to release ghee.

11. Once it turns slightly golden in colour, bring the flame to low and add the sugar syrup to it. Keep your face and hands at a distance because the sugar syrup may splash.

12. Now turn the heat to medium and cook for 8-10 minutes till the water is absorbed by the suji and atta.

13. Cook till the halwa becomes thick.

14. Add two teaspoons of ghee and cook for another two minutes, stirring it continously.

15.  As the halwa begins to cool down it will thicken up, so don’t overcook it.

16. Serve hot or cold. Store in refrigerator, in an airtight container for up to a week.

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