Sooji Halwa Recipe

Melt ghee and roast nuts

Place a 2-quart heavy-bottomed pan or nonstick skillet over medium heat. Add 2 tablespoons ghee. When it shimmers, add the sliced almonds, halved cashews, and raisins. Fry, stirring frequently, until nuts are lightly golden and raisins puff (about 2–3 minutes). Remove the nuts and raisins to a small bowl and keep aside.

Roast semolina

Add the remaining 2 tablespoons ghee to the same pan. Lower the heat to medium-low. Add 1 cup semolina and spread it into an even layer. Roast, stirring continuously with a spatula or wooden spoon so it browns evenly, until the semolina is aromatic and reaches a light golden color (about 6–8 minutes). Be careful not to burn; adjust heat as needed. This step develops the nutty flavor of the halwa.

Heat liquids

While roasting or just before the semolina is done, combine 3 cups water and 1/2 cup milk in a separate saucepan and bring to a gentle simmer. Keep it hot but not boiling hard — you will add this to the roasted semolina.

Add hot liquid to roasted semolina

Carefully and slowly pour the hot water-milk mixture into the roasted semolina while stirring continuously to prevent lumps and splatter. The mixture will sputter when liquid contacts hot ghee/semo. Stir vigorously until smooth and all liquid is incorporated (about 1–2 minutes).

Simmer and sweeten

Reduce heat to low and let the halwa cook for 3–4 minutes, stirring occasionally, until it thickens slightly. Add 3 tablespoons sugar, stir to dissolve completely, and continue cooking on low for another 2–3 minutes until the texture is glossy and coming together. If the halwa becomes too stiff, add up to 1–2 tablespoons hot water or milk to loosen.

Finish with cardamom and nuts

Stir in 1/2 teaspoon cardamom powder and the reserved toasted nuts and raisins. Mix thoroughly so flavors are evenly distributed. Taste and adjust sugar or cardamom if desired.

Rest and serve

Turn off the heat, cover the pan with a lid and let rest for 2 minutes to allow the halwa to set slightly. Spoon into serving bowls. Optionally drizzle a little extra warm ghee (about 1/2 teaspoon) on top of each serving for sheen. Serve warm.