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Best Easy Suji Ka Halwa Recipe

Name: Best Easy Suji Ka Halwa Recipe
Total time: 30 min
Yield: 120 g
Ingredients: semolina (suji) 1 cup; whole milk 2 cups; ghee 1.5 sticks; sugar 0.75 cup; slivered almonds 2 tbsp; raisins 2 tbsp; cardamom powder 0.5 tsp; saffron threads 0.25 tsp; salt 1 pinch

Warm, fragrant, and indulgent, Suji Ka Halwa is a classic Indian halwa that melts in your mouth. This cherished family dessert is prepared during festivals, religious occasions, and winter celebrations.

Cook 30 min Difficulty EASY 320 kcal

#vegetarian #indian dessert #festival sweet

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Ingredients

Main ingredients

semolina (suji) 1 cup
whole milk 2 cups
ghee 1.5 sticks
sugar 0.75 cup
slivered almonds 2 tbsp
raisins 2 tbsp

Seasonings/Sauce

cardamom powder 0.5 tsp
saffron threads 0.25 tsp
salt 1 pinch

Nutrition summary

Carbohydrates 42 g 52%

Protein 5 g 6%

Fat 14 g 42%

Serving size 120g

Cooking steps

1

Heat the ghee in a heavy-bottomed skillet over medium heat until fully melted and fragrant.
2

Add the semolina and roast, stirring constantly, keeping the heat at medium-low to prevent burning; sauté until the semolina turns golden and aromatic, about 5–7 minutes.
3

Warm the milk separately just until hot, then slowly pour it into the toasted semolina while stirring constantly to avoid lumps.
4

Add the sugar, cardamom powder, saffron threads, and a pinch of salt, then immediately lower the heat to simmer.
5

Cook, stirring frequently, until the mixture thickens, pulls away from the sides, and the ghee begins to separate (about 10–12 minutes); finally, stir in the slivered almonds and raisins, then serve warm.

Personalized Q&A

Q. What's the key ingredient in this Suji Ka Halwa recipe?

The star ingredient of Suji Ka Halwa is semolina (suji), which provides the classic nutty flavor and soft, melt-in-your-mouth texture characteristic of the dish. The generous use of ghee also gives richness and fragrance.

Q. How do I prevent lumps when adding milk to the roasted semolina?

To avoid lumps, make sure to pour warmed milk gradually into the hot, roasted semolina while stirring continuously. Keeping the heat at medium-low during this process and stirring briskly results in a smooth, silky halwa.

Q. How can I tell when the halwa is perfectly cooked?

The halwa is ready when the mixture thickens, pulls away from the sides of the pan, and you see ghee starting to separate. At this point, the texture should be soft without being runny, ensuring it melts in your mouth.

Q. How many calories and how much protein are there per serving?

Each 120g serving contains about 320 kcal with approximately 5g of protein, 42g of carbohydrates, and 14g of fat. Carbs provide 52% of calories, protein 6%, and fat 42%, fitting within a balanced dessert profile.

Best Easy Suji Ka Halwa Recipe

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