Sooji (semolina) Halwa


Serves: 6


  • 2 cups semolina/sooji
  • 4 cups water or milk
  • A thick pinch of saffron approx. 30-40 strands of saffron dissolved in 2 tbsps. water
  • 9 to 10 tbsps. AAC ghee
  • 1.5 cups sugar or as required
  • ½ cup cashew nuts
  • 7 to 8 cardamom pods, crushed or 1 tsp cardamom powder


  • Heat a pan and roast the semolina for 10-11 minutes on a low flame. Keep on stirring in between so that the semolina does not burn and gets a uniform colour. Keep aside.
  • Warm 2 tbsp. water and add saffron to it.
  • In another pan take water and sugar and give it one rolling boil. Close the fire. Strain the water to remove the sugar impurities and keep aside.
  • In a kadai or pan, melt ghee. Fry cashew nuts in the ghee till golden brown.
  • Add the roasted semolina and mix it with the ghee.
  • Mix everything well and after 2-3 minutes add the crushed cardamom.
  • Roast the semolina, ghee, cardamom, cashew nuts mixture for 12-15 minutes on a low flame.
  • Add the hot sugar water to the semolina slowly and gradually.
  • Keep on stirring while adding the sugar solution. Take care to see that no lumps are formed.
  • Also add the saffron dissolved water to this.
  • Stir the whole mixture very well and let the sooji halwa cook for 5-6 minutes more.
  • Serve saffron sooji halwa hot.

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