Go Back
+ servings
aerial shot of suji halwa in a stainless steel bowl
Print Recipe
5 from 4 votes

Suji Ka Halwa Recipe

Suji Ka Halwa is a simple, delicious Indian sweet dish made with semolina (suji/rava), sugar, ghee, and water. Learn how to make sooji halwa in a few simple steps
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Servings: 2
Calories: 741kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai


  • ½ Cup ghee (clarified butter)
  • ½ Cup semolina (rava/sooji)
  • ½ Cup sugar or to taste
  • 1 teaspoon green cardamom powder (optional)
  • 3 Cup water, room temperature

Ingredients For Garnish:

  • 2 tablespoon sliced almonds and pistachio


  • In a heavy bottomed pan heat ghee over medium flame. 
  • Add semolina, reduce the heat to low and saute semolina over low heat till it turns deep brown in color, stirring continuously in between. Stirring is essential while roasting semolina so that it gets evenly roasted.
  • Roasting semolina over low heat is a time taking task. For more efficiency I usually keep myself engaged with other chores in the kitchen while semolina is getting roasted.
  • Once semolina is roasted add water and stay a bit far away from the pan as there is a lot of bubbling and splashing.
  • Once semolina calms down a bit after adding water stir continuously to avoid lump formation.  
  • Add sugar and cardamom powder. Stir once again to combine. Keep the flame to low.
  • Cover the pan with the lid and let halwa cook for 5 - 10 minutes over a low heat.
  • Remove the lid of the pan, stir, turn off the heat. Suji Halwa is of dropping consistency, if it seems too liquid, let it simmer for few more minutes over low heat.
  • Transfer suji halwa to serving bowls. Garnish with sliced almonds and pistachio. Serve warm.



The perfect ratio of suji:ghee:sugar is 1:1:1
If you are adding 1 cup of semolina then 4 cups of water are fine to make halwa.
After adding water, cover the pan with a lid as semolina bubbles and splutters around.
Store leftover suji halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave for 3 – 5 minutes before serving.
The best way to store leftover rava/sooji is first lightly roast it and allow it to cool. Then transfer to an airtight container and store in the refrigerator for longer shelf life. Or you can store it at room temperature. Check from time to time for bugs and molds. 


Calories: 741kcal | Carbohydrates: 81g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 115mg | Sodium: 26mg | Potassium: 78mg | Fiber: 2g | Sugar: 50g | Calcium: 21mg | Iron: 2mg