Sooji Halwa
An authentic dessert recipe from Punjab, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Sooji Halwa is a treasured dessert dish from Punjab, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
0/9 gatheredCooking Instructions
Boil water with sugar and saffron until sugar dissolves completely. Set aside.
Heat ghee in a heavy-bottomed pan. Add cashews and almonds, fry until golden. Remove and set aside.
Add semolina to the remaining ghee. Roast on medium heat, stirring continuously, until it turns light golden and smells nutty, about 8–10 minutes.
Carefully pour the hot sugar syrup into the roasted semolina (it will splutter — stand back).
Stir vigorously to avoid lumps. The halwa will thicken rapidly.
Add cardamom powder and raisins. Stir well.
Cover and cook on low heat for 3–4 minutes, stirring occasionally.
When ghee starts to separate from the edges, the halwa is ready.
Garnish with fried cashews and almonds. Serve warm.
Cook
20 mins
Serves
4 servings
Level
Easy