Halwas of any kind are a very popular Indian dessert in India. I grew up eating atta halwa (kada parshad) and sooji halwa. Who doesn’t like eating fried dough with sugar (think doughnuts, churros, etc.). It is the ultimate comfort food and can keep you satisfied for hours. In this recipe, I will show you how to master a one-pot fool-proof sooji halwa. My recipe is easy and simple to follow.

The main ingredients in this recipe are sooji, ghee, water, and sugar. People often get confused and overwhelmed with the measurements of each ingredient but I am here to keep things simple for you guys. To make a perfect fool-proof sooji halwa, you need equal parts of ghee, sooji, and sugar and 4 times the water. That’s it-it’s that simple!

Start by roasting the sooji in ghee for about 7-10 minutes. Then add your mixed nuts and cardamom powder and roast for a few more minutes. Then add water and roast till the ghee is separated and then add sugar and cook till the halwa separates from the pan. The whole recipe comes together in under 25 minutes.

What is Sooji?

Sooji, also popularly called semolina or rava is made from dried durum wheat. Sooji is usually slightly yellow in color and has a coarse and grainy texture. You can use it in your puris, bhaturas, or parathas to add that ever so slight crunch to them.

Do I use fine or coarse sooji for this recipe?

I have made the sooji halwa with both kinds of soojis and love the taste. The coarse sooji is thicker and grainier and the fine sooji is almost like powder. It really depends on your preference but for this recipe they both work.

Can I make sooji halwa without ghee?

The traditional recipe calls for ghee but I have made all types of halwas in butter also. The taste is obviously slightly different but it is still delicious. You will want to make sure to cook it on low flame so that the butter does not burn.

Can I freeze sooji halwa?

Leftover halwa can be frozen for up to 3 months. Defrost it by transferring it to the refrigerator for up to 8 hours or overnight. Heat it in a pan and add some water to it to bring it to the right consistency.

Can I use milk in my sooji halwa?

The use of my milk will change the recipe to a sheera and not a halwa. Sheera is a warm drink usually prepared with atta, besan or sooji. It is usually consumed in winters to keep the body temperature warm.

Some of my other recipes worth trying!

• Sooji Dhokla
• One-Pot Kada Parshad (atte ka halwa)
• Besan Burfi
• Instant Pot Seviyan
• Coconut Burfi