Sooji halwa for Karva Chauth
A simple semolina halwa with ghee and cardamom, ready for the sargi thali or evening table.
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Ingredients
- 1 cup fine sooji (semolina)
- ⅓ cup ghee
- ½ cup sugar, or up to ¾ cup for a sweeter halwa
- ¼ tsp ground cardamom
- 1 tbsp chopped nuts or raisins, optional
How to make it
- Heat ghee in a heavy pan over medium-low heat. Add sooji and stir continuously for about 8–10 minutes until fragrant and lightly golden.
- In a second saucepan, heat the water with sugar and cardamom until the sugar dissolves. Keep it hot.
- Lower the heat under the sooji. Add the hot liquid slowly in several portions, standing back from the steam and splashes.
- Stir after each addition, breaking up any lumps with the spoon. Keep children away from this stage.
- Cook for another 4–6 minutes, stirring, until the semolina has absorbed the liquid and the halwa pulls together softly.
- Fold in optional nuts or raisins, cover off the heat for a minute and serve warm.
Good to know
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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