Sooji halwa for Karva Chauth
A simple semolina halwa with ghee and cardamom, ready for the sargi thali or evening table.
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4 small servings
Before you begin
The flavour of sooji halwa comes from roasting the semolina patiently before adding liquid. This water-based version makes four small servings. Measure everything before turning on the heat because the final mixing stage moves quickly.
Ingredients 🧂
- 1 cup fine sooji (semolina)
- ⅓ cup ghee
- ½ cup sugar, or up to ¾ cup for a sweeter halwa
- 2½ cups water
- ¼ tsp ground cardamom
- 1 tbsp chopped nuts or raisins, optional
Method 👩🍳
- 1Heat ghee in a heavy pan over medium-low heat. Add sooji and stir continuously for about 8–10 minutes until fragrant and lightly golden.
- 2In a second saucepan, heat the water with sugar and cardamom until the sugar dissolves. Keep it hot.
- 3Lower the heat under the sooji. Add the hot liquid slowly in several portions, standing back from the steam and splashes.
- 4Stir after each addition, breaking up any lumps with the spoon. Keep children away from this stage.
- 5Cook for another 4–6 minutes, stirring, until the semolina has absorbed the liquid and the halwa pulls together softly.
- 6Fold in optional nuts or raisins, cover off the heat for a minute and serve warm.
Helpful tips 💡
- If the halwa is too firm, stir in a splash of hot water over low heat.
- Semolina contains wheat; use a different sweet for anyone avoiding gluten.
Make ahead & storage
Measure the dry ingredients ahead. Halwa is best served freshly made; refrigerate cooked leftovers promptly and reheat thoroughly with a little water to loosen.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Why does sooji halwa taste raw?
The semolina needs enough time in the ghee before the liquid is added. Roast over medium-low heat until fragrant, rather than rushing with a high flame.
How can I avoid lumps in halwa?
Keep the liquid hot, add it gradually and stir continuously. Break small lumps immediately while the mixture is still loose.