North Indian Sooji Halwa Recipe

Give this delicious Sooji Ka Halwa a try for the festivals or even as a special dessert after a north indian meal. It's simple and delicious and all it takes is just 15 minutes. The north Indians eat the sooji halwa as is, or serve it as a meal along with kala chana and puris.

Archana Doshi
North Indian Sooji Halwa Recipe
3572 ratings.

North Indian Sooji Ka Halwa Recipe is a pudding made from semolina, flavored with saffron and other spices topped with nuts. 

The Sooji Halwa is made along with ghee and you will keep making this halwa more often & enjoy it guilt free with the lovely taste! 

Serve the Sooji Ka Halwa along with Puri and Amritsari Chole With Kala Chana for a simple and delicious Sunday lunch. 

If you are looking for more Halwa Recipes then you should try some of these favorites

Course: Dessert
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 1 cup Sooji (Semolina/ Rava)
  • 1/2 cup Ghee
  • 3/4 cup Sugar
  • 1 cup Milk
  • 2 cups Water
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 2 Saffron strands , strands
  • 1 tablespoon Ghee
  • 10 Cashew nuts , halved
  • 2 tablespoons Sultana Raisins

How to make North Indian Sooji Halwa Recipe

  1. To begin making the Sooji Ka Halwa Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.

  2. In wide heavy bottomed pan heat ghee on medium heat; add the semolina (rava/sooji) and roast until the semolina gives out a roasted aroma and also turns light golden brown color. Take care not to let it over brown.

  3. Gradually begin to stir in the hot liquid mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to the semolina.

  4. Keep stirring the mixture and the semolina will continue to thicken. Once it has thickened it will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.

  5. You will notice the sooji is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let the sooji ka halwa to rest for a few minutes.

  6. In another small pan; heat the ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.

  7. Turn off heat and stir this to the Sooji Halwa

  8. Serve the Sooji Halwa along with Puri and Amritsari Chole With Kala Chana for a simple and delicious Sunday lunch.