Suji Ka Halwa Recipe (Semolina Pudding)

Servings: 6–8 people
Preparation Time: 5–10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes

Suji Ka Halwa, or Semolina Pudding, is a classic South Asian dessert that carries the warmth of family gatherings and festive mornings. Every spoonful of this soft, fragrant halwa brings back childhood memories of weekend breakfasts, Eid celebrations, or quiet evenings with tea shared among family.

What makes Suji Ka Halwa so special is its simplicity — transforming a few pantry staples into something comforting, delicious, and truly timeless. The slow roasting of semolina with cardamom, the gentle bubbling of sweet syrup, and the final sprinkling of nuts create not just dessert, but an experience tied deeply to family and tradition.

Let’s walk through how you can recreate this delightful dish at home.

Ingredients

For the sugar syrup (chasni):

• 6 glasses water
• 2 cups sugar

For the semolina mixture:

• 2 cups suji (semolina)
• 1½ cups oil
• 3–4 pods green cardamom
• 4 tablespoons crushed coconut
• 15–20 chopped almonds

These ingredients are simple yet, when cooked patiently, come together in a halwa that’s rich, aromatic, and comforting.

Step-by-Step Instructions

Step 1: Make the Sugar Syrup (Chasni)

In a large pot, add water and sugar. Stir to dissolve the sugar, then bring to a boil over medium heat. Once the syrup bubbles and the sugar has fully dissolved, remove it from heat and keep aside. This syrup will later soak into the roasted semolina, giving the halwa its soft texture.

Step 2: Roast the Semolina

In a separate heavy-bottomed pan, heat oil over medium flame. Add the green cardamom pods to release their aroma. Now, add the semolina. Stir constantly and gently roast the semolina for 2–3 minutes, until it smells nutty and begins turning light golden.

Next, add crushed coconut and mix it into the semolina. The coconut adds subtle sweetness and texture, making the halwa taste extra special.

Step 3: Combine and Cook

Carefully pour the hot sugar syrup into the roasted semolina mixture. Be careful — it will bubble up quickly. Immediately cover the pot with a lid for a few seconds to manage the steam. Then uncover and stir slowly so that the semolina absorbs the syrup evenly.

Continue to cook on medium flame for about 2 minutes until the mixture thickens and turns glossy.

Step 4: Finish and Serve

Once the halwa reaches a soft, pudding-like consistency, sprinkle chopped almonds on top and stir gently. The almonds add a lovely crunch and richness.

Serve your Suji Ka Halwa warm, straight from the pot, and enjoy the familiar, comforting sweetness.

Tips for the Perfect Halwa

• Roast semolina patiently; it shouldn’t burn or darken too quickly.
  
• Stir constantly to avoid lumps.
  
• Fresh cardamom pods give the best aroma.
  
• Adjust sugar according to your taste — you can make it lighter or richer.
  
• Crushed coconut and almonds are optional but add festive texture.

Serving Suggestions

Suji Ka Halwa is wonderfully versatile. Traditionally, it’s enjoyed:

• Warm for breakfast with poori (fried bread).
  
• As part of a festive meal alongside kheer or sheer khurma.
  
• In small bowls with tea on winter evenings.
  

Its soft, sweet texture and nutty aroma make it a favorite for every occasion.

Final Thoughts

Suji Ka Halwa isn’t just a dessert; it’s a piece of tradition passed down through generations. From Eid mornings to everyday tea times, it remains a dish that brings everyone together around the table. Each spoonful is filled with nostalgia, comfort, and the love of home cooking.

If you enjoyed this recipe, explore more traditional favorites on our website, like Besan Ka Halwa, Sheer Khurma, and Sabudana Ki Kheer.
Bring the warmth of family recipes to your kitchen, and happy cooking!