Suji ka Halwa

top view of 3 wooden bowls containing semolina pudding and a grey napkin on the side

Does Suji ka halwa even need an introduction? The pet favorite suji ka halwa aka semolina pudding, is made in every brown household and is one of the easiest halwas to make! There’s different types of semolina halwas in India and Pakistan. But this particular Suji ka halwa is eaten popularly paired with puri and makes a kickass halwa puri combo for breakfast! Imma gonna make this super easy for you so that you can ALWAYS nail the recipe!

How to make Suji ka halwa?

Prepare Sugar Syrup.

So to make this halwa, you need a pot and a pan. The pot is where the halwa is going to be eventually assembled. We are going to start by making a simple sugar syrup in the pot. You only need water, sugar and a little food color to make this happen.

yellow colored water with sugar in it in a black pot

I use a rich amber yellow food color for this halwa because that’s how we’ve always had it in dhabas (restaurant) and home. You can always add more color later if it turns out lighter than you expected.

Let the water start simmering at medium flame and make sure all the sugar has dissolved. Set the pot aside at low to medium flame so that the water keeps simmering on the side.

Saute the Suji (Semolina)

After setting your pot of water aside, bring forward a pan. We are going to add ghee or clarified butter in the pan along with a few green cardamom.

FUN FACT: The green cardamom is the Western equivalent of Vanilla essence. You’ll find it in most of South Asian desserts. It adds aroma and a subtle flavor characteristic of South Asian food.

a black frying pan with some cardamom and liquid ghee in it and a wooden spoon

We are going to heat the ghee at medium flame. When you hear a slight crackle sound from the cardamom, that means your ghee is ready. Lower the flame to low and add semolina.

a black frying pan with raw semolina in it with a wooden spoon

Stir the semolina with a wooden spoon until it absorbs all the ghee. Now saute it for about 5 mins. Semolina is generally a creamy yellowish hue. And when it is sauted for long, it will turn brown. For this recipe, we DON’T want the semolina to turn brown. We are only going to saute it for 5 to 8 mins until you can smell a nice rich aroma in your kitchen.

Here’s the fun part. Now use a ladle to drop of 1 spoonful of the water syrup in the semolina and mix well. Do it one more time. This helps in preventing semolina to clump up when its added to the rest of the sugar syrup.

Now add this softened up suji into the remaining sugar syrup.

semolina in yellow color halfway cooked through

And mix well. Cover the pot and let the suji simmer for 5 mins at medium flame. Remove lid and stir a little bit. Cover the pot again and simmer for another 5 mins at low flame.

suji ka halwa coming together in a black pot with a wooden spoon in it.

When you stir your halwa know, you’ll see that it doesn’t stick to the edges anymore and has thickened up. That’s when you know its done.

You can adjust your sugar and food color at this point. If you feel like your semolina needs more sugar, just dissolve some in 1/4th cup of water and add. And saute at high flame for 2 mins. It is a very forgiving dessert like that.

To finish it off, add 2 tbsp of Milk powder (like Nido) and you are done!

Note: Also, remember that Suji ka halwa thickens up a bit after it cools down as well. So don’t try to overcook it as it’ll dry out

front view of suji ka halwa in a bowl with 2 similar bowls showing in the background

Top it off with almond shavings or pistachio crumbs and serve with either puri in breakfast or as a dessert.

How long can it survive?

It can survive in the fridge for up-to a week easy. It is also totally freezable. You can put it in a zip lock bag and freeze it indefinitely.

sooji ka halwa

sooji ka halwa

Yield: 10 servings as a dessert
Cook Time: 18 minutes
Total Time: 18 minutes

A traditional Pakistani / Indian sweet semolina halwa or pudding, eaten as a dessert or paired with puris (fried bread)


  • 1 cup semolina (sooji)
  • 1/2 cup ghee or clarified butter
  • 4 to 5 green cardamom
  • 4 1/2 cup of water
  • 1 1/2 cup of sugar (or to taste)
  • 2 tbsp of Nido
  • yellow food color (optional)


  1. In a pot add water, sugar and food color and keep on high flame.
  2. Let the water boil. Once the water starts to boil, lower the temperature to medium flame and let it simmer.
  3. In the meantime, in another pot or a frying pan, add ghee and cardamom.
  4. Wait for the ghee to be fully liquefied and let it heat up for another 2 mins at medium flame.
  5. Reduce the flame to low and add the semolina in ghee. Stir the semolina till it absorbs all the ghee. Now saute for 5 mins or so making sure the semolina doesn't turn brown.
  6. After 5 mins, add a ladle full of the hot sugar syrup in this semolina and mix it well. Add another ladle of sugar syrup as well.
  7. Now turn of flame and transfer this semolina in the pot of sugar syrup. Mix well to avoid any clumps.
  8. Cover the pot and let it simmer at medium flame for 5 mins.
  9. Reduce the flame and cook for another 5 mins.
  10. Stir around to see if the whole halwa seems to be binding together. If it does, turn off flame.
  11. Sprinkle almond shavings or ground pistachio and serve warm.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 278Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 5mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 2g

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Urooba Faheem
Urooba Faheem

Tried this today! Such a fantastic flavorful recipe! Thank you! โค๏ธ

Zarish Asim
Zarish Asim

AMAZING recipe! Turned out great!

Tayyaba Aslam
Tayyaba Aslam

Tried this recipe today and absolutely loved it!! So simple and turned out amazingg!! Thank you โค๏ธ

Hamail Pirt
Hamail Pirt

I like your recipes really very much โ™ฅ๏ธ this one too is really easy and yummy! Tried this halwa today ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป


I’ve tried it this morning โ™ฅ๏ธ and it is love! Easy peeasy and tasty!!!

Mariam Pirzadah
Mariam Pirzadah

I’ve tried it this morning! Easy and tasty โ™ฅ๏ธ


absolutely loved this recipe. the addition of milk powder in the end, made a major difference to the texture.


I made it today for nababarsha in Bengal i.e. Bengali New year….it was sooo good and too simple to make .. thanks a ton…loads of love