Halwa (Indian Semolina Dessert) Recipe – Indian Special
Halwa is a beloved Indian dessert made with roasted semolina (sooji), ghee, sugar, and water or milk, often flavored with cardamom and garnished with nuts. Warm, rich, and aromatic, this comforting sweet treat is a staple at Indian festivals, religious ceremonies, and celebrations—served to guests as a symbol of hospitality and joy.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
Halwa Ingredients:
- 1 cup semolina (sooji/rava)
- 1/2 cup ghee (clarified butter)
- 3/4 to 1 cup sugar (adjust to taste)
- 2 1/2 cups water (or milk for richer texture)
- 1/4 tsp cardamom powder
- 2 tbsp chopped cashews
- 1 tbsp raisins
- Optional: sliced almonds, saffron strands, or edible camphor for garnish
Prepare the Liquid Base:
In a separate saucepan, heat water (or milk) until warm—not boiling.
Stir in sugar and cardamom powder. Set aside.
Roast the Semolina:
In a heavy-bottomed pan or kadhai, heat ghee on medium heat.
Add semolina and roast it slowly, stirring constantly, until golden brown and aromatic (about 7–8 minutes).
In the last 1–2 minutes, add cashews and raisins and roast along with the semolina.
Add the Liquid & Cook:
Slowly pour in the warm sugar-water mixture while stirring continuously to avoid lumps.
Stir well and cook on low-medium heat until the mixture thickens and ghee starts to separate from the sides (5–7 minutes).
Cover and let rest for 2–3 minutes before serving.
Recipe Notes :
Liquid Ratio Tip: For softer halwa, use more water or milk (up to 3 cups).
Sweetness: Start with 3/4 cup sugar; adjust based on preference.
Make It Royal: Add saffron-soaked milk or rose water for an extra festive touch.
Storage: Best enjoyed warm, but can be refrigerated for 2–3 days. Reheat with a splash of milk or water.
Variations:
Atta Halwa: Use whole wheat flour instead of semolina.
Moong Dal Halwa: Use yellow moong lentils, soaked and ground, then slow-cooked.
Carrot Halwa (Gajar Halwa): Uses grated carrots and milk instead of semolina.
