Sooji ka Halwa/Rawe ka Halwa

So finally the weather has turned beautiful and there is warmth in the air. People have started to enjoy the sun and I can smell wafts of BBQ’ed food from the neighborhood whenever I step outdoors. So, to celebrate spring, I had prepared Sooji ka halwa a few days back. This is one of the most easiest and delightful desserts that you can prepare in a jiffy and useful for those unexpected guests.

Semolina/Sooji/Rawa (fine variety)

Sooji aka Semolina is also called as Rawa (or rava), is a by-product of wheat, cooks very quickly and easily digestible. It is available in Indian grocery stores.

Sooji ka Halwa/Rawe ka Halwa ~ Semolina Dessert

To prepare this dessert, sooji is first roasted in ghee until a pleasant aroma exudes and it turns to a lovely sand color. Immediately the milk+sugar+saffron mixture is poured into it and allowed to cook for just a little while. If sooji is unavailable in the market, you can instead use farina, or cracked wheat, or cream of wheat whatever. There will be a slight difference in taste and will require a little more milk to cook, but it will be just as delicious.

Sooji ka Halwa/Rawe ka Halwa ~ Semolina Dessert
Makes – 4 (1/2 cup) servings


Semolina/Sooji/Rawa (fine variety) – 1/2 cup
Milk – 1 1/2 cups
Sugar – 3/4 cup
Saffron – two pinches
Ghee – 3 tbsp
Chopped nuts (Pistachios, Almonds, Cashewnuts) – for garnish (you can lightly fry them in ghee/oil if you want)


1. In a medium sized saucepan, heat ghee on medium and add the sooji and roast it while stirring frequently until a lovely biscuit color is achieved. Remove from heat and keep aside.
2. Meanwhile in a small saucepan, boil milk along with sugar and saffron for 5 minutes. Add this to the roasted sooji rawa and mix well. Let it cook until most of the milk has been absorbed and the mixture starts to come together. Do not cook it much, as it condenses even more after cooling. Remove from heat and apply the varq (optional). Garnish with nuts and let cool. Some people like it warm and some people prefer it chilled.


18 thoughts on “Sooji ka Halwa/Rawe ka Halwa

  1. Your recipient is great.I tried this halwa and it came out well.For and your tip not to over cook is the best tip in this receipt.

  2. Finally today I tried this halwa and Alhumdllilah it came out well…but didn’t get the colour as it is in the pic…

    Anyways wanted to thank you.
    JazakAllahu khairaa.

  3. Mona baji,

    Can you please post recipe for badaam ki jaali, I havent had it for 11 years. would realllllly appreciate it. thanks

    Saniya, you can call me Mona. Inshallah I will try to post the recipe for Badaam ki Jaali.

  4. love your blog mona !! we can meet someday whenever you come to chicago, want to give you a treat by preparing something from my kitchen.

    Mahejabeen, Jazakallahu Khair for the kind gesture. ~Mona

  5. I have tried the Turkish version of semolina halwa and loved it. Yours sounds and looks delicious too! Saving the recipe. Thanks for sharing, Mona!

  6. I was infact thinking of calling my ammi for this recipe,and MashaAllah saw it on the blog. Feels great.
    Thanks a lot.

  7. Love the first click mona!!!. Btw the double ka meetha was a super duper hit and i am asked to make it for second time this tuesday for a potluck!!. Thanx a lot for this lovely recipe!!. Have bookmarked so many of ur recipes , wish i had the time though!.

    Glad you liked the meetha Nandini. ~Mona

  8. Assalamualaikum,

    Sister Mona, Kaddu ka halwa requires a different preparation or similar to this but with grated kaddu?


    WaAlaiKumAsSalaam brother Khalid, I have already posted the recipe for Kaddu ka Halwa in the past. You can go through the recipe in the Recipe Index. ~Mona

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