Sooji Halwa with Elaichi Recipe

There are few Indian desserts as timeless, comforting, and easy to prepare as Sooji Halwa. Made with roasted semolina, pure ghee, sugar, nuts, and Saptrishi Elaichi Powder, this classic sweet has been a part of Indian kitchens for generations. Whether it’s prepared as prasad during a festival, served as a winter breakfast sweet, or cooked as a quick dessert for guests, Sooji Halwa always delivers warmth, aroma, and satisfaction. Its soft, fluffy, and melt-in-mouth texture makes it loved across all age groups, from children to elders.

What Makes Sooji Halwa a Timeless Indian Sweet?

The popularity of Sooji Halwa is rooted in tradition, nutrition, and convenience. In North India, it is often prepared as Kada Prasad during religious ceremonies. In Maharashtra, a similar version is called Sheera, while in South India, the dish is known as Kesari. Despite regional variations, the core of Sooji Halwa remains the same — roasted semolina cooked in ghee, sweetened with sugar, and flavoured with elaichi.

Sooji (semolina) is light on the stomach and provides quick energy, making Sooji Halwa a preferred dish for fasting, winter mornings, or recovery meals. Ghee adds richness and supports digestion, while Saptrishi Elaichi Powder adds a fragrant depth that elevates the entire dessert. For families, it’s a go-to recipe because it’s economical, easy to prepare, and suitable for any occasion.

Ingredients Needed to Prepare Sooji Halwa

You only need a few pantry essentials to make delicious Sooji Halwa:

Main Ingredients

• 1 cup Saptrishi Sooji (semolina)

• ½ cup ghee

• ¾ to 1 cup sugar

• 2½ cups water (or water + milk mixture)

• ¼ tsp Saptrishi Elaichi Powder

• 1 tbsp raisins

• 1 tbsp chopped almonds

• 1 tbsp chopped cashews

• Pinch of saffron (optional)

These ingredients come together to create a fragrant, golden, and soft Sooji Halwa perfect for any event.

How to Make Sooji Halwa Step-by-Step

Step A: Prepare the Hot Liquid Base

Heating the liquid beforehand helps sugar dissolve smoothly and ensures the halwa has no lumps.

1. Heat water or a mix of water + milk.

2. Add saffron if using.

3. Keep the liquid warm on low flame.

This ensures the roasted semolina blends smoothly when the liquid is added.

Step B: Roast the Sooji Properly — The Heart of Sooji Halwa

Roasting is the key difference between sticky halwa and fluffy, melt-in-mouth halwa.

1. Heat ghee in a heavy kadhai.

2. Add sooji and roast on medium flame.

3. Stir constantly so it cooks evenly.

How to know sooji is roasted perfectly

• Turns light golden

• Releases a nutty aroma

• Texture becomes light and grainy

A well-roasted sooji ensures that your Sooji Halwa stays fluffy and soft.

Cooking Sooji Halwa: The Final Steps

Step 1: Add the Nuts

Push roasted sooji to one side and quickly fry nuts in the ghee for 10–15 seconds.

Step 2: Add Liquid Slowly

Pour the hot liquid gradually.
It will splutter, so maintain distance.
Stir continuously to avoid lumps.

Step 3: Add Sugar Correctly

Add sugar only after the sooji absorbs most of the water.
This ensures even sweetness and avoids tightening of semolina.

Step 4: Add Saptrishi Elaichi Powder

Mix the elaichi powder for fragrance, warmth, and flavour.

Step 5: Cook on Low Flame

Let the halwa cook until:

• Ghee separates

• Halwa turns shiny

• Texture becomes smooth and pudding-like

This completes your perfect bowl of Sooji Halwa.

Tips for Making Restaurant-Style Sooji Halwa

• Always roast sooji slowly for even browning.

• Use milk + water for richer texture.

• Add elaichi at the end for maximum aroma.

• Add more ghee for temple-style halwa.

• Stir continuously during liquid addition.

Following these tips will ensure your Sooji Halwa is soft, aromatic, and non-sticky every time.

Popular Variations of Sooji Halwa

1. Milk-Based Halwa

Use only milk for a creamy, rich version.

2. Dry Fruit Halwa

Add pistas, raisins, and extra cashews.

3. Kesari Halwa (South Indian Version)

Add saffron and a hint of food-safe natural colour.

4. Coconut Halwa

Add desiccated coconut for a unique flavour profile.

Troubleshooting Your Sooji Halwa

Halwa too thick?
Add 2–3 tbsp warm water or milk.

Halwa too thin?
Cook uncovered to reduce excess moisture.

Lumpy texture?
Liquid was added too fast — continue stirring.

Not aromatic?
Add a pinch more Saptrishi Elaichi Powder.

Serving Ideas for Sooji Halwa

• Serve with poori for traditional meals.

• Offer as prasad during festivals.

• Serve warm with masala chai.

• Top with saffron strands and nuts for a festive look.

Sooji Halwa pairs beautifully with Indian breakfasts and festive occasions alike.

Health Benefits of Sooji Halwa

Sooji provides energy and easy digestibility.
Ghee supports metabolism and warms the body.
Elaichi aids digestion and enhances antioxidant properties.
Nuts add protein and healthy fats.

For more wholesome winter recipes, visit this -
https://saptrishifoods.com/blogs/news/monthly-snack-flavours-combo-benefits-for-tasty-evenings