🌾 Intro / Story Section:
Some recipes come with rituals — and Sooji Halwa is one of them.
At home, it was the go-to for quick prasad, rainy evening cravings, or that “kuch meetha ho jaaye” moment after dinner. My mom always made it without measuring — just intuition, ghee, and love.
To me, Sooji Halwa is comfort in a kadai. It’s warm, easy, and always hits the spot.
🍯 Sooji Halwa Recipe
Serves: 3–4
Prep Time: 2 mins
Cook Time: 10 mins
🛒 Ingredients:
½ cup sooji (semolina)
⅓ cup sugar (adjust to taste)
2 tbsp ghee
1½ cups water (or milk for richness)
½ tsp cardamom powder
2 tbsp chopped nuts (almonds, cashews)
1 tbsp raisins (optional)
A few saffron strands (optional)
👩🍳 Instructions:
1. Roast Sooji:
Heat ghee in a pan. Add sooji and roast on low heat till it turns golden and aromatic. Stir continuously to avoid burning.
2. Add Liquid:
In a separate pan, warm water or milk. Slowly pour into roasted sooji, stirring quickly to avoid lumps.
3. Sweeten It:
Add sugar and cardamom powder. Stir well. Cook till halwa thickens and leaves sides of the pan.
4. Garnish & Serve:
Mix in nuts, raisins, and saffron (if using). Serve hot.
💡 Tips:
Use fine semolina for smooth texture.
Roast sooji patiently — it defines the flavor.
Milk gives a richer halwa; water keeps it light and traditional.
❤️ Closing Note:
Sooji Halwa proves that you don’t need many ingredients or much time to make something that tastes like home. Just a little ghee, warmth, and love — and it’s done.
The Pinch of Masala 