Suji ka Halwa
A soft, glossy semolina halwa roasted in ghee and set with sugar syrup, cardamom and nuts. Quick enough for a weekday sweet craving, and a staple of Pakistani celebrations and Friday mornings.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Heavy-bottomed pan or karahi, small saucepan, wooden spoon
Method
Put the water, sugar, crushed cardamom and saffron, if using, in a small saucepan. Heat until the sugar dissolves, then keep the syrup hot on the lowest heat.
Melt the ghee in a heavy-bottomed pan over medium-low heat. Add the almonds and fry for 1 minute until pale golden, then lift out with a slotted spoon and set aside with the pistachios.
Add the semolina and a pinch of salt to the ghee. Stir constantly over medium-low heat until it turns light golden, smells nutty and looks sandy and loose.
Add the raisins, then pour in the hot syrup slowly, standing back as it will spit and steam. Stir quickly to avoid lumps.
Cook over low heat, stirring, until the semolina absorbs the liquid and the halwa thickens and leaves the sides of the pan, about 3–4 minutes.
Cover the pan and cook on the lowest heat for 2 minutes so the grains swell. The halwa is ready when it is soft and glossy, and a little ghee shows at the edges.
Fold in half of the nuts. Serve hot, topped with the remaining almonds and pistachios.
Cooking tips
- Roast the semolina slowly and keep stirring. Pale, nutty grains give the best flavour, and dark brown ones taste bitter.
- Add the syrup hot, not cold, so the semolina cooks evenly without clumping.
- For a looser halwa, add 2–3 tablespoons of hot water at the end. For a firmer one, cook uncovered for another minute.
- Do not cut the ghee too much, as it gives the halwa its gloss and keeps the grains separate.
Substitutions
- Use coarse semolina for a more grainy texture, and roast it 2–3 minutes longer.
- Replace 1 cup of the water with warm milk for a richer halwa.
- Use jaggery (gur) in place of sugar for a deeper, caramel flavour; melt it in the water and strain.
- Swap pistachios and almonds for cashews or desiccated coconut.
Serve with
"Serve warm on its own, or with puri and chana for a traditional Pakistani halwa puri breakfast. It also goes well with a cup of doodh patti chai."
Storage
Keep in an airtight container in the fridge for up to 4 days. Cover loosely at room temperature for no more than 3–4 hours.
Reheating
Warm in a pan over low heat with 1–2 tablespoons of water or milk, stirring until soft. Or microwave covered for 30–40 seconds.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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