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    Suji halva

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    Suji halva

    By Chetna Makan

    A special dish made to celebrate new beginnings, such as weddings, and an important sweet in our house at Diwali. Just a handful of ingredients and a few steps, but what it becomes is truly amazing. We make it as an offering to God and the best bit is that we get to enjoy it too 


    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4 - 6


    170g fine semolina
    170g caster sugar
    6 green cardamom pods
    80g ghee, melted
    40g cashew nuts, thinly sliced 


    1. Heat a deep frying pan over a low heat, add the semolina and dry-roast it for 6-8 minutes, or until golden.

    2. Meanwhile, add 680ml water to a saucepan with the sugar and green cardamom. Bring to the boil, then set aside.

    3. Add the ghee to the toasted semolina and cook over a low heat for another minute. Keeping the heat low, slowly add the sugar water to the semolina, stirring the whole time. Mix until the semolina absorbs the water (this takes a few seconds). The halva should still be ‘spreadable’ by this stage. 

    4. Transfer the mixture to a serving plate and sprinkle the cashews on top. Serve warm in the centre of the table – in our house, everyone serves themselves with a few spoonfuls in their own little bowls and eats it immediately.


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