Suji halwa (aromatic semolina pudding)

Suji halwa (aromatic semolina pudding)

By Shahnaz Ahsan
A perfect dessert during Ramadan, but also an indulgent breakfast for when fasting ends: the fragrance of cardamom and ghee often wafts through the home on Eid morning, making everything smell festive. You can make this dish in varying consistencies as you prefer, a bit like polenta – from buttery-smooth and porridge-like, to slightly firmer with a little bite. Both are delicious

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  • Serves4
  • CourseDessert
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 50g ghee
  • 75g sultanas
  • 2 cardamom pods
  • 150g semolina
  • 100g granulated sugar
  • 200ml whole milk
  • 2 tbsp toasted flaked almonds, to serve
  • 2 tbsp desiccated coconut, toasted, to serve


  1. Melt the ghee in a non-stick, heavy-based medium saucepan over a low heat. Add the sultanas and stir gently, coating them in the ghee until they puff up slightly. Bash the cardamom pods to release the seeds and add them whole to the pan (pods and seeds). Add the semolina and stir well. The grains will soak up the ghee and look a bit like wet sand. Continue stirring over a low heat until the semolina is slightly toasted, a golden colour and releases an almost nutty aroma – about 4-5 minutes.

  2. Add the sugar, stir well, then turn down the heat to the lowest setting. Add the milk, stirring continuously with a wooden spoon, almost beating the semolina until it forms a smooth, porridge-like texture. Keep stirring while the semolina cooks for a further 5-7 minutes. The grains will swell as they absorb the milk. Add 100ml water slowly and stir well. Cover the pan with a lid and allow to cook for another 3-5 minutes over a very low heat, stirring occasionally to ensure the halwa doesn’t stick.

  3. At this stage the halwa is cooked, and should have a pudding-like, almost set consistency. Serve warm from the pan in small bowls, scattering the toasted almonds and coconut on top.

Cook’s tip

Adjust the texture to your liking by stirring in some more milk or water – especially good if you're serving the halwa for breakfast. 



Typical values per serving when made using specific products in recipe


2,079kJ/ 496kcals



Saturated Fat












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