Suji ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert.

Though it may seem easier to cook but the first try is almost a disaster! Been there! Sometimes the simplest recipes can result in an unholy mess. Roti and suji ka halwa is an example. In suji ka halwa the idea is to transform coarse, ivory-coloured flour into the miraculous, tender mass of beads that is Suji Ka Halwa.

There are different ways of making this classic dessert and each one is delicious.

Suji Halwa can be served at any occasion and whatever reason. From weekend breakfast to dessert, to beating a cold, The texture and taste is unique. It really is surprising that using the same ingredients can result in different flavours and texture.

Suji Halwa with khoya is a different kind of halwa. This by far the best, in my humble opinion. It just melts in the mouth.

The procedure is same as the basic halwa. Actually, most halwas call for roasting the semolina and then incorporating other ingredients. I always like to soak the semolina in milk—water is the main ingredient.

The next step is to roast the nuts and raisins. Remove. Cook the soaked semolina, stirring, stirring and stirring. Here I added the ghee in parts and not all at the same time. It makes stirring easier.

Next goes in the sugar. Cook and add nuts cardamom powder and that’s it. Garnish and serve.