Easy Sooji Ka Halwa Recipe – Pakistani Style (Halwa Puri Special)
Easy Pakistani sooji ka halwa made with semolina, ghee, sugar, and cardamom. Ready in 20 minutes — perfect for Eid morning, halwa puri breakfast, or a quick homemade mithai!
Ingredients
- 1 cup semolina sooji
- 100 g unsalted butter or ghee ¼ cup + 3 tbsp
- 4 cups water
- 2 cups sugar
- 3 –4 green cardamoms choti ilaichi
- A pinch of food color optional
- Almonds or pistachios for garnishing
Instructions
- Heat the water in a separate pot or kettle and keep it warm — hot water added to the sooji prevents lumps.
- In a wide, heavy-bottomed pan, melt the ghee or butter on medium heat.
- Add the green cardamoms and let them sizzle for 30 seconds until fragrant.
- Add the semolina and roast on low-medium heat, stirring continuously, for 8–10 minutes until it turns light golden and smells nutty. Do not rush this step!
- Next add the water carefully water into the roasted semolina — it will sizzle and steam. Stir immediately and continuously.
- Add the sugar. Stir until fully dissolved.
- Add a pinch of food color if using and mix well.
- Keep stirring on medium heat until the halwa thickens and starts to pull away from the sides of the pan — about 3–5 minutes.
- Cover and simmer on the lowest heat for 5 mins.
- Transfer to a serving dish, garnish with almonds or pistachios, and serve warm.
Video
Notes
- Ghee gives the most authentic Pakistani flavor; unsalted butter is a great substitute
- Adjust sugar to your taste — the recipe as written is traditionally sweet
- Always use warm or hot water — cold water causes lumps
- Halwa thickens as it cools — add a splash of warm water and stir on low heat to loosen if needed
- Garnish generously with almonds and pistachios for a beautiful finish
- Leftovers keep well in the fridge for 2–3 days
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