Suji Halwa

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather & Prep

   First, gather all your ingredients and tools: the heavy-bottomed kadhai, small saucepan, mixing spoon, measuring cups, and spoons. Measure out 1 cup suji, 1/2 cup ghee, 1 cup milk, 1 cup water, 1/4 cup cashews, 3/4 cup sugar, 1/2 tsp cardamom powder, and a tiny pinch of salt. Keep everything ready on your counter.

2. 02

   Heat Milk & Water

   In the small saucepan, combine 1 cup milk and 1 cup water. Place it on a medium flame and let it heat up until it's very hot, almost boiling, but don't let it boil over. You'll see tiny bubbles forming around the edges and steam rising. Once hot, turn off the flame and set it aside carefully.

3. 03

   Melt Ghee & Roast Cashews

   Place the heavy-bottomed kadhai on a medium-low flame. Add 1/2 cup ghee to the kadhai. Once the ghee has melted and looks clear (about 1 minute), add the 1/4 cup cashew nuts. Stir them continuously with your mixing spoon for about 2-3 minutes until they turn a light golden color. Once golden, remove the cashews with your spoon and place them in a small bowl, leaving the ghee in the kadhai.

4. 04

   Roast Suji

   Keep the kadhai with the remaining ghee on a medium-low flame. Add the 1 cup suji to the kadhai. Stir the suji continuously with your mixing spoon, making sure it doesn't stick to the bottom. Continue stirring for about 8-10 minutes. The suji will gradually change color from white to a light golden brown and you'll smell a nutty, roasted aroma. This step is important for good flavor.

5. 05

   Add Hot Liquid Carefully

   Once the suji is golden brown, turn the flame to low. Very, very carefully, pour the hot milk and water mixture into the kadhai with the roasted suji. Be cautious as it will sizzle and steam a lot. Stir immediately and continuously with your mixing spoon to prevent lumps from forming.

6. 06

   Cook Suji

   Continue stirring the suji mixture on a low flame. The suji will quickly absorb the liquid and start to thicken. Keep stirring for about 3-4 minutes until the mixture becomes thick and looks like a soft, moist dough. It should pull away from the sides of the kadhai easily.

7. 07

   Add Sugar & Cardamom

   Now, add 3/4 cup sugar and the tiny pinch of salt to the thickened suji mixture. Also, add 1/2 tsp cardamom powder. Stir everything together very well on a low flame. The sugar will melt and make the halwa a bit looser again.

8. 08

   Finish Cooking

   Continue stirring the halwa on a low flame for another 3-5 minutes. The sugar will fully dissolve, and the halwa will thicken up again, becoming glossy and leaving the sides of the kadhai cleanly as you stir. It should look like a soft, cohesive mass.

9. 09

   Garnish & Serve

   Turn off the flame. Stir in most of the roasted cashew nuts you set aside, saving a few for garnish. Transfer the Suji Halwa to serving bowls. Garnish with the remaining roasted cashew nuts. Serve warm and enjoy your homemade halwa!