My Never Fail Suji Ka Halwa (Semolina Halwa)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was the first dish I made when I was in the 6th standard. Over the years it keeps getting better. I just love this and the best part is you don't even have to keep getting back to the recipe pad, just use one portion of suji, ghee, and sugar and 3 portions of water. It's so good--try it!”

Ingredients Nutrition

  • 12 cup semolina (suji)
  • 12 cup ghee
  • 12 cup sugar
  • 1 12 cups water
  • 20 raisins (optional)
  • 14 teaspoon yellow food coloring (optional)
  • 14 cup dried coconut (thinly sliced)


  1. Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
  2. In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
  3. After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
  4. Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
  5. The water will splutter, so be careful!
  6. Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
  7. Remove from flame and cover with a lid.
  8. This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
  9. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a