When you’re craving something sweet at home, *suji ka halwa* (semolina pudding) is the easiest and best option. It doesn’t require many ingredients; with just semolina, ghee, sugar, and a few nuts, you can prepare delicious *halwa*—reminiscent of the kind served at *bhandaras* (community feasts)—right in your own kitchen. The key is to roast the semolina properly, which ensures the perfect color and flavor. Today, we’ll share a method for making *suji ka halwa* that delivers a taste just like what you’d find in the market.

Ingredients for *Suji ka Halwa*
To make *suji ka halwa*, you will need 100 grams of semolina (*suji*), 50 grams of ghee, one tablespoon of gram flour (*besan*), about 60 grams of sugar, and two cups of water. Additionally, you can add nuts and dried fruits of your choice, such as cashews, almonds, raisins, grated dried coconut, melon seeds, *munakka* (large raisins), and *chironji* (charoli nuts). Feel free to adjust the quantity of these nuts and dried fruits according to your personal preference.

Roast the Nuts and Dried Fruits in Ghee First
To begin, heat a pan (or *kadhai*) slightly and add one tablespoon of ghee. Once the ghee is well-heated, add the finely chopped cashews, almonds, raisins, grated dried coconut, *munakka*, and *chironji*. Roast these over a low flame until they turn light brown and begin to release a pleasant aroma. Once roasted, remove them from the pan and set them aside in a separate bowl.

Roast the Gram Flour and Semolina Over a Low Flame
Next, heat the pan again and add the remaining ghee. Once the ghee is hot, add one tablespoon of gram flour (*besan*) and roast it lightly over a low flame. Be careful not to over-roast the gram flour, as it could burn and spoil the flavor of the *halwa*. Once the gram flour (besan) is lightly roasted, add 100 grams of semolina (suji) to it. Roast the semolina over a low flame, stirring constantly. Continue roasting until it turns light brown. Keep stirring throughout this process to ensure it does not stick to the bottom of the pan or get burnt. The better the semolina is roasted, the more delicious the halwa will taste.

Take care when adding sugar and water.
Once the semolina is well-roasted, add the sugar and mix it in. Continue stirring after adding the sugar; this ensures the sugar blends thoroughly with the semolina and gives the halwa a lovely color.

Next, add two cups of water, a little at a time, while stirring continuously. Adding the water gradually—rather than all at once—allows the semolina to absorb it properly and prevents lumps from forming.

Finally, add the roasted nuts.
Once the semolina has fully absorbed the water and the halwa begins to thicken, add the previously roasted nuts. Mix everything well. After cooking for a little longer, your delicious semolina halwa will be ready.

Serve it hot in bowls to your family. In this way, you can prepare a delicious semolina halwa in a short amount of time using simple, everyday ingredients found at home.

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