Semolina Pudding (Sooji Ka Halwa)

Recipe by Hetal Vasavada

Sooji ka halwa, also known as seero, is an Indian semolina pudding with a soft, buttery texture, similar to that of farina or polenta, and a nutty flavor that comes from toasting the wheat in ghee. Sooji ka halwa is often served as a prasad (blessed food) during religious occasions and holidays like Diwali. But it’s also quick and easy enough to whip up for a comforting breakfast accompaniment or a simple dessert.  

10 mins
15 mins
1 cup
Semolina Pudding (Sooji Ka Halwa) - select to zoom
Semolina Pudding (Sooji Ka Halwa) - select to zoom
Semolina Pudding (Sooji Ka Halwa) - select to zoom
Semolina Pudding (Sooji Ka Halwa) - select to zoom


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  1. Coarsely chop the pistachios, cashews, and almonds and set them aside.  

  2. In a small saucepan, combine the water, sugar, cardamom, and salt. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, then let it boil for 1 minute. Set aside.  

  3. In a medium skillet, add the ghee and semolina. Cook the mixture over medium-low heat, stirring constantly, for 6 to 8 minutes, until the mixture is light brown, slowly bubbling, and smells nutty.  

  4. Slowly pour the granulated sugar water into the semolina mixture. The mixture will sputter so be careful. Raise the heat to return the mixture to a boil, then stir constantly for 30 seconds to 1 minute, until the semolina soaks up all of the water and the mixture has thickened to a pudding-like consistency. Spoon into 2 to 4 serving dishes, depending on the desired serving size.  

  5. Top the pudding with the toasted chopped nuts and raisins. Serve while warm or at room temperature (the pudding will solidify as it cools).  

  6. Storage information: Store semolina pudding (sooji ka halwa) in an airtight container for up to 3 days in the refrigerator.  

Tips from our Bakers

  • Toast the nuts in a 350°F oven for 10 to 12 minutes, until golden brown. Allow to cool before chopping.