Suji Ka Halwa Recipe

A rich, sweet and fluffy Indian favourite, Suji Ka Halwa or Sheera is a semolina based dessert traditionally made with ghee, nuts and dried fruit. I first tried it at Brunswick Heads Market in NSW And have wanted to make it myself ever since.

Suji Halwa has a nutty, biscuit like flavour with a hint of sweetness and spices and it is so filling that you really don't need much to be satisfied. Semolina is also high in B vitamins, protein, iron, magnesium and is low GI making it the perfect sweet treat!

This recipe is so versatile so feel free to adjust it to your liking. Traditional recipes use either water or milk as the liquid. Ive chosen water and a little coconut milk for creaminess but to also keep it on the healthy side.

The consistency will also change depending on how much liquid you mix in. I preffer it to be sticky and fluffy (2 cups) but if you want to make it more like a porridge you can add up to 3 cups of liquid.

I suggest experimenting to find the perfect balance of sweetness too. Also a simple switch of the ghee to vegan butter makes this recipe vegan friendly. 

Prep time: 5 minutes 
Cooking time: 15 minutes
Serves: 3-4


This recipe has two components: the semolina (suji) and the sweet liquid (halwa)

For the semolina: 

80 mls (1/3 cup) of ghee (or vegan butter)

80 mls (1/3 cup) of coconut oil

1 cup of semolina

1/2 cup of chopped nuts ( I used slivered almonds, but any chopped nuts would work well, especially cashews)

1/3 cup of sultanas and chopped dried fruit of your choice ( I used apricots but medjool dates would work too)

1/2 - 1 teaspoon of ground cardamon

1/2 - 1 teaspoon of ground cinnamon

For the sugar liquid:

200ml of coconut milk

300ml water

2/3 cup of raw sugar, coconut sugar or jaggery


1. In a seperate pot add the coconut milk, water and sugar and bring to the boil. Once its boiling turn it down to lightly simmer whilst making the semolina.

2. Bring a medium saucepan to low heat and add the ghee and coconut oil. Once its melted add the semolina and chopped nuts.

 3. Lightly toast the semolina and nuts for 7-8 minutes constantly stirring so as to not burn the mixture. The nuts should be a light golden brown when the mixture is cooked.    

 4. Turn the liquid mixture back up to a boil when the semolina mixture is almost ready (the liquid needs to be boiling when added to the semolina).

 5. Add the sultanas, dried fruit, cinnamon and cardamon to the semolina once its toasted and mix thoroughly.

 Now to add the two mixtures to together:

6. Keep the semolina on low and turn off the burner for the liquid. Slowly add the boiling mixture to the semolina bit by bit, stirring in between, be careful as it does spit a little bit.

 7. The semolina will quickly absorb the liquid and it will turn into a sticky pudding like consistency. Keep adding water until there is none left.

 8. Once all the liquid is absorbed I like to lightly fry my mixture to make sure it is extra sticky and fluffy, dont stop stirring as it can burn easily.

 9. Place in a bowl and sprinkle a pinch of cinnamon and cardamon on top for extra flavour. Serve warm.

I hope you love this recipe as much as I do

Much love and happy cooking!

Haley xxx 












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