Besan Sooji Halwa
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Ghee
Heat 1/2 cup of ghee in a heavy-bottomed pan or kadai over medium heat.
Roast Flours
Add 1/2 cup of semolina and 1/2 cup of gram flour to the hot ghee. Stir continuously for until the mixture turns golden brown and releases a fragrant, nutty aroma. Ensure even roasting to prevent burning.
Add Water
Carefully add 1 cup of water to the roasted flour mixture, stirring constantly to prevent lumps. Continue stirring until the water is fully absorbed and the mixture thickens.
Add Jaggery
Add 1 cup of crushed jaggery to the halwa mixture. Stir continuously until the jaggery completely dissolves and is well combined, giving the halwa a rich color and sweetness.
Add Dry Fruits
Stir in 1/4 cup of cashews and 1/4 cup of raisins into the halwa mixture.
Finish Cooking
Continue stirring and cooking the halwa for another until it thickens further, becomes glossy, and starts to leave the sides of the pan. Add 1 tablespoon of ghee for extra richness and flavor, if desired, and mix well.
Serve
Serve the warm Besan Sooji Halwa immediately as a delicious dessert or sweet snack.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
Your Notes
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