Kitchen Recipe Collection
Indian Sooji Halwa (Kesari Bath)
A fast, comforting, and deeply aromatic pudding made from roasted semolina, ghee, and sugar, flavored with cardamom.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- sooji (semolina/rava)
- ghee
- sugar
- water or milk
- cardamom powder
- saffron (optional)
- cashews
- raisins
Equipment
- Heavy-bottomed pan
- Saucepan
Instructions
- 1
Boil Liquid
In a separate saucepan, bring water (or milk, for a richer taste) to a rolling boil along with sugar, cardamom powder, and saffron. Keep it boiling on a low flame.
- 2
Heat Ghee
In a heavy-bottomed pan, heat the ghee. Fry the cashews and raisins until golden. Remove and set aside.
- 3
Roast the Sooji
In the remaining hot ghee, add the sooji (semolina).
- 4
The Golden Roast
Roast the sooji on medium-low heat, stirring constantly, until it turns a deep golden brown and releases a fragrant, nutty aroma (about 7-8 minutes).
- 5
The Dangerous Pour
Reduce the heat to the absolute lowest setting. Very carefully pour the boiling sugar-water into the roasted sooji. (Stand back, it will aggressively splutter and splash).
- 6
Stir Vigorously
Immediately stir continuously to prevent any lumps from forming as the sooji absorbs the water.
- 7
Cook Until Thick
Cook for 2-3 minutes. The sooji will rapidly absorb all the liquid and swell up, leaving the sides of the pan.
- 8
Add Nuts
Add the fried cashews and raisins back into the halwa.
- 9
Final Gloss
Add one final tablespoon of ghee over the top for a glossy finish.
- 10
Steam
Cover the pan with a lid, turn off the heat, and let it rest for 2 minutes to allow the semolina to soften completely.
- 11
Fluff
Open the lid and give it a gentle mix.
- 12
Serve
Serve steaming hot. In North India, it is famously served alongside spicy Poori and Chana.
Cooking Tips
- The liquid you pour into the roasted sooji MUST be boiling. If you add cold water, the halwa will become sticky and lumpy.
- Do not under-roast the sooji. It must be a deep golden color before the water is added, otherwise it will taste like raw dough.
Variations
- Pineapple Kesari: A popular South Indian variation where finely chopped pineapple is cooked with the sugar syrup.
Chef's Notes & Storage
- The go-to dessert across India when unexpected guests arrive, as it takes under 20 minutes to make.
Nutrition Estimate
280 calories · 3g protein · 40g carbs · 12g fat · 1g fiber per serving
