Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy

Ingredients

For the Halwa

• 1 cup semolina (sooji/rava)
• ¾ cup Sarbu Jaggery Powder
• 3 tbsp ghee
• 2½ cups water
• ½ cup milk
• ½ tsp cardamom powder
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp raisins
• 1 tbsp grated coconut (optional)

For Garnishing

• Chopped almonds and cashews
• A few raisins
• Light sprinkle of cardamom powder

Instructions

Step 1: Prepare the Jaggery Mixture

1. In a saucepan, combine water and Sarbu Jaggery Powder.
2. Heat gently until the jaggery dissolves completely.
3. Strain the mixture if needed to remove any impurities.
4. Keep the jaggery syrup warm.

Step 2: Roast the Semolina

1. Heat ghee in a heavy-bottomed pan.
2. Add semolina and roast on low to medium heat.
3. Stir continuously until the sooji turns golden and releases a pleasant nutty aroma.
4. Add the chopped almonds, cashews, and raisins and sauté for another minute.

Step 3: Add the Jaggery Syrup

1. Slowly pour the warm jaggery syrup into the roasted semolina while stirring continuously.
2. Be careful, as the mixture may splutter.
3. Stir well to prevent lumps from forming.

Step 4: Cook the Halwa

1. Add milk and mix well.
2. Cook on low heat for 5–7 minutes, stirring occasionally.
3. Continue cooking until the semolina absorbs the liquid and the halwa becomes thick and glossy.
4. Add cardamom powder and mix well.

Step 5: Garnish & Serve

Transfer the halwa to serving bowls.
Garnish with chopped nuts, raisins, and a light sprinkle of cardamom powder. Serve warm.

Serving Suggestions

• Serve warm as a comforting breakfast or dessert.
• Pair with puris for a traditional festive meal.
• Enjoy as a sweet dish during festivals and family celebrations.
• Serve with a few roasted nuts for extra crunch.

Nutritional Information (Approx. per serving)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder gives this traditional halwa a naturally rich, caramel-like sweetness and warm golden color. Its fine texture dissolves easily into the syrup, helping create a smooth and flavorful halwa without the need for refined white sugar.

Chef’s Tips

• Roast the sooji patiently on low to medium heat for the best flavor.
• Keep the jaggery syrup warm before adding it to the roasted semolina.
• Add the syrup gradually while stirring continuously to avoid lumps.
• Adjust the jaggery according to your preferred sweetness.
• For a richer halwa, replace some of the water with additional milk.
• Serve immediately for a soft, creamy texture.