Semolina and Wheat Flour Halwa (Sooji aur Aate ka Halwa)

This halwa or sheera is a common childhood favourite. Remember, well-roasted flour adds to the flavour of this halwa. Don't be afraid to brown it because after you add water, the colour will lighten. 


Preparation time 0m Difficulty
Cooking time 30m Budget
Serves 4 Published Monday, 30 September 2013
Recipe type Halwa Author Manisha Sharma
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For 4 people ()


  • 1/2 cup(s) semolina
  • 1/2 cup(s) wheat flour
  • 1 cup(s) sugar
  • 3 cup(s) water, hot
  • 1/2 cup(s) ghee
  • 1/2 teaspoon(s) cardamom powder

For the Garnishing

  • almonds, sliced

Semolina and Wheat Flour Halwa (Sooji aur Aate ka Halwa) Directions
  1. Heat ghee in heavy base pan. In another pan, heat the water.  
  2. Mix semolina and wheat flour into the melted ghee. Roast the mixture over a medium-low flame, stirring continuously with a spatula to ensure even roasting and prevent the mixture from burning. Keep cooking until the mixture turns dark brown and you get the cooked or roasted flour smell. This will take about 15-20 minutes.
  3. Now add hot water and mix well so that no lumps are formed. The flour will absorb most of the water - it will be sticky and look like wet sand. To this, add the sugar and cook until all the water dries up. Also, on turning the mixture, you will notice it won't stick to the sides of the pan.
  4. Switch off the flame. Add cardamom powder and mix. Garnish with dry fruits and serve. It tastes best when warm!
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