Sooji Halwa

By: Manjula Jain

January 27, 2007

Serving : 4 people
Total Time :20 minutes

Rate this recipe:

4.67 from 3 votes

Quick Links

Sooji Halwa

Sooji Halwa is a very popular sweet dessert all over India specially in North India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

Sooji Halwa

Ingredients

  • 1/2 cup sooji rava, semolina flour
  • 1/4 cup ghee clarified butter
  • 1/3 cup sugar
  • 1-1/2 cup water
  • 1/8 tsp cardamom powder
  • 1 tbsp sliced almonds for garnish

Instructions

  • Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
  • Melt the ghee in a frying pan on medium heat. Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
  • Add the syrup slowly, as you add the syrup to sooji water will splatter. Turn down the heat to medium low and let it cook for about 2-3 minutes.
  • Garnish with almonds.

Notes

Notes
Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
Serving suggestion
Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
For breakfast serve with paratha, aloo puri
Variations
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.

Sooji Halwa

Sooji Halwa is a very popular sweet dessert all over India specially in North India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

  • 1/2 cup sooji (rava, semolina flour)
  • 1/4 cup ghee (clarified butter)
  • 1/3 cup sugar
  • 1-1/2 cup water
  • 1/8 tsp cardamom powder
  • 1 tbsp sliced almonds for garnish

  1. Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.

  2. Melt the ghee in a frying pan on medium heat. Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.

  3. Add the syrup slowly, as you add the syrup to sooji water will splatter. Turn down the heat to medium low and let it cook for about 2-3 minutes.

  4. Garnish with almonds.

Notes

Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.

Serving suggestion

Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.

For breakfast serve with paratha, aloo puri

Variations

Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.

Dessert
Indian
Dessert, Parsad, Sheera

How to Make Sooji Halwa Manjula’s Kitchen

Sooji Halwa, a classic in the realm of traditional desserts, holds enduring popularity. Renowned for its deliciousness, this treat serves as a warm and inviting indulgence for guests. The result is an exotic Halwa creation that transcends expectations, promising a delightful experience beyond your imagination. Embark on a culinary journey through the rich flavors and aromatic spices of India with the creation of sooji halwa, a classic dessert beloved for its sweet simplicity and indulgent texture. Each step in the process—from mixing the sooji with milk to infusing the syrup with fragrant cardamom and saffron—unveils a symphony of flavors and textures, resulting in a delectable treat that delights the senses and warms the heart. Let's explore the art of making sooji halwa in seven meticulous steps, each one essential in achieving the perfect balance of sweetness and spice.

Step 1: Mixing Sooji and Milk 

In the initial step of preparing sooji halwa, take a bowl and combine the sooji (semolina) with milk, creating a cohesive mixture that forms the foundation for the dessert. Allow this blend to sit undisturbed for about five minutes, allowing the sooji to absorb the milk and soften, readying itself for the culinary journey ahead.

Step 2: Breaking Up Lumps

After the brief soaking period, the sooji and milk combination will naturally form lumps as it absorbs the liquid. Utilize a fork to gently break up these lumps, ensuring a smooth and uniform texture for the sooji halwa. This meticulous step guarantees a velvety consistency in the final preparation, an essential characteristic of a well-executed halwa sooji recipe.

Step 3: Infusing Flavors in Syrup

In parallel to preparing the sooji, initiate the syrup preparation by combining sugar, cardamom powder, and saffron in boiling water. Thoroughly mix these elements to create a fragrant and flavorful syrup that will serve as the backbone of the sooji halwa. Set this aromatic infusion aside, preserving its essence to later elevate the taste of the final dish.

Step 4: Ghee-infused Sooji

Moving to the stovetop, heat clarified butter (ghee) in a frying pan over medium heat until warm. Turn off the heat and introduce the sooji into the warm ghee, blending them together with gentle pressure from a spatula. This marks a crucial stage in the halwa sooji recipe, setting the tone for the subsequent roasting process that will impart a rich, nutty flavor to the dessert.

Step 5: Golden Brown Roasting

With the heat adjusted to medium-low, resume cooking and roast the sooji in the ghee until it reaches a golden brown color, stirring continuously to prevent burning. This meticulous roasting process takes approximately 5 to 8 minutes, resulting in a visually appealing hue and a delightful sweet aroma that fills the kitchen. Achieving the perfect golden brown color is pivotal in achieving the desired texture and flavor profile in the sooji halwa.

Step 6: Syrup Infusion and Cooking

Gradually introduce the prepared syrup to the roasted sooji, taking caution as the addition may cause splattering. Allow the mixture to cook for about 4 minutes, enabling the sooji to absorb the infused flavors and achieve a luscious consistency. It is essential to maintain a slightly softer consistency in the halwa than the desired final texture, as the sooji will continue to absorb moisture while cooling, resulting in the perfect balance of moisture and sweetness.

Step 7: Garnishing and Serving

To complete the sooji halwa recipe, garnish the preparation with pistachios, adding a visual and textural element that enhances the overall appeal of the dish. Serve the halwa warm for the best taste, presenting a delightful and aromatic dessert that captures the essence of this classic Indian sweet. With its rich flavors and indulgent texture, sooji halwa is sure to become a beloved favorite for special occasions and everyday indulgences alike. So, gather your ingredients, ignite the flames of your creativity, and embark on a flavorful journey through the enchanting world of sooji halwa. If you have a sweet tooth and wish to devour more such options available in desserts then you must also check out: Gujia, Kalakand, Apple Jalebi Fritters, Shrikhand and Peach Phirni.

Comments

Leave a Comment

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    8 Traditional Sweets to make at home to celebrate your big fat lockdown wedding | WeddingsFromHome
    July 7, 2020 at 9:13 am

    […] This scrumptious dish used all over India to mark auspicious festivals and served as prasaad is a must cook. Also known as sooji halwa, find the recipe here. […]

    Yukti Arora
    August 22, 2019 at 4:51 am

    5 stars
    Thanks for sharing such tasty suji halwa recipe i loved it. and i am learner of inventing different sweet recopies so keep posting such valuable blog posts.

      Usha Thakur
      February 10, 2021 at 11:09 pm

      Wow I will try this way thanks for recipes

    Pavan
    November 23, 2017 at 12:12 pm

    Thank u. Very nice n simple.

    Rakhi Poonia
    January 17, 2017 at 3:44 pm

    Hi manjula aunty,
    I love your website. It is awesome. My cooking has improved watching your videos. Thank you for sharing sooji halwa recepie.
    Rakhi Poonia

      Manjula Jain
      January 18, 2017 at 5:27 pm

      Rakhi, Thank you

        jas
        August 16, 2017 at 7:05 pm

        How do you fix the sooji halwa if its uncooked at the end? I mean you can feel some uncooked sooji when you eat it.

          Manjula Jain
          August 18, 2017 at 11:42 pm

          Jas, add more water and cook on low heat for about five minutes, that may help.

    Mini
    February 18, 2015 at 9:30 pm

    Hi manjula aunty..
    Thank u so so much for this recipe. I wanted to try sooji kam halwa on my first month anniversary but was really scared if my husband would like it…. 😐

    And you know what… He ate the whole of it 🙂 🙂 and complimented me big time announcing to everyone about this halwa. Thank you for the easy to follow recipe and simple ingredients which were available easily in the kitchen. Will try more recipes…. Love love 🙂

    Lalitha
    May 9, 2014 at 2:43 pm

    Namaste Manjula Ji,

    I have been your fan from the day I had to my cooking.I was nervous I dint know any cooking before marriage.I had an opportunity to see your videos in youtube way back in 2008.I could easily learn from you.My paranthas are a copy of urs now.My family loves them.I have been a super flop in sooji halwa till today.I saw your post in fb and did it.I am so happy it turned out so well.

    You are a great cook and all your dishes are so simple to follow. I wish you have a gr8 life.

    7 Halwa recipes - Indian Yummy Recipes
    March 1, 2014 at 7:23 am

    […] Photo and recipe credits to manjulaskitchen.com […]

    Asha
    December 21, 2013 at 4:49 pm

    Dear Manjula Auntie,

    Thank you so much the Sooji recipes and the other recipes too. I love how you explain step by step in videos and the recipes itself that helps me a lot. You remind me of my mom.

    Thank you from the bottom of my heart.

    Rita
    December 20, 2013 at 9:59 am

    Manjula Auntie,

    Your recipes are the best. I call you my second mom because you help me with my Indian food when my mom doesn’t know the exact answer. Thank you for sharing your videos and I love your English. You’re as cute as you can be. We should definitely be friends – :).

    Travelling and Vacationing with a Toddler- Tips for Indian Moms | Diary of a "Stay At Home Mom"
    November 6, 2013 at 9:20 pm

    […] Sooji halwa and maggi were easy recipes to make for my son and stayed fresh  the whole day. Now when I think about it I realize these are also some easy indian food that I can carry for my toddler in the future. […]

    Atreya
    November 3, 2013 at 3:07 pm

    Thank you Mataji Manjula! This is a delicious and lovely recipe which turns out very good every time. Though in my experience, a little more than 1/4th cup of ghee should be used so it is not too dry and browns easier.

      Aneta
      July 12, 2020 at 12:56 am

      I love your receipe with less ghee and sugar which is more tasty according to me.

    Arun
    November 2, 2013 at 8:21 am

    Just finished up making this.. and yet again… absolutely superb !! Only thing i did differently was to
    Increase the ghee a bit
    Add a bit more sugar, also
    Didnt fry the semolina as dark as yours
    Added a bit of saffron infused in milk

    Turned out just great .. thank you !!

      Atreya
      November 3, 2013 at 3:08 pm

      Yes I too add a little more sugar. It is more tasty that way 🙂

    Afghanistan Food in “A Thousand Splendid Suns” | Jacob's Blog
    October 2, 2013 at 7:31 pm

    […] Recipe site: https://manjulalive.wpenginepowered.com/2007/01/27/sooji-halva/ […]

    Vaishali
    February 1, 2013 at 12:27 pm

    I loved your Soji Halwa recipe and so does my husband since he has a large appetite for Indian sweets.:-) … The fact that this recipe is absolutely dairy free is a plus for us as we try to avoid dairy products /recipes.

      Priyanka
      November 21, 2013 at 8:43 pm

      Dear Vaishali,
      Ghee is a dairy product. Halwa cannot be dairy free unless you have avoided ghee 🙂

        Riya
        April 7, 2017 at 5:52 am

        Lol ???????????? yes ghee is dairy product..

    ekta
    December 12, 2012 at 6:30 am

    U do n explain everything so neatly.n so passionately too …feel like
    Mom is explaining.thanks n love you

    Frozaa
    October 30, 2012 at 1:47 pm

    I love the way you cook, it’s so clear and you make the best recipes out there. I’m not an Indian but I love Indian food and I’ve learned so much from you. Halwa is one of our food here in Afghanistan and I always wondered how to make it. Now I learned…thanks for sharing.
    with Love <3

    Sooji Halwa Recipe | food.fashion.fun
    September 5, 2012 at 1:51 pm

    […] Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer than you want. (recipe courtesy of Manjula’s kitchen) […]

    J. Hla Myint
    July 4, 2012 at 5:08 am

    The recipie of yours are really delicious and its easy. I am from Burma your neighbour country. I found your web site on the internet and I like it very much. Keep it up and wish you all the best.

    Manda
    May 20, 2012 at 3:51 pm

    Thanks for sharing your Recipes! It has made it possible for me to learn to make all the foods I loved eating while in India. I have not been disappointed yet. <3

    Sooji Halwa | Manjula’s Kitchen | Indian Vegetarian Recipes | Cooking Videos | T I N R O S E
    May 18, 2012 at 2:10 pm

    […] Sooji Halwa | Manjula’s Kitchen | Indian Vegetarian Recipes | Cooking Videos. Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in […]

    yashwanth
    May 5, 2012 at 1:16 am

    superb so nice but we don’t like cardamom powder.

    Meera
    April 29, 2012 at 4:15 pm

    Dear Manjula

    I have done some cooking by following your recipies. Thanks for sharing your knowledge and experience. You are doing a good service. I am now going to try the sooji halwa!
    Thanks again
    Sai Ram
    Meera

    kalyani
    November 8, 2011 at 10:39 pm

    hi aunty …….can u please teach me how to prepare malpuva ………..

    Bhavana sinh
    October 25, 2011 at 3:16 pm

    Happy Diwali Manjula Aunty,

    Thank you for this Halwa Recipe.I will make it tomorrow for Diwali Pujan.

    Khushi
    October 23, 2011 at 4:16 pm

    Namaste Manjula,
    After trying to make quiet a few Sooji Halwa with out being auccessfull, i came across your website, and almost immediately i had a feeling i’ve arrived to the right place.
    So, i tryed your method of Sheera,
    and it came out just right. both taste and texture.
    So good!

    BAHUT DHANYABAD!
    Khushi

    Ruchi
    October 7, 2011 at 6:01 am

    After you switch off gas, you can add a few teaspoons of whole milk to the halwa to give it a nice light color. That way, the halwa is cooked, but still has nice color.

    Poonam
    October 6, 2011 at 8:18 pm

    hi manjula, i will surely try sooji halwa, can u tell me the brand & size of the vessel u used for making sooji halwa. it will be a gr8 help. thanks 🙂

    Arunadevi
    September 23, 2011 at 11:13 pm

    Hello aunty,

    My halwa came very good. My kids luved it. Thanks for ur recipe.

    Arunadevi

    Alisha
    September 2, 2011 at 7:49 am

    Ms. Manjula. I love you and I love your recipes! You are so beautiful, sweet and lovable! My halwa came out perfectly. Thanks so much!

    Sarah
    July 16, 2011 at 3:16 pm

    It tastes like water.
    Sorry but this is not the best recipe I have tried.

    sonia
    July 15, 2011 at 7:41 am

    I daily watch your videos you cook really nice before I don’t know how to cook but now I m going to perfect. You are a best cooker.

    Thx a lot Aunty ji to help us like a g8 mom

    Smitha Jain
    March 3, 2011 at 4:02 pm

    Thanks for the recipe!
    I made it today and it came out very yummy……
    Loved it and enjoyed! :>

      Manjula Jain
      March 3, 2011 at 7:42 pm

      Smitha,
      I like to use serrano pepper.

        Achla
        May 29, 2011 at 3:17 pm

        Serrano pepper in sooji halva???????

    disha jain
    March 1, 2011 at 6:00 am

    hello aunty…i tried making sooji halwa…the moment i put water in sooji mixture…it just splattered so much that it got lumps…i know u told that slowly and slowly but still had a prob…..help plz

    anshu garg
    March 1, 2011 at 3:26 am

    I love your sweet dishes. thanks.

    nidhi jain
    March 1, 2011 at 3:23 am

    IT IS VERY GOOD SITE FOR ME,THANKS FOR ALL DISHES

    v
    February 12, 2011 at 10:16 am

    i tired the Sooji Halwa and since then i have never been to the Halwai here in NY. it taste as good as i get from the local halwai, Thank you for sharing the recipes. God Bless

    Amy
    December 29, 2010 at 1:36 pm

    Hi aunty,

    My halwa turned out a little bit dry and slightly hard. How do I rectify that ?

      Manjula Jain
      December 29, 2010 at 11:02 pm

      Amy,
      Add hot water and heat on low heat until Halwa start bubbling.

    Craig
    November 5, 2010 at 6:22 pm

    thanks for the lovely recipe I just made this and it came out exactly the way I used to eat it when I was young… I love watching you make all the mithai I will definitely try them one at a time…I have made naan khatai with my Mum when I was young…do you know how to make poli? its like a crispy pastry in a half moon shape with coconut inside and til seeds, also if you could publish how to make dal roti’s, roti with the chana dal inside? thanks I am from south africa and really appreciate your website as I have no-one here in england to show me how to make all our traditional food thanks and keep it up, God bless.

    Rani
    October 3, 2010 at 4:48 pm

    I love your website and teaching method is so easy to watch and learn. Thank you so much for taking the time to do this. I’m very excited to try the recipes I have watched so far.

    naseem sherif
    June 22, 2010 at 11:39 am

    chill ppl v all know its a genuine mistake,errors do happn.!gr 8 wrk manjula!!keep those recipes coming!!!!!!

    Reddy
    May 25, 2010 at 3:35 pm

    Hello Manjula,

    The sweet looks delicious. I have seen many recipes, but yours looks delicious!!!! Just loved the way how simply you explained things. Thank you!

    Ankita
    March 8, 2010 at 9:26 am

    hi,

    Instead of writing 2/3 cup of sugar you have written 1/3 cup of sugar.

    charles z. gould
    November 2, 2009 at 7:08 pm

    Hi i have wondered how much you would calculate to set your blog graphic up on my blog for me, because i truly like the look of your weblog but i don’t know how to set such a sweet theme.

    ST
    October 18, 2009 at 12:39 pm

    The ingredients wrongly mention 1/3rd cup of water and your demo mentions 3/4th request you to rectify the same. Thank you for the excellent recipe:)

    Arvind Singh
    October 13, 2009 at 1:31 pm

    Namastey Manjula ji,

    I liked your presentation and smooth hand movements in making those dishes. I am sure, I will be able to surprise my wife and kids with your instructions. Wish you all the best and Very Happy Diwali.

    Arvind Singh
    Kitchener, Ontario

    seema
    September 25, 2009 at 2:34 pm

    Dear Manjulaaunty
    Hello Manjula aunty ji

    Your recipes are so simple & nice, i love to watch them & do try them out. i an im ecuadour.
    Really admire your efforts & it all shows how passionate you are about cooking.pls help me how to make chakli.

    I Love you too much.
    Thanks.

    Pratul
    September 19, 2009 at 6:59 pm

    This recipe is pretty good except that it is low in sugar. Well, it may work in India (assuming that Indian cane sugar is sweeter than the stuff in US), but if you’re in US I recommend going with 1/2 cup of sugar – the same measure as for sooji.

    Cindy
    September 13, 2009 at 12:44 pm

    Possible error? The written recipe is 1/3 cup sugar – the video says 3/4 cup.

    maisum
    August 27, 2009 at 2:05 pm

    Dear Manjulaaunty
    Hello Manjula aunty

    Your recipes are so simple & nice, i love to watch them & do try them out.
    Really admire your efforts & it all shows how passionate you are about cooking.pls help me how to make malpuva

    Love you

    Reply

    Surekha
    August 25, 2009 at 9:01 pm

    Hello Majulaji
    Great recipes on youtube, made so many recipes and enjoy with the family.I have question about the cookware you use . That stainless steel pot with lid you made saffron rice. Where can i buy that?

      Manjula Jain
      August 25, 2009 at 11:47 pm

      Hi Surekha, I baught the pan from Macys brand is Calphalon.

    Jyoti
    August 10, 2009 at 6:20 pm

    hello Manjula aunty, my parents really liked your website, and made the fruit cream and our friends and realitives really loved your fruit cream recipe.

    isabelle
    August 10, 2009 at 4:14 pm

    hi manjula aunty
    really like ur recipies, my parnts cook at a boarding school and when they leave i like aking sweet savouries and things like gajar halwa. i don know how to make much but my brother wanted gajar halwa i have never made i typed into google got ur website i followed ur recipe and i have never tastd anything any gajar halwa so tasty it was very nice thanks to U…. my parents came tasted it and now want me to teach them how i did it i showed them ur video and now they are going to make it ur way instead of their recipe…. i hope it turns out just as good…. i cant wait till i make ur other sweet dishes desserts during our month of ramadhan

    Shamita
    April 29, 2009 at 7:31 am

    Hello aunty
    Can we use jaggery instead of suger, if yes then how much jaggery can b used in this recipe……..plzzzzzz reply soon

      Manjula Jain
      April 29, 2009 at 12:39 pm

      Hi Shamita,
      Jaggery should taste ok, how much it is hard to say I have never used it but jaggery is not as sweet as suger so first try same quantity as sugar and add later more if needed.

      Nittu
      July 30, 2009 at 3:00 pm

      hi Shamita
      U can use half cup jaggery or 1 cup sooji. Hope it helps u.

    Tiya
    March 9, 2009 at 3:46 pm

    Hi Manjula, could you please tell me the recipe of atte ka halwa.
    Thanks

    vidya
    February 24, 2009 at 2:45 pm

    hallo Aunty , plz give me the proprotion for 2 cup of suji bcoz I will prepare it at the time of pooja .As quqntity is big I can not able to calculate how much sugar , milk & ghee required.
    thanks

      Manjula Jain
      February 25, 2009 at 12:04 am

      Multiply every thing four times it should work great.

      Bobby Nag
      March 21, 2009 at 10:46 pm

      Thank youu very much. you have a great knowledge.i love to eat indian food and my mom followed your yumi yumi recp. again thanks

    Seema
    February 2, 2009 at 10:05 pm

    In my previous message I meant to say “you make the process look so easy to do in your videos and they are “… sorry about the error. Thanks again Manjula.

    Rajshree Bhardwaj
    January 27, 2009 at 2:02 pm

    Hello Manjula aunty,
    I love watching your cooking videos.You make everything look so easy and interesting. My regards to you ,wish you a very Happy New Year.

    Nathali Shashidhar
    January 27, 2009 at 10:04 am

    Hello Manjula aunty

    Your recipes are so simple & nice, i love to watch them & do try them out.
    Really admire your efforts & it all shows how passionate you are about cooking.

    Love you

    Dixita
    January 18, 2009 at 7:43 pm

    Hi, Manjula aunty
    I finally learned How to make delicious sooji Halwa with your video recipe. It came out very good and we enjoyed eating it. I like to watch your recipes and try them out. Thank you very much. Keep up the good work.

    Monica Prasad
    January 5, 2009 at 6:39 pm

    Namaste Manjulaji,
    I just found your web site and the receips therein are delicious.. I tried out a few mainly the Suji halwa, yellow rice, and alloo gobi – turned out real lovely.
    Thanks so much for sharing your receipes with us.

    linda wolf
    December 24, 2008 at 11:50 am

    I have watched a friend make a similar dish but no water was added. It was made with cream of wheat. Do you know what the name of it could be?
    Thank you
    I enjoy your recipes.

    Divya
    December 20, 2008 at 10:01 am

    Hi Manjula Aunty,

    I have started to use your website for all my cooking.
    It comes out quite professional. I had never cooked much before due to interest, much to my mom’s dismay.

    Thank you for your website. My husband discovered it and we use it often !

    Take Care,
    Divya

    t!
    December 8, 2008 at 12:56 pm

    Manjula-ji,

    Thank you so much for this recipe. I made it for my husband’s birthday, and he was thrilled!!! It was so good he wants me to learn to cook by only using your Web site 😉

    I followed your directions and used 1 cup milk and 1/2 cup water, and put it in the microwave. The only thing I would suggest is that if using the microwave, gently stir the milk and sugar together before adding it to the sooji mixture as some of the sugar settles at the bottom.

    Thank you so much!!!

    Paridhi
    October 31, 2008 at 11:58 am

    This dish came out superbbbb!! Thanks so much for sharing all these with us. Please keep posting more.

    Suji Halwa Recipe - Indian Semolina and Raisin Pudding | Apple Pie, Patis, and Pâté
    October 21, 2008 at 9:59 pm

    […] Cooking video at Manjula’s Kitchen […]

    Shivani
    October 7, 2008 at 11:19 am

    Hi Auntyji,

    Can you please show me how to make Mohanthal? I have to prepare for diwali festival and want to take it to Temple? can u please show me?

    Sudha
    September 30, 2008 at 11:40 am

    hello Manjula-ji,

    Today I tried making this halwa for prasad as Navratri has started. It has come out very well just like what you made. Didnt think it was this easy whenever someone made it..Thanks for the recipe.

    sheila-robinson-john
    August 22, 2008 at 5:00 pm

    Your recipes are great. It brings lot of good memories while I was growing up in
    India. My mother used to prepare simillar dishes.

    I appreciate your skill and effort to keep the Indian cuisine alive for the younger generation.

    God Bless

    padma
    July 18, 2008 at 9:57 am

    Namaste Manjula Aunty,
    This site is amazing,i love it.Thankyou for all of ur hardwork,ihave tried ur Soozi halwa dessert(for prasadam to god) today because today is guru poornima,it is just fantastic,thankyou.

    Malini
    May 12, 2008 at 8:28 pm

    Namaste Auntyji,

    I made your suji halwa yesterday as prasad after finishing my “sai satcharitra” reading.
    It came out very very well. I am sure SaiBaba would have loved it too.
    Auntyji, I am extremely fond of cooking and I love to cook new dishes for my husband.He loves this halwa & puri. So to add value, I made puris and aloo subzi too.
    Halwa was for prasad, but puri was specially for my husband.
    Thank you so much. 🙂

    Shubha
    May 10, 2008 at 4:35 pm

    Manjula ji i tried your sooji halwa and it turned out good.
    See the pic here in my blog and please do leave ur comments there…. would really love to hear from u….here goes the link

    http://chutkibharpyar.blogspot.com/2008/05/its-time-to-celebrate-some.html

    thanx
    Shubha

    Shubha
    May 6, 2008 at 10:07 am

    Hello Manjula ji…
    i tried ur sooji halwa today…. its under making now… and the recipe seemed so easy…. lets see how is the outcome… thanx for the recipe.. will post it in my blog with a link to ur site…. thank u

    Shubha

    Manjula Jain
    April 9, 2008 at 10:51 am

    Hello Charu it should be 1/3 cup sugar sorry for mistake

    Charu
    April 9, 2008 at 9:45 am

    I had a quick question….I found your utube video for the sooji halwa and there it said 3/4 cup of sugar…your recipe above says 1/3 cup….I have all my ingredients out and ready to go but I am not sure of how much sugar to put…please help:)

    Thanks

    Charu

    Manjula Jain
    April 7, 2008 at 8:47 am

    Yes you can add milk instead of water.

    farid
    April 7, 2008 at 7:04 am

    Thanks for the recipe. your recipe are simple and easy to make someone told me that milk can be added instead of water is it true?

    nisha patel
    March 15, 2008 at 11:46 am

    hi,
    i am nisha from london, i am vegetarian.
    i enjoyed all the recipes u have shown on u r sight.
    i will try to make gajjer ka halwa,
    pls do show me the dudhi ka halva, and tal sankri..i am very keen to know how to make, so i can make here in london.
    all the best.
    nisha

    Rashi
    March 14, 2008 at 9:01 am

    Namaste Manjulaji,
    I recently found your site while searching for some recipe. I love cooking. I am living in Switzerland at present. I enjoy to watch your recipes as they are without Oninon and Garlic. I tried out your sooji halwa recipe and it turned out to be great!

    Thank you so much for all your recipes. I am going to try out all of them one by one.

    I appreciate your work and the person behind the camera capturing all the details very well.

    Dhanyawaad!
    Rashi

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak (Spinach) Paneer
Palak (Spinach) Paneer