Easy Sooji Halwa Recipe – Brown Sugar & Dry Fruits Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Sooji Halwa Recipe – Brown Sugar & Dry Fruits Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, especially when it comes to warm, comforting Indian desserts. And honestly, few things hit the spot quite like a perfectly made Sooji Halwa. This isn’t just any halwa though – we’re taking things up a notch with the warm, molasses-y notes of unrefined brown sugar and a generous handful of crunchy dry fruits. I first made this for Diwali a few years ago, and it’s been a family favourite ever since! It’s surprisingly easy, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This Sooji Halwa recipe is a winner for so many reasons! It’s quick – ready in under 30 minutes – making it perfect for a last-minute dessert craving. The brown sugar adds a lovely depth of flavour that’s a little different from the usual sweetness. Plus, it’s packed with goodness from the dry fruits and nuts. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious Sooji Halwa:

• 0.5 cup corn flour (approximately 60g)
• 1.5 cups water (360ml) – for the corn flour slurry
• 1 cup water (240ml)
• 1.5 cups unrefined brown sugar (approximately 300g)
• 0.25 cup ghee (approximately 60ml) – I prefer using cow ghee for the best flavour
• 0.5 cup mixed dry fruits and nuts (cashew, almond, pistachio, tutti frutti, dates) – roughly chopped
• 0.25 teaspoon cardamom powder (approximately 1.25g)

Ingredient Notes

Let’s talk ingredients for a sec! These little details make all the difference.

• Unrefined Brown Sugar: Seriously, don’t skip this! It adds such a beautiful caramel flavour that regular white sugar just can’t match. It also has a slightly healthier profile, which is a bonus.
• Dry Fruits & Nuts: I love a good mix! Cashews, almonds, and pistachios are my go-to, but feel free to add whatever you like. A little bit of tutti frutti and dates adds a lovely chewiness.
• Ghee: Ghee is essential for that authentic halwa flavour. I swear by using good quality cow ghee – it just tastes richer and more fragrant. If you’re unsure where to find it, most Indian grocery stores will stock it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the corn flour and 1.5 cups of water until it’s completely smooth and lump-free. Set this aside – it’s our slurry!
2. Now, in a kadai (a deep, round-bottomed pan), pour in 1 cup of water and add the unrefined brown sugar. Bring it to a boil, stirring until the sugar is completely dissolved.
3. Here’s where the magic happens! Lower the heat to low, and slowly pour in the corn flour mixture while continuously whisking. This is important to prevent lumps!
4. Keep whisking for a few minutes, then switch to a spatula as the mixture starts to thicken. Continue stirring – it’s a bit of an arm workout, but totally worth it!
5. As it gets glossier and thicker, start adding the ghee gradually, stirring all the while. The ghee will give it that beautiful richness and shine.
6. Once the halwa starts to come together, add in your chopped dry fruits and nuts, and the cardamom powder. Mix well and continue to cook until the halwa reaches a lovely, jelly-like consistency. It should pull away from the sides of the kadai.
7. Finally, grease a tray with a little ghee. Pour the halwa onto the tray, level it out, and let it set for about 30 minutes. Or, if you’re impatient like me, pop it in the fridge to speed things up!
8. Once set, cut into squares and enjoy!

Expert Tips

• Whisking is Key: Seriously, don’t stop whisking when you add the corn flour slurry! It’s the best way to avoid lumps.
• Low and Slow: Keep the heat on low throughout the cooking process. This prevents burning and ensures the halwa cooks evenly.
• Ghee is Your Friend: Don’t be shy with the ghee! It adds flavour and texture.
• Consistency Check: The halwa will thicken as it cools, so don’t overcook it. You want it to be slightly softer than your final desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter. It will slightly alter the flavour, but still be delicious!
• Gluten-Free: This recipe is naturally gluten-free, as long as your ghee is pure and doesn’t contain any gluten-based additives.
• Spice Level Adjustment: Add a pinch of saffron strands soaked in a tablespoon of warm milk for a luxurious touch. My grandmother always did this for special occasions!
• Festival Adaptations: For Diwali, I like to add a sprinkle of edible silver leaf (vark) on top. During Holi, a few drops of rose water can add a beautiful fragrance.

Serving Suggestions

This Sooji Halwa is wonderful on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of chopped nuts on top adds a nice finishing touch. It’s perfect for a cozy night in, a festive celebration, or just when you need a little something sweet.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. You can gently reheat it in the microwave or on the stovetop with a splash of milk to restore its creamy texture.

FAQs

Let’s answer some common questions!

• Is this halwa better with white sugar or brown sugar? I highly recommend brown sugar! It adds a depth of flavour that white sugar just can’t replicate.
• Can I make this halwa ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have had a chance to meld.
• What is the best type of ghee to use for halwa? Good quality cow ghee is the way to go. It has the richest flavour.
• How do I prevent the halwa from sticking to the kadai? Make sure you’re using a heavy-bottomed kadai and stirring constantly, especially as the halwa thickens.
• Can I add other dry fruits or nuts to this recipe? Absolutely! Feel free to experiment with your favourites. Walnuts, pecans, and even dried cranberries would be delicious.

Enjoy making this recipe, and let me know how it turns out in the comments below! Happy cooking!