Easy Sooji Halwa Recipe – Cardamom & Cashew Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Sooji Halwa Recipe – Cardamom & Cashew Indian Dessert

Hey everyone! If you’re craving something sweet, comforting, and utterly delicious, you’ve come to the right place. Today, I’m sharing my go-to recipe for Sooji Halwa – a classic Indian dessert that’s surprisingly easy to make. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s been a family favorite ever since.

Why You’ll Love This Recipe

This Sooji Halwa is more than just a dessert; it’s a little hug in a bowl. It’s warm, subtly sweet, and packed with the lovely aroma of cardamom and the satisfying crunch of cashews. Plus, it comes together in under 30 minutes – perfect for when you need a quick sweet treat or want to impress guests without spending hours in the kitchen. It’s a guaranteed crowd-pleaser!

Ingredients

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

• ½ cup custard powder (approx. 60g)
• 1.5 cups sugar (approx. 300g)
• 2 cups water (approx. 480ml)
• 2 tablespoons ghee (approx. 30ml)
• 6 broken cashews
• A tiny pinch of cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Custard Powder: I prefer using a good quality custard powder for a richer flavour and vibrant colour. I usually go for a vanilla-flavoured one, but you can experiment with other flavours too!
• Ghee: Ghee is essential for that authentic halwa flavour. Don’t skimp on the quality here! Homemade ghee is amazing if you have the time, but a good store-bought brand works perfectly well.
• Cardamom: Cardamom use varies across India. Some regions prefer a stronger cardamom flavour, so feel free to adjust the amount to your liking. Green cardamom is the most common, and a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice, heavy-bottomed pan, combine the custard powder, sugar, and water. Give it a good whisk until everything is smooth and the sugar has completely dissolved. Make sure you’re doing this off the heat – we don’t want any clumping!
2. Now, grease a plate or tin with a little ghee. This will prevent the halwa from sticking later.
3. Place the pan on low heat and start stirring. This is where the patience comes in! Keep stirring continuously until the mixture starts to get glossy and thickens up.
4. Add 1 tablespoon of ghee and that tiny pinch of cardamom powder. Keep stirring!
5. Continue cooking until the mixture transforms into a beautiful halwa texture – it should start leaving the sides of the pan.
6. Mix in the remaining ghee and the broken cashews. Give it a final good stir to ensure everything is well combined.
7. Pour the halwa onto the greased plate and spread it out evenly.
8. Let it set for about an hour. Then, cut it into squares and garnish with a few extra cashews. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Cooking on low heat is key to preventing the halwa from burning and ensuring it cooks evenly.
• Constant Stirring: Seriously, don’t stop stirring! It’s the only way to get that smooth, creamy texture.
• Ghee is Your Friend: Don’t be afraid to add a little extra ghee if the halwa seems too dry. It adds flavour and richness.

Variations

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

• Vegan Adaptation: You can easily make this vegan by using plant-based ghee and substituting the custard powder with a base made from plant-based milk powder.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you love a bit more spice, feel free to add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: This halwa is perfect for celebrations like Diwali, Holi, or birthdays. My aunt always makes a huge batch for Diwali – it’s a tradition!

Serving Suggestions

Sooji Halwa is best served warm, but it’s also delicious at room temperature. It’s lovely on its own, but you can also serve it with a scoop of vanilla ice cream or a sprinkle of chopped nuts. A cup of chai alongside is always a good idea!

Storage Instructions

Leftover Sooji Halwa can be stored in an airtight container in the refrigerator for up to 3 days. You can gently reheat it in the microwave or on the stovetop before serving.

FAQs

Let’s answer some common questions:

1. What type of custard powder works best for Sooji Halwa?

I recommend a good quality vanilla-flavoured custard powder. It gives the halwa a lovely colour and flavour.

2. Can I make this halwa ahead of time?

Yes, you can! Just make sure to store it properly in the refrigerator.

3. How do I prevent the halwa from sticking to the pan?

Greasing the pan with ghee is essential. Also, using a heavy-bottomed pan helps prevent sticking.

4. What is the best way to garnish Sooji Halwa?

Chopped cashews are classic, but you can also use almonds, pistachios, or even a sprinkle of saffron strands.

5. Can I use a different nut instead of cashews?

Absolutely! Almonds or pistachios would be delicious substitutes. My friend actually prefers using a mix of nuts!

Enjoy making this delicious Sooji Halwa! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!