traditional halwa with sooji

Recipe by lakshmi srinivas of Vizianagaram, IN

a tasty sweet prepared during poojas and vratam in coastal Andhra

Ingredients vegetarian 4 servings

    • 1 cup semolina
    • 2 cups sugar
    • 2 cups milk
    • 1 cup water
    • 1/4 cup ghee
    • 1 tbsp cashewnuts
    • 1/2 tbsp kishmish
    • 1 tsp elaichi powder
    • option:1/2 cup chopped pineapple


    1. Mix milk and water and keep aside
    2. Heat a kadai, fry semolina or sooji (upma rawa) till dark golden on a low flame. It takes about 15 mins.
    3. Now add sugar and mix well.
    4. Add the water, milk mix slowly to avoid curdling and keep mixing.
    5. The whole thing looks watery. Let it cook on medium flame for 10 min and simmer again for 10 min. Keep stirring  in between to avoid lump formation
    6. Now heat the ghee in another pan fry cashew and kishmish till golden and add them along with ghee into the above cooking mix.
    7. Stir well and check the texture. If it is soft and if you can see traces of ghee at the sides,it is read
    8. it is usually served hot but for a variation you can add chopped pineapple and serve it cold.


    shailaja reddy

    really mouthwatering traditional dish for sweetlovers.