Sunday, 8 June 2014

Sooji ka Halwa

  بسم الله الرحمن الرحيم

 Dedicated to my Beloved Master, Sultan ul Awliya Sheikh Muhammad Nazim Al Haqqani (Q.S) of the most Distinguished Naqshbandi Sufi Order. 

Sultan Ul Awliya Maulana Sheikh Nazim Q.S 

I remember back in 2010 I visited my beloved Sufi Master Maulana Sheikh Nazim Q.S in Lefke, Cyprus and he mentioned to me and a few other ladies how much he liked Pakistani Halva. I remember His beautiful face smiling as he was telling us. He is the one who made and still makes everything in my life look, feel and taste beautiful, He is the epitome of beauty itself. I live my life in eternal gratitude that I was granted the gift of Love through him, my passion, my morning sun and evening moon, the coolness of my eyes and the light of my heart, the tranquillity of my soul and the wealth of a thousand generations, I dedicate this to You my beloved Murshid.

There are many different types of Halva's, but the one that is most common in Pakistani cuisine is Sooji ka Halwa, which is halva made from semolina. The recipe I shall share with you was taught to me by my mother, I tweaked it here and there slightly. However I must warn you, this recipe is not for the calorie counters out there!

I do hope you will give this a try.

Sooji ka Halva


250g Butter
2 Cups of Semolina (I used fine grain)
2 Cups of sugar
8 Cups of water
Handful of blanched Almonds
Half cup of dried fruit of choice ( I used Whitworths sultana and cinnamon apple)


1. In a saucepan heat a cup of water and add almonds, bring to boil until, drain and cool with cold water, then carefully remove the skin of the almonds and slice, set aside.

2. In another pan add 8 cups of water along with sugar. and bring to boil till sugar dissolves, in meantime melt the butter in a cooking pan, when melted ad the semolina and cook on high, be careful here not to burn the semolina so continuously stir until golden beige in colour. This should take between 15-20 minutes.

3. On one side on hob you should have water and sugar simmering away on low and sugar should have dissolved. Now add the dried fruit of your choice to the halva and stir well for a few minutes
( Usually raisins are used but use any that tickles your fancy :) )

4. Now take the pan of water with dissolved sugar and very very carefully pour into semolina, please be careful at this point as semolina splatters a lot, maybe better to ask someone to pour water while you stir.

5. Stir for a few more minutes till it thickens.

6. Sprinkle with desiccated coconut and decorate as desired. Serve warm with a lovely cup of tea.

Bil-hana wa ash shifa! :)


  1. Salam Sis. I just tried this recipe and its delicious. I will need to cut down on the sugar quantity the nxt time i do this again. Thanks for sharing.

  2. Wasalam Norliza, thankyou so much for trying my recipe, im glad you enjoyed. Yes you can adjust the sugar intake. Thankyou again. Much appreciated. x

  3. Sooji ka halwa is a delicacy of Pakistani mughlai cuisine and it is often cooked on special occassions. It's very tatsy and nourishing.

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