About the Dish
If desserts had royalty, Kesari Suji Ka Halwa would be the king draped in ghee, glowing with saffron, and ruling over every festive meal. This classic Indian sweet is a velvety, melt-in-the-mouth delight, made by roasting suji (semolina) in pure ghee until golden and fragrant, then slow-cooking it with a sugar syrup infused with saffron, cardamom, and nuts. The result? A rich, slightly grainy yet smooth halwa that’s sweet, aromatic, and pure comfort food. Unlike its simpler cousin, Sheera, Kesari Halwa takes things up a notch with the addition of saffron (kesar), giving it that signature royal yellow-orange hue and an unmistakable floral richness. Some versions include milk for a creamier texture, while others keep it light with just water, but one thing’s for sure—it always disappears within minutes of being served!
Kesari Suji Halwa is more than just a dessert; it’s a tradition, a festival favorite, and an emotion in itself. You’ll find it at Satyanarayan poojas, Navratri celebrations, Diwali feasts, and temple offerings, where its rich aroma fills the air and instantly makes you crave a spoonful. The first bite is warm and buttery, the second bite is nutty with cashews and almonds, and by the third, you’re hooked for life! Some love it soft and silky, while others prefer a thicker, sliceable version, but no matter how it’s made, it’s the kind of sweet that feels like a warm hug from your grandma. It’s also one of those desserts that can be whipped up in under 20 minutes, making it the go-to for sudden sweet cravings or last-minute festive prep.
Recipe
Ingredients
Directions to make
- 1 cup suji (semolina/rava)
- ½ cup ghee (clarified butter)
- ¾ cup sugar (adjust as per taste)
- 2 cups water (or 1 cup milk + 1 cup water for creamier texture)
- 1 teaspoon saffron strands (kesar) (soaked in 2 tbsp warm water/milk)
- ½ teaspoon cardamom powder
- 10-12 cashews (halved)
- 8-10 raisins
- 5-6 almonds, slivered
Step 1 : Prepare the Sugar Syrup
- In a small pot, heat 2 cups of water (or 1 cup water + 1 cup milk for a richer texture).
- Add sugar and saffron strands (soaked in warm water/milk). Stir until the sugar dissolves completely.
- Bring the syrup to a gentle boil and turn off the heat. Set aside.
- In a heavy-bottomed pan or kadhai, heat ½ cup ghee on medium heat.
- Add cashews and almonds and sauté until golden. Remove and keep aside.
- In the same pan, add suji and roast on low-medium heat, stirring continuously.
- Keep roasting until the suji turns light golden brown and gives off a nutty aroma (takes about 6-8 minutes).
- Lower the heat and carefully pour the prepared saffron sugar syrup into the roasted suji (it may splutter, so stir continuously).
- Keep stirring as the suji absorbs the liquid and starts thickening.
- Add cardamom powder and raisins, and mix well.
- Continue cooking for 2-3 minutes, stirring until the halwa leaves the sides of the pan and has a smooth, glossy texture.
- Turn off the heat and add the fried cashews and almonds.
- Drizzle extra ghee on top for a rich, glossy finish (optional but recommended!).
- Serve warm, garnished with more chopped nuts and a few saffron strands for that extra golden touch!
