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Sooji Kesar Badam Halwa Recipe – A Royal Indian Dessert

Looking for a rich, aromatic, and melt-in-the-mouth Indian dessert? Sooji Kesar Badam Halwa is the perfect choice! This luxurious halwa blends the wholesome texture of semolina (sooji), the richness of almonds (badam), the exotic aroma of saffron (kesar), and the depth of ghee to create a truly festive sweet dish. Whether for special occasions, festivals, or simply to satisfy your sweet tooth, this halwa never fails to impress.

Ingredients

For Sooji Kesar Badam Halwa:

  • 1 cup Sooji (Semolina / Rava) – fine variety
  • ½ cup Ghee (Clarified Butter)
  • ¾ cup Sugar (adjust as per taste)
  • 2 ½ cups Full Cream Milk (or half milk, half water)
  • ¼ cup Almonds (Badam) – soaked, peeled & sliced
  • 10-12 strands Saffron (Kesar) – soaked in 2 tbsp warm milk
  • 4-5 Green Cardamom (Elaichi) Pods – powdered
  • 1-2 tbsp Chopped Cashews (optional, for garnish)
  • 1-2 tbsp Raisins (optional, for garnish)

Instructions
Step 1: Preparation Before Cooking

  • Soak the saffron strands in warm milk and keep aside.
  • Soak the almonds in hot water for 30 minutes. Peel the skin and slice them thinly.
  • Powder the cardamom pods for a fresh, aromatic flavor.

Step 2: Roasting the Sooji

  • Heat ghee in a heavy-bottomed pan on medium flame.
  • Add the sooji and roast gently, stirring continuously until it turns golden and aromatic. Be patient; this step brings out the nutty flavor and prevents lumps later.
  • Once the sooji is roasted well, reduce the flame to low.

Step 3: Cooking the Halwa

  • In another pan, heat the milk and dissolve the sugar completely. Add the saffron milk mixture to this for a beautiful golden color and aroma.
  • Slowly pour the hot milk-sugar mixture into the roasted sooji while stirring continuously to avoid lumps.
  • Stir well and cook on medium-low flame. The mixture will absorb the milk and begin to thicken.

Step 4: Adding Flavors and Garnish

  • Add the sliced almonds, cardamom powder, and if using, the cashews and raisins.
  • Keep stirring until the ghee starts to separate from the halwa and the mixture leaves the sides of the pan.
  • Turn off the heat. Let it rest covered for 2-3 minutes for the flavors to settle.

Serving Suggestions

  • Serve the Sooji Kesar Badam Halwa warm, garnished with extra sliced almonds and a few saffron strands on top.
  • It pairs beautifully with a festive meal or can be enjoyed alone as a royal treat.