SAJjige -Sooji Ka Halwa
  • 1 cup – Rava (Sooji/Semolina/Rawa)
  • 4 tbsp – Ghee
  • 1 cup – Milk
  • 1 to 1.5 cup – Water
  • ¾ cup – Sugar
  • A pinch of Saffron
  • 1 pinch – Cardamom Powder
  • 1 no – Bay leaf
  • A handful of Raisins and Cashews
  • *Instead of Bay leaf you could also use edible camphor (Pacchakarpoora) or 1 no Mashed Banana. Do not use all of it together. Use any one for the flavouring
  1. Soak saffron in warm milk and set aside for half an hour.
  2. In a heavy bottom kadhai, roast semolina and 1 tbsp of ghee. Roast it till the semolina turns white and really light gold. Do not roast it till it turns brown. You will not get this beautiful gold halwa at the end. Transfer this roasted semolina to a plate.
  3. In the same kadhai, take the remaining 3 tbsp ghee and add the dry fruits to it. Once the cashews turn gold and raisins swell, take them out into a bowl and set them aside.
  4. To the same ghee add the bay leaf. Let it give out the aroma and then gradually and carefully add the milk and water to this. Add sugar and stir it to ensure the sugar dissolves. (Add mashed banana at this point if using )
  5. Let this mixture boil.
  6. Gradually and continuously add the roasted semolina while stirring continuously. Make sure there are no lumps.
  7. Reduce the flame to low, cover it and cook till the mixture thickens. For about a minute.
  8. Give it a good mix. ( Add elaichi or camphor at this stage if using ).
  9. Add the roasted dry fruits, cover it again and cook till the ghee separates and the halwa leaves the bottom of the pan.
  10. Serve sajjige / Sooji ka halwa hot or heat it just before serving.
Recipe by MADaboutkitchen at