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Recipes
4 Servings
Celebrate Karwa Chauth 2026 with soft, fragrant suji ka halwa made from roasted semolina, cardamom, and crunchy nuts, cooked in King's Soyabean Oil. This simple bhog prasad is perfect for the puja thali and is one of the most loved Indian dish recipes for festive evenings. It comes together in under 30 minutes with everyday pantry ingredients.
This suji ka halwa recipe brings together fine roasted suji, warm sugar syrup, cardamom, and crunchy nuts for a soft, melt-in-the-mouth bhog prasad. Cooked in King's Soyabean Oil, the halwa stays light and glossy with a clean taste that lets the cardamom shine. Whether you spell it Karwa Chauth or Karva Chauth, this simple sweet is a festive favourite, and Karwa Chauth 2026 is the perfect occasion to prepare it for the puja thali.
This sooji ka halwa recipe has a warm, nutty flavour with a soft, grainy-smooth texture and gentle sweetness balanced by cardamom. The suji is slowly roasted in soyabean oil until golden, so every grain turns aromatic before the sugar syrup is added. It is one of the easiest Indian cooking recipes for beginners, and the halwa cooks down to a glossy, non-sticky consistency.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Measure 1 cup fine suji and keep it ready; chop a handful of almonds and cashews.
Heat 2½ cups water with ¾ cup sugar and 2-3 crushed green cardamom pods in a saucepan.
Stir until the sugar dissolves, then keep the syrup warm on low heat.
Keep the nuts and a pinch of saffron aside for garnish.
Warm syrup prevents lumps and helps the suji cook evenly in suji ka halwa.
Heat ½ cup King's Soyabean Oil in a heavy-bottomed kadhai on low-medium heat.
Lightly fry the nuts until golden and set them aside.
In the same oil, add the suji and roast on low heat, stirring continuously, for 8-10 minutes.
Roast until the suji turns light golden and smells nutty.
Using a good cooking oil on a steady, low flame helps the suji roast evenly without browning too fast.
Reduce the heat and pour the warm syrup into the roasted suji in a slow stream, standing back as it will splutter.
Stir continuously to avoid lumps.
Cook for 3-4 minutes until the suji absorbs the syrup and the suji ka halwa thickens.
Continue until the halwa turns glossy and starts leaving the sides of the pan.
Fold in half of the fried nuts.
Turn off the heat, cover, and let the halwa rest for 2 minutes.
Garnish with the remaining nuts and saffron strands.
Offer the warm suji ka halwa as bhog prasad during the Karwa Chauth puja.
Serve it after the puja as a classic Indian sweets recipe on the festive thali.
Share the prasad with family while it is soft and fragrant.
Choosing the best cooking oil matters when the oil carries the flavour of a simple sweet. A light soyabean refined oil heats evenly and has a neutral taste, so the roasted suji and cardamom remain the stars of the plate. King's Soyabean Oil is a dependable choice for festive halwa and other prasad preparations.
While ghee is the traditional choice for halwa, many home cooks prefer a lighter edible oil for everyday and festive cooking. Soyabean oil has a neutral flavour that keeps cardamom and roasted suji at the centre, unlike a strongly flavoured cooking oil, and it works equally well for any sooji halwa recipe you make through the year.
