Jamun Sooji Halwa

Fresh jamun pulp adds a new dimension to the popular sooji halwa. This is a Sanjeev Kapoor exclusive recipe.

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Jamun Sooji Halwa

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Main Ingredients Jamuns, Semolina (rawa/suji)
Cuisine Indian
Course Mithais
Prep Time 0-5 minutes
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Jamun Sooji Halwa

  • ½ cup Jamuns pulp
  • ½ cup Semolina (rawa/suji)
  • 1 tablespoon Ghee
  • 8-10 Cashewnuts
  • 2 tablespoons Raisins
  • ½ cup + 2 tablespoons Sugar
  • ¾ cup Milk
  • ½ tablespoons Green cardamom powder
  • a few saffron strands
  • for garnishing Jamuns


  1. Heat tablespoon ghee in a non-stick pan, add cashewnuts and fry until they turn light brown. Drain on absorbent paper. In the same pan, add raisins and fry them until they bulge up. Drain on absorbent paper.
  2. In the same pan, add semolina and sauté till it becomes fragrant and light brown.
  3. Boil together sugar and ¾ cup water in another non-stick pan till the sugar melts.
  4. Add boiling sugar syrup to semolina mixture and mix well. Cover and cook for 2-3 minutes or till the water is absorbed.
  5. Add the milk, mix again and cook for a minute. Add jamun pulp, mix well and cook for a minute.
  6. Add green cardamom powder, saffron, roasted cashewnuts and raisins and mix well. Cover and cook on low heat for 2 minutes. Switch off heat and keep it covered for 5 minutes.
  7. Slice the jamuns.
  8. Serve warm garnished with sliced jamuns.

Nutrition Info

Calories 1183
Carbohydrates 218.7
Protein 18.1
Fat 26.2
Other Fiber Niacin- 2.1mg