By Shreya Sarpal
February 21, 2026
Kesari halwa is a South Indian classic where fine semolina or suji is roasted in ghee and cooked with sugar syrup, creating a smooth, golden halwa often served during festivals, temple meals, and celebratory breakfasts.
1 cup suji ½ cup ghee ¾ cup sugar 2 cups water ½ tsp cardamom powder A pinch of saffron or food colour 2 tbsp chopped cashews
Roast semolina in ghee on low flame until fragrant and lightly golden.
Boil water separately and add it carefully to the roasted semolina.
Stir continuously to avoid lumps as the mixture thickens.
Add sugar, cardamom, and saffron, cooking until smooth and glossy.
Garnish with cashews and serve hot.