Talati Sooji Halwa (another Semolina halwa)

Recently my cousin was over from Ireland and as usual, we were discussing recipes, she said she makes this sure hit halwa, so as per usual I was intrigued.  She explained the process to me verbally and I made it the very next day where 20 odd people tasted and tested it, with a score of over 90/100 and in some cases 100/100! It was such a hit, and the clamouring for the recipe made me take to writing it down TODAY!.


  • 1 cup coarse semolina
  • 1 cup milk powder
  • 3/4 cup sugar
  • 1/2 cup mixture of cashew nuts, walnuts, almonds
  • 1 cup cold full-fat milk


  1.  Add the sugar, mix in well with a spoon, add the milk powder, and the nuts, brown for a further 15 minutes, again stirring from time to time to ensure the mixture doesn’t burn but changes colour to a golden brown all over. 
  2. Add the cold milk, mix in, stir at speed to ensure no lumps are formed, cook on very low heat, until the mixture comes away from the sides of the pan and oil separates (bhun).
  3.  Serve warm from the pan.


Remove into a foil lined tray, spread to a half inch thickness, cool in the refrigerator for 2 hours or longer, cut into slices and serve on a cake-stand decorated with Silver paper or sprinkled with almond shavings (optional for effect).

Talati halwa pieces


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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