Easy Suji Mithai Sweet Recipe | Simple Indian Sooji Dessert with 3 Ingredients
A quick, 3-ingredient suji mithai made with semolina, sugar, and ghee for a soft, halwa-meets-burfi treat. Customize with cardamom, rose water, saffron, or nuts and serve soft or set into squares.
Ingredients
Ingredients
- 1 cup fine suji (semolina)
- 1/2 cup ghee
- 3/4 cup sugar
- 1 cup water
- 1/4 teaspoon cardamom powder (optional)
- 1 teaspoon rose water (optional)
- 2 tablespoons chopped nuts (pistachios, almonds, or cashews) (optional)
- Saffron strands soaked in warm water or milk (optional)
Instructions
Instructions
- Grease a tray or plate with ghee if you plan to set the mithai and measure all ingredients.
- Heat a heavy pan over medium-low, add ghee, then add suji and roast, stirring constantly, until lightly golden and nutty, about 6–8 minutes.
- In a separate saucepan, combine sugar and water and heat on medium until the sugar dissolves and the syrup is clear and lightly simmering; add cardamom or saffron if using.
- Lower the heat under the roasted suji and carefully pour in the hot syrup while stirring continuously to avoid lumps.
- Cook the mixture, stirring, until it thickens, leaves the sides of the pan, and forms a soft mass, about 3–5 minutes.
- Stir in rose water and chopped nuts if using.
- For a soft, spoonable finish, turn off the heat when still scoopable, rest 2–3 minutes, and serve warm.
- For sliceable squares, cook 1–2 minutes longer until the spatula runs clean, then spread in the greased tray, smooth the top, optionally garnish, cool 20–30 minutes, and cut into pieces.
Notes
Roast suji patiently on moderate heat to avoid raw taste and grittiness. Add syrup hot to prevent lumps and stir constantly. Adjust firmness by cooking a bit longer for barfi-like squares or stopping earlier for soft mithai. Store at room temperature up to 2 days or refrigerate 5–7 days; freeze up to 1 month. You can reduce sugar to 1/2 cup, use jaggery, add coconut, or swap part of the water with milk for richness.