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I find the broken wheat or Dalia that we get in the Indian groceries here in US is coarse and little too chewy to my taste. I love it in upma and khichdi, but halwa needs a finer rawa. My MIL was kind enough to send me some very fine godhuma rawa and that is what I used in this recipe. This is my entry to this month’s JFI-Wheat being hosted by Roma @ Roma’s Space. JFI is the brainchild of Indira of Mahanandi.


68 serving

Total time

40 minutes




  • 1 cup rawa (Godhuma (fine cracked wheat))
  • 3 cups water ((try a combination of water & milk or all milk for creamier halwa))
  • 1 cup sugar
  • 4 pods Cardamom (– crushed)
  • Cashews Almonds Raisins (/ / – as per taste)


  1. Heat 1tbsp ghee in a pan, add the rawa and fry on medium flame till lightly roasted and fragrant.
  2. While the rawa is roasting, bring water (or milk) to boil in a saucepan.
  3. Once rawa is roasted to golden brown, slowing add water (milk); reduce the flame to low and keep stirring to make sure that there are no lumps. Cover and cook on medium-low flame till rawa is cooked thoroughly.
  4. Add sugar and cardamom powder; mixture will get liquidy and will slowly start to thicken again. Turn off the stove once the desired thickness is reached. Stir in fried raisins, cashews and almonds. Serve at room temperature or cold.
  5. View the recipe instructions at Cook's Hideout

Contains allergens
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