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Godhuma Rawa Halwa

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: south indian
Servings: 68 serving
Author: Pavani


  • 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


  • Heat 1tbsp ghee in a pan, add the rawa and fry on medium flame till lightly roasted and fragrant.
  • While the rawa is roasting, bring water (or milk) to boil in a saucepan.
  • 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.
  • 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.


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.