Halwa with Paratha is a rich and satisfying breakfast commonly enjoyed in Bangladesh and across South Asia. The sweet, aromatic semolina halwa cooked with ghee, sugar, and cardamom pairs perfectly with warm, crispy paratha. This breakfast is especially popular during weekends, special mornings, and festive occasions because it provides both sweetness and energy to start the day.
Heat ghee in a pan on medium flame.
Add semolina and roast it slowly until it becomes light golden and fragrant.
In another pot, boil water with sugar and crushed cardamom.
Carefully pour the hot sugar water into the roasted semolina while stirring continuously to avoid lumps.
Cook the mixture until it thickens and absorbs the liquid.
Add chopped nuts and mix well.
Cook for another 2–3 minutes until the halwa becomes soft and glossy.
Serve hot halwa with freshly cooked paratha.
1 cup semolina (suji)
2 cups water
¾ cup sugar
3 green cardamom pods (crushed)
3 tablespoons ghee
2 tablespoons chopped nuts (almonds or cashews)
2 parathas (ready or homemade)
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