Suji Halwa Fiji Style adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

1/2 cup semolina
1 1/2 cups milk
1/3 cup sugar
3 tablespoons ghee
1 teaspoon vanilla essence
2 tablespoons chopped almonds
Small handful sultanas, soaked
1/2 teaspoon crushed cardamom
Chopped rind of 1 orange

Instructions

Fry semolina gently in ghee until golden and fragrant.
Warm milk with sugar, vanilla, and cardamom without boiling.
Add sultanas, orange rind, and almonds to the semolina.
Lower the heat and stir in the warm milk mixture carefully.
Cook while stirring until the halwa thickens and pulls together.
Serve warm or cooled.

Helpful Tips

Prep aromatics before heating the pan so the spice base does not burn.
Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.