A traditional Indian dessert made using semolina, ghee, and sugar, this Sooji Halwa is simple to make, and tastes simply divine.
This dessert is also known as Rava Sheera or semolina pudding. It is a wonderful Indian sweet that can be prepared in no time. Plus, it doesn’t require much-advanced preparation.
Let’s learn to make the perfect Suji ka halwa recipe with step by step process and video.
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What is Sooji Halwa?
It’s a pudding made mainly with 3 ingredients – sooji (semolina), ghee (clarified butter), sugar, and water/milk.
Everything else is optional.
Like I have slightly flavored the halwa with cardamom and nuts. Again you can skip both if you want, totally optional.
Suji Halwa is associated with a lot of religious functions where it usually served as “Prasad”. It is most commonly prepared on the day of Satya Narayana Pooja (Katha) and for Ashtami.
People make Suji halwa with puri and Kala chana during the Navami pooja of the Navratri festival. They offer this menu to the small girls (kanjak) who symbolize the Mother Goddess.
When I was a kid, I always wait for the Satya Narayan pooja to end, so I will get to eat the Sheera Prasad.
Sooji ka halwa was also made at home whenever we wanted to have something sweet. It was an easy dessert that mom could whip up in 20 minutes and hence it was her go-to dessert for sweet cravings.
My son loves this dessert.
The recipe I am sharing today is a family heirloom recipe that we have been making for decades during family get-togethers, special occasions, and festivals.
It’s a very simple dessert but there are a few things you need to keep in mind while making sooji halwa.
Like Getting the suji-ghee-liquid ratio right, roasting the sooji, etc.
I use 3 times the liquid since I like my halwa more on the softer side. I add 50% milk and 50% water for a creamier halwa.
You can make this with only milk or only water too.
Ingredients required
- Semolina (Suji/sooji): There are two kinds of Suji – fine or coarse. I prefer to use fine suji for a creamier consistency. Ensure that your sooji is fresh and does not have any insects or molds.
- Liquid: You can make this halwa entirely with water or a combination of water and milk. I do a 50-50, milk and water combination. Milk gives a richer taste to sooji halwa. I use whole milk, but feel free to use your preferred milk. You can even add some Malai (heavy cream) for a richer taste and texture.
- Sugar: Regular granulated sugar works best in this recipe. You can use jaggery too instead of sugar. Adjust the sugar according to your preference.
- Ghee: For an authentic taste, I use homemade Ghee for this recipe. You can use unsalted butter too.
- Nuts: This comes down to personal preference. I use a combination of thinly sliced almonds and raisins. You can add your choice of dry fruits and nuts.
- Cardamom Powder: Use freshly ground cardamom powder- it makes a huge difference.
Step-by-step process
- Mix the water, milk, and sugar in a pot. Switch on the flame and let it come to a boil.
- Pro-tip: When you begin roasting the rava, at the same time, you can keep the milk-water sugar to boil on another burner.
- Heat ghee in a big pan. Add Sooji / Rava. Saute it on low to medium heat for 5 minutes. Keep on stirring the sooji so that the grains do not stick to the pan and are roasted evenly.
- Meanwhile, keep your attention on the sugar-water-milk mixture also.
- If the mixture starts to boil, then lower the flame and let it simmer.
- Add Chopped Almonds and raisins. Mix them well and roast them for 3 more minutes or until sooji is light brown.
- Note – Roast sooji till you can see the ghee getting separated and when you see the almond and raisins are getting golden. The color of the suji or rava should not become brown. There will also be a fragrant aroma of suji and ghee in your kitchen.
- Lower the heat now and add slowly the water-milk-sugar mixture to the roasted sooji. Be careful as the mixture tends to splutter.
- Mix quickly and cook them for 1 to 2 minutes, while stirring continuously.
- Note – The sooji will begin to absorb the water and swell so mix everything quickly.
- Cook on a slow flame for 2 minutes or until the whole mixture starts thickening and starts to leave the edge of the Kadai or pan. The ghee also will be visible at the sides.
- Add Cardamom powder and mix well. Switch off the flame.
- Your Sooji Halwa is ready. Garnish it with Chopped almonds. This can be served hot, warm, or cold.
Notes, pro-tips, and quick FAQs
- Make sure to follow the measurements correctly.
- Roasting semolina takes time and this step is very important to make the best halwa. Be patient. If you don’t roast the sooji properly, the halwa will have a raw taste.
- Do not skimp on ghee. Suji ka halwa recipe will not taste good when made with less ghee.
- For a creamy consistency, use fine semolina.
- A combination of milk and water gives a rich flavor and texture.
- Adjust the sugar to your liking.
- When you add the warm liquid to the pan it splashes, so use a deep saucepan and a long whisk to be safe.
- For a creamy pudding-like texture, turn off the heat when halwa reaches a semi-solid. For a grainer texture, continue to cook till it stops sticking to the pan.
- Always use a heavy bottom pan to roast suji and make halwa.
- Sooji burns very fast while roasting so does not leave unattended.
- Store leftover halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave or pan for 3 – 5 minutes before serving.
- To make this halwa protein-rich, replace half the suji with almond flour and follow the same steps.
- To make rawa Kesri, soak some saffron in a Tablespoon of hot water or milk. Add it to the milk-sugar mixture in the rava sheera.
- Add pineapple juice and pineapple chunks to this halwa to make Pineapple Sooji Halwa.
- This recipe can be easily doubled or tripled.
Yes, you can use unsalted butter to make halwa.
The only reason for a bitter-tasting suji halwa is the burnt semolina. Make sure to roast the suji on a low flame and stir continuously.
If halwa looks too liquid, let it simmer over low heat for 5 – 10 minutes without covering. Stir at regular intervals. Simmer till you get the desired consistency.
Yes, you can. To make this halwa vegan, replace the ghee with coconut oil. For the liquid, use water entirely or mix it up with almond milk.
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Sooji Halwa / Rava Sheera
Ingredients
- ½ cup Semolina / Rava / Sooji 100 grams
- ⅓ cup Ghee 80 grams
- ¾ cup milk 180ml
- ¾ cup water 180ml
- ⅓ cup Sugar
- 1 tablespoon Chopped raisins
- 2 tablespoon Chopped Almonds
- ¼ teaspoon Cardamom powder
For garnishing
- Chopped Almonds
Instructions
- Mix the water, milk, and sugar in a pot. Switch on the flame and let it come to a boil.Pro-tip: When you begin roasting the rava, at the same time, you can keep the milk-water sugar to boil on another burner.
- Heat ghee in a big pan. Add Sooji / Rava. Saute it on low to medium heat for 5 minutes. Keep on stirring the sooji so that the grains do not stick to the pan and are roasted evenly.
- Meanwhile, keep your attention on the sugar-water-milk mixture also.
- If the mixture starts to boil, then lower the flame and let it simmer.
- Add Chopped Almonds and raisins. Mix them well and roast them for 3 more minutes or until sooji is light brown.Note – Roast sooji till you can see the ghee getting separated and when you see the almond and raisins are getting golden. The color of the suji or rava should not become brown. There will also be a fragrant aroma of suji and ghee in your kitchen.
- Lower the heat now and add slowly the water-milk-sugar mixture to the roasted sooji. Be careful as the mixture tends to splutter.
- Mix quickly and cook them for 1 to 2 minutes, while stirring continuously.Note – The sooji will begin to absorb the water and swell so mix everything quickly.
- Cook on a slow flame for 2 minutes or until the whole mixture starts thickening and starts to leave the edge of the Kadai or pan. The ghee also will be visible at the sides.
- Add Cardamom powder and mix well. Switch off the flame.
- Your Sooji Halwa is ready. Garnish it with Chopped almonds. This can be served hot, warm, or cold.Serve with Puri, Bhajiya, or as it is.
Video
Notes
- Make sure to follow the measurements correctly.
- Roasting semolina takes time and this step is very important to make the best halwa. Be patient. If you don’t roast the sooji properly, the halwa will have a raw taste.
- Do not skimp on ghee. Suji ka halwa recipe will not taste good when made with less ghee.
- For a creamy consistency, use fine semolina.
- A combination of milk and water gives a rich flavor and texture.
- Adjust the sugar to your liking.
- When you add the warm liquid to the pan it splashes, so use a deep saucepan and a long whisk to be safe.
- For a creamy pudding-like texture, turn off the heat when halwa reaches a semi-solid. For a grainer texture, continue to cook till it stops sticking to the pan.
- Always use a heavy bottom pan to roast suji and make halwa.
- Sooji burns very fast while roasting so does not leave unattended.
- Store leftover halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave or pan for 3 – 5 minutes before serving.
- To make this halwa protein-rich, replace half the suji with almond flour and follow the same steps.
- To make rawa Kesri, soak some saffron in a Tablespoon of hot water or milk. Add it to the milk-sugar mixture in the rava sheera.
- Add pineapple juice and pineapple chunks to this halwa to make Pineapple Sooji Halwa.
- This recipe can be easily doubled or tripled.
- This recipe is updated with new content, images, and video, originally published in April 2015.
Nutrition
Warm regards,
Dhwani.
very nice.
Thank you Swati. Appreciate your time and feedback!
thank you !!!!