Sooji Ka Halwa is the traditional Indian desert popularly made as Prasad for Kanjak Pujan in Navratri. Made with semolina and downed in sugar syrup with the fragrance of saffron and cashew, this recipe is a perfect dessert for festivals, special occasions or whenever you feel like eating desserts.
Sooji Ka Halwa also known as Rava Kesari or Rava Sheera is my favorite and always will be. A creamy rava/sooji or semolina dessert that requires only 5 ingredients and 20 minutes for preparation. This is the reason I always vouch for it in need of emergency sweet-treat!
Sooji Halwa Recipe Video- Indian Semolina Pudding
Though this sweet pouring with ghee and sugar is made in different states under a different name has more or less same recipe process. I happen to make it in two different ways, curious? I usually make sooji halwa without milk and sometimes with milk. It doesn’t matter how you make it tastes delicious regardless. 😀
Suzi ka halwa has been our family go to dessert for as long as I remember. My mother loves to make it on the Kanjak Pujan with poori and sookhe kale chana in Navratri. Everytime she cooks it, the halwa taste heavenly and exactly the same. I guess her sooji to water ratio for making halwa works perfectly. I have always admired the way she never measured the quantity of any ingredient and made everything with andaj se (guesstimate). But, I still cook it using the measured cups. 😛 And BTW you can make this delicious Halwa in microwave as well. Told you! I am lazy cook 😀
So after many attempts and burns, I can now make Sooji ka halwa. The halwa still doesn’t match her level but I make it while learning simple tricks along the way. I am so excited to share this with you, so gear up my friends for this simple healthy suji halwa recipe. My other favourite Indian sweet recipes that you can try are:
So, the simple trick that makes all the difference while cooking the halwa is to immediately pour the sugar syrup while the suji/semolina is being roasted. This helps the semolina to quickly absorb the sugar and help in the cooking of this sweet dessert. Another is to use kesar or saffron threads to bring the natural orange color in the halwa. 😉
Since Suji Halwa is made during festivals or special occasions I usually follow the ‘recipe proportion’ while cooking in huge quantity or suggesting my friends its recipe method. I also like my halwa not too sweet and not even dripping with too much ghee. (What can i say my waist disagrees :P). So, its always nice to follow the proportion while cooking it. If you like grainy/danedaar halwa following the sooji to water proportion is important. You do not want the pasty halwa that tastes gross.
There is another style with which you can serve the halwa. Instead of serving the halwa in the bowl you can spread the halwa on to a greased plate and spread it in a thick layer. Allow it to cook and cut it into squares like burfi and serve 🙂
Suji Halwa Recipe Notes
- While roasting the sooji, constantly keep on stirring it so that it does not stick to the pan and is roasted evenly.
- Keep on roasting the sooji on low flame until ghee is separated from it. It is really important to roast the suji evenly to avoid the raw taste in it.
- While pouring water wait for sooji to cool down a bit and then add water, it prevents splashes.
- You can make Sooji ka halwa with either milk or water. I usually like to make this with water as the texture comes lighter and halwa tastes better.
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Suji Ka Halwa is a traditional dessert popularly made on Kanjak Pujan in Navratri. This dessert can be eaten with poori and sookhe kala chana sabzi.
- 1/2 Cup Suji/ Semolina
- 1/4 Cup Ghee
- 1/2 Cup Sugar
- 2.5 Cup Water
- 4-5 Green Cardamom
Heat a pan and add 2.5 cups of water in it. After that add 1/2 sugar in the pan and allow it to boil.
In midst of the boiling water add a pinch of kesar and 3-4 cardamom in it. (You can add crushed cardamom as well.)When the mixture starts to boil then lower the flame and let the sugar syrup simmer.
Make this sugar syrup simultaneously while the suji is being roasted so that you can immediately pour sugar syrup in the suji. This way the suji absorbs all the syrup to make the halwa.
Heat 1/4 cup of ghee in the pan. When the ghee is melted and becomes hot then add a half cup of semolina or suji or rava in it.
Keep on continuously roasting the suji so that the sooji does not stick to the pan and is cooked evenly.
It is really important to saute and continuously stir the semolina on low flame for 7-8 mins until the grain starts to change the color to golden brown.
If the suji is not roasted properly it will have a raw taste to the halwa.
Keep an eye on the sugar syrup and allow it to boil. When the semolina is perfectly roasted then add the aromatic hot sugar syrup in it.
Since the recipe splutters turn off the heat and then add sugar syrup in the suji to avoid burns.
When you have poured the liquid syrup in it then turn on the heat and quickly stir the suji. The suji will absorb all the sugar syrup and will thicken in consistency.
Cook the halwa for another 4-5 minutes until the ghee starts to leave the pan. When it is cooked then turn off the heat
Sprinkle some almonds, pistachio and saffron on the halwa and serve hot.