Sooji Halwa Recipe
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Sooji Halwa Recipe

Sooji Halwa Recipe is a traditional North Indian confection prepared of fine semolina or cream of wheat (farina), sugar, ghee, almonds, and cardamom powder. This sweet is known as Sheera in Maharashtra. Suji, sooji, and rava are all names for semolina. This quick and easy halwa dish comes together in approximately 15 minutes. The recipe I’m sharing is a family heritage that we’ve been cooking for decades at family gatherings, special events, and festivals.

Suji ka halwa recipe and variants

Suji halwa is also known in Western India as Rava Sheera and in South India as Rava Kesari. The process of preparation is nearly the same, with a few items swapped in and out.

Though rava or semolina is still the major component. Some varieties use milk instead of water and are known as milk Kesari. Cardamom powder is commonly used as a flavor. Sooji Halwa Recipe!

This halwa is often prepared for auspicious occasions or pooja ceremonies. It might also be a joyful event such as Diwali, Ganesh Chaturthi, or a religious ritual held in your house, or you simply want something sweet. It’s also good for a sweet morning breakfast or an after-meal dessert.

You don’t need a reason or an occasion to create this easy and quick halwa recipe. I frequently prepare sooji halwa as a blog or naivedyam to gift to the deities.

During the Navratri celebration, we always cook Suji halwa with puri. Kala chana is also produced. We offer Kala chana, suji halwa, and puri to the tiny girls (sanjak) who represent the Mother Goddess on this day.

In South India, rava Kesari is commonly colored with orange synthetic dye. However, you may produce the same thing using natural coloring agents such as saffron threads or saffron powder.

Saffron threads or Kesar can also be used to flavor sooji halwa, such as this Saffron Suji Halwa.

Along with this halwa recipe, I also create various varieties of halwa. I don’t prepare them every day, but just when we have a puja, at festival events, or as a sweet snack. Sooji Halwa Recipe!

Proportions of Sooji Halwa

At celebratory or religious events, sooji halwa is frequently cooked in large quantities. If you want to create a great quantity, you must follow a specific percentage.

In a cup or tumbler, the ratio of suji to sugar to water to ghee is 1:1:2:0.5. I stray slightly from this balance by using less ghee and sugar. Sooji Halwa Recipe!

  • Sugar – I use 23 or 34 cups of sugar for 1 cup of sooji or rava. As a result, the suji halwa has less sweetness or is simply sweet. 1 cup of sugar produces an extremely sweet flavor.
  • Ghee – I substitute 23 cups of ghee for 1 cup of suji. 23 cups of ghee is a decent quantity for me. If you like, you may reduce or increase the ghee.
  • Water – I use 2.5 glasses of water for every cup of suji. You may also add 2 cups of water. Depending on the quality of the rava and whether you desire a pudding-like smooth consistency, the amount of water may also be adjusted. Sooji Halwa Recipe!

Suji ka Halwa Recipe Instructions

Suji or rava roasting

1. Melt 13 cups of ghee in a Kadai or heavy-bottomed pan. Maintain moderate or medium-low heat. If you don’t use a heavy pan, you risk burning the suji. Sooji Halwa Recipe!

While the ghee is heating, keep the sugar and water boiling in a separate pan on a different burner. The steps are listed under the heading “Making sugar solution for halwa” below.

2. 12 cups sooji (rava or semolina). Use a fine sooji rather than a coarser type.

3. In addition, add 10 to 12 cashews, halved or whole.

4. Mix thoroughly and begin roasting the sooji and cashews.

5. Continue to stir the sooji so that the grains do not adhere to the pan and are uniformly toasted.

6. Roast the sooji until the ghee separates and the cashews become golden. The suji or rava hue should not become brown. Your kitchen will also have a lovely scent of suji and ghee.

Suji takes around 7 to 8 minutes to roast on a low flame. This step is critical because if the sooji is not properly roasted, the halwa will not have the desired texture. The halwa will have a faint uncooked flavor.

Note that the suji will be thoroughly cooked by the time the cashews become golden. So keep stirring while you wait for the cashews to get golden.

7. After the suji has been well cooked, add 1 teaspoon chironji (optional), 2 tablespoons golden raisins (kishmish), and a sprinkle of edible camphor (optional).

8. Add 12 teaspoon cardamom powder next (4 to 5 green cardamoms, powdered in a mortar-pestle, husks discarded). Sliced almonds or pistachios can also be added.

9. Mix well. Sooji Halwa Recipe!

Making halwa sugar solution

10. While the sooji is roasting in the ghee, place 13 cups of sugar in a separate skillet or pot.

Because I used raw sugar, the water is not translucent but rather light brown. In virtually all of my recipes, I use unrefined raw sugar. You may use white sugar in this halwa recipe. You may substitute white sugar for the same quantity. Sooji Halwa Recipe!

11. 1.25 cups of water should be added. Sooji Halwa Recipe!

12. Place the pan over medium-low to medium heat on the stove. Stir with a spoon to dissolve the sugar.

13. Bring the sugar-water solution to a boil.

Making rava sheera or suji ka halwa

14. After stirring the raisins, cardamom powder, and chironji, slowly add the boiling and bubbling sugar solution into the ghee-sooji mixture while constantly stirring. Pour with caution as the mixture sizzles and sputters. Sooji Halwa Recipe!

15. Mix well so that no lumps develop. If there are any lumps, break them up with a spoon.

16. The sooji grains will swell as they absorb water. Sooji Halwa Recipe!

17. The mixture will begin to thicken. Continue to stir often.

18. In the photo below, the halwa mixture has thickened but is still soft and wet, with the consistency of pudding.

19. The texture will alter once all of the water has been absorbed. The ghee will also be visible on the sides.

20. Continue stirring and cooking until the rava sheera reaches the desired texture, as seen in the image below. All of the water should be absorbed, and the halwa should come away from the edges of the pan.

If you wish to cut the sooji halwa into slices, cubes, or squares, immediately pour the mixture into an oiled pan or tray. Spread evenly and cut into diamond-shaped or square slices whether warm or cold. Sooji Halwa Recipe!

21. Suji ka halwa can be served hot, warm, or at room temperature. Refrigerate any leftover suji halwa. Warm in a small pan or microwave before serving.

Suji ka halwa or Sheera is typically offered as a dessert. It can be served after a meal. It can also be eaten with poori or as a dessert, Halwa Recipes. Sooji Halwa Recipe!

May You Also Love This!

Sooji Halwa Recipe

Difficulty:BeginnerPrep time: 1 minuteCook time: 14 minutesTotal time: 15 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Suji ka halwa, also known as Sheera, is a traditional Indian semolina pudding cooked with sugar, ghee, and dried fruits. The recipe I’m sharing is a family heritage. For decades, we have made this suji halwa dish for family gatherings, special events, and festivals. The recipe for sooji halwa may be simply halved, quadrupled, or tripled.

Ingredients

Instructions

  1. In a mortar and pestle, grind the green cardamom seeds to a fine powder and set them aside. Take out the husks.
  2. Maintain a low flame in a Kadai or pan.
  3. When the ghee has begun to heat up, do the following.
  4. In a separate pan, combine the sugar and water.
  5. Allow the sugar solution to come to a boil in this pan over medium to high heat.
  6. When the ghee is heated, add the suji (semolina) and cashews and stir to combine.
  7. Continue to stir the suji (semolina) so that the grains do not adhere to the pan and are uniformly toasted.
  8. Maintain your focus on the sugar solution in the meantime.
  9. If the mixture begins to boil, reduce the heat and allow it to simmer.
  10. Continue roasting and tossing the semolina for 7 to 8 minutes, or until the grains change color and the cashews turn to a light golden or golden hue.
  11. You must roast the sooji until you see the ghee separates. The suji or rava hue should not become brown.
  12. Your kitchen will also have a lovely scent of suji and ghee.
  13. Remember that roasting the rava is crucial. If the rava is not properly roasted, the halwa will not have the greatest texture and will taste slightly raw.
  14. After that, stir in the cardamom powder, chironji, raisins, and edible camphor (optional). Mix thoroughly.
  15. Making Suji Ka Halwa Or Sheera

  16. Stir in the sizzling hot sugar solution before carefully adding it to the fried suji mixture.
  17. Take cautious since the mixture has a propensity to sputter.
  18. You must be quick enough to stir. The sooji will expand as it absorbs the water.
  19. Stir often until the entire mixture thickens and begins to leave the borders of the Kadai or pan.
  20. Sooji halwa can be served hot, warm, or at room temperature.
  21. It can be consumed as a sweet snack or as a dessert after meals.
  22. Refrigerate any leftovers in an airtight jar for 1 to 2 days. Reheat in a skillet while serving.

Notes

  • Suji variety: For halwa, use a superb variety of suji. Check that your rava is fresh, within its shelf life, free of insects and mildew, and not rancid.
  • The recipe can be half, doubled, or tripled.
  • If you’re cooking suji halwa for religious purposes, add a pinch of edible camphor.
  • Temperature: The sugar solution must be boiling and bubbling hot when added to the rava. If the sugar solution becomes heated, heat it until it reaches a boil. When the sugar solution is added to the fried rava mixture, it must also be hot.
  • Multi-cooking: As you begin roasting the rava, keep the sugar solution boiling on another burner.
  • Using less sugar and ghee: You can lessen the amount of sugar and ghee used. 14 cups of sugar can be added to rava sheera to make it less sweet.
  • Sweetener: Instead of sugar, jaggery can be used. First, dissolve the jaggery in the water and boil it until it is warm. When all of the jaggeries has been dissolved, filter the solution to remove any contaminants. Return the filtered solution to the pan and bring it to a boil.
  • Milk can be substituted for water in the liquids.
  • Flavorings and Nuts: You can add your favorite dried fruits and nuts. Aside from cardamom powder, you may use the following ingredients for taste and aroma:
Nutrition Facts

Servings 4


Amount Per Serving
Calories 344
% Daily Value *
Total Fat 20g31%
Saturated Fat 11g56%
Cholesterol 44mg15%
Sodium 32mg2%
Potassium 115mg4%
Total Carbohydrate 40g14%
Sugars 21g
Protein 4g8%

Vitamin A 11%
Vitamin C 1%
Calcium 161%
Iron 8%
Vitamin E 1%
Vitamin K 1%
Vitamin B6 1%
Phosphorus 151%
Magnesium 23%
Zinc 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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