Sooji Halwa Recipe (Semolina Halwa)
Suji Halwa, also known as Rava Sheera, is a classic Indian dessert made with semolina, ghee, sugar, and nuts. It's perfect for festivals, or a comforting sweet treat after meals.
Equipment
- 1 Heavy-bottomed pan
- 1 Spatula
- 1 Saucepan
- 1 Small frying pan
- 2 Measuring cups
- 5 Spoons
- 4 Serving bowls
Ingredients
- 1 cup suji semolina / rava
- 1 tablespoon besan gram flour (optional)
- 1 cup sugar
- 2 cups water
- ½ cup ghee divided
- 2 tablespoons ghee for roasting
- 10 cashews
- 10 almonds
- 10 pistachios optional
- Cardamom powder optional
Instructions
- Heat 2 tablespoons of ghee in a heavy-bottomed pan.
- Add suji and besan. Roast on low flame, stirring continuously, until light golden and aromatic.
- In another pan, boil 2 cups water to prepare sugar syrup.
- Add sugar and stir until dissolved. Simmer for 3–4 minutes to make light syrup.
- Slowly pour the sugar syrup into the roasted semolina mixture, stirring constantly to prevent lumps.
- Cook on low heat for 8–10 minutes until water is absorbed, halwa thickens, and semolina is soft and glossy.
- In a small pan, heat ½ cup ghee. Fry cashews, almonds, and pistachios until golden.
- Add fried nuts and ghee to the halwa. Mix well.
- Optionally, add cardamom powder. Serve Suji Halwa with poori.
Notes
- You can use medium or fine suji for best texture.
- Add a few saffron strands or rose water for flavor variation.
- For a richer halwa, you can replace water with full-fat milk. Serve with poori for a traditional breakfast.
- Refrigerate leftovers for up to 3 days.
- Reheat with a spoon of ghee or water before serving.
- Note: Calorie count may vary based on the amount of ghee and nuts used.