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 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 tbsp besan gram flour (optional)
- 1 cup sugar
- 2 cups water
- ½ cup ghee divided
- 2 tbsp ghee for roasting
- 10 cashews
- 10 almonds
- 10 pistachios optional
- Cardamom powder optional
Instructions
- Heat ghee in a pan and add semolina (suji) with a little gram flour (besan). Roast the semolina on low flame, stirring constantly, until it turns golden and aromatic.
- In a separate saucepan, bring water to a boil. Add sugar and stir until fully dissolved to form a light syrup.
- Slowly pour the hot syrup into the roasted semolina mixture, stirring continuously to prevent lumps. Cook on low heat until the mixture thickens and becomes glossy.
- In a small pan, heat ghee and fry cashews and almonds until golden brown. These add crunch and richness to the halwa.
- Add the fried nuts and ghee to the halwa. Sprinkle cardamom powder for a warm aroma. Cook for a few more minutes until the halwa turns soft, smooth, and ghee begins to separate. Serve warm.
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.