Sooji Ka Halwa is also known as Rava Kesari or Rava Sheera. This semolina dessert requires only 5 ingredients and 20 minutes for preparation of the halwa. That makes it a perfect Indian dessert to make in emergency situation.
Why Try This Recipe?
Festive Favorite: This halwa is a traditional sweet made for special occasions like Navratri and Diwali, making it perfect for any celebration. Easy to Make: With just a few basic ingredients like sooji, ghee, and sugar, it’s a dessert that comes together quickly. Rich and Nutty: Topped with almonds, walnuts, and pistachios, this halwa is bursting with texture and flavor. Versatile: You can adjust the sweetness, add extra flavors, or even switch up the nuts for a personal twist. Prasad Offering: It’s a widely used prasad during poojas and has a cultural significance, making it more than just a dessert.
Ingredients for Sooji Halwa
Sooji or Semolina: Indian semolina is used to make halwa. Sooji is also known as Rava and also spelled as suji. Farina (cream of wheat) or semolina is also same thing.Suji halwa is made with fine semolina. Ghee: Clarified butter, always use ghee for making best halwa. Sugar: Regular sugar or white sugar is used for it. But if you like alternative sugar you can use Jaggery. Or you can use sugar substitute of your choice. Nuts: You can use mixed nuts that are chopped finely. I use cashew, almonds, walnuts, pistachio etc. Also i like to add raisins for sweetness. Flavour: You can make it without any flavour but halwa tastes best with cardamom(elaichi) and kesar (saffron). Though this sweet pudding 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 does not matter how you make it tastes delicious regardless. 😀
How to make it?
Heat a pan and add 2.5 cups of water in it. After that add ½ 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. After 5 minutes switch off the heat. You can simultaneously boil sugar syrup as well as fry sooji if you like to save time. Heat ¼ 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. Switch off the heat once. 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 sooji to avoid burns. When you have poured the liquid syrup in it then turn on the heat and quickly stir the semolina. The sooji 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.
Substitutions
You can use jaggery instead of sugar for a more earthy, slightly caramelized sweetness. You can swap ghee with coconut oil if you’re looking for a vegan option. You can add dried fruits like raisins or dried apricots to enhance the flavor. You can replace water with milk to make the halwa richer and creamier.
Variations
Coconut Sooji Halwa: Add grated coconut while roasting the sooji for a tropical twist. Orange Sooji Halwa: Add fresh orange zest and juice along with the water for a citrusy flavor. Fruit-Infused Sooji Halwa: Mix in mashed bananas or mango puree for a fruity version of this dessert. Chocolate Sooji Halwa: Melt some dark chocolate into the hot halwa for a decadent chocolate version. Spiced Sooji Halwa: Add a touch of cinnamon or nutmeg along with cardamom for a spiced variation.
Recipe Notes
While roasting the sooji, constantly keep on stirring to prevent burning. Stirring also ensures even roasting of semolina. Roast sooji on low flame until ghee is separated from it. It is really important to roast the sooji 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 and also accidental steam burns if your hand is too close. 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. Always add saffron it gives a nice aroma and flavour as well as natural golden hue to halwa.
Since Suji Halwa is made during festivals or special occasions I usually follow the ‘recipe proportions. This makes it easier to cook halwa in larger quantities as well. If you like grainy/danedaar halwa following the sooji to water proportion is important. You do not want the pasty halwa that tastes gross. Correct water, semolina and sugar ratio for halwa is for 1 cup of sooji take ⅔ cup of ghee and 2.5 cup of water.
How to Serve?
Serve it in a bowl and top it with nuts and dry fruits. Sooji halwa is often made as prasad and bhog for deities. On the occasion of navratri and kanjak poojan it is served along with Sookha kala chana and Poori. 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 🙂
Storage and Heating
Store the sooji halwa in an airtight container in the fridge for up to 4-5 days. When you want to enjoy it again, simply reheat it in a microwave or on the stovetop. Add a tablespoon of water or milk to soften it up if needed.
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