Rich, indulgent, super easy to make, that’s Suji Ka Halwa, you guys! It is Indian Semolina Pudding which can be made using three ingredients in just no time. Serve it for dessert or as breakfast.
About This Recipe
Suji Ka Halwa or Sooji Halwa is a simple Indian pudding made using fine semolina and is a 15 minute affair. This Indian Semolina Pudding is also called as Rava Kesari or Rava Sheera in some parts of the country.
Often during Puja or a festive ritual, Suji Halwa is prepared along with Panchamrit in most of the Indian households. In my house, the Ashtami Prashad is always Suji Ka Halwa Puri along with Sookhe Kale Chane and Puri. This Prashad is distributed among the family members and young girls and boys.
All it takes is just three main ingredients (Sooji, Ghee, and Sugar) and fifteen minutes on your watch to prepare this delicious dessert. I agree that it is slightly loaded with calories because of ghee and sugar, but we don’t eat Sooji Halwa daily, right?
For that once in awhile, out of the blue sweet tooth craving, it is just perfect. Also, as I said when it comes to festivals or celebrations, nothing tastes yummier than Sooji Halwa.
To make this Halwa, you just need three ingredients –
Sooji – I prefer to use fine sooji to make sooji halwa. It becomes softer and the sooji gets cooked very nicely.
Sugar – I generally use raw sugar in my kitchen but you can use any sugar that you have at hand. You can also use powdered jaggery instead of sugar to make this halwa.
Ghee – This dessert tastes best when made in ghee. Do not make it in oil or butter.
Add in some crushed dry fruits such as Almonds, Cashews, Pistachios, and Raisins for a lovely crunch. I also like to flavor it sometimes with crushed cardamom or cardamom powder and a pinch of saffron.
Step By Step Recipe
Heat ghee in a heavy bottom pan.
When the ghee is hot, add sooji and fry till sooji turns light golden brown
Add cashew nuts, almonds and raisins.
Fry until sooji turns nicely golden brown
Add water and cook on low heat till all the water is absorbed by sooji and sooji is softened.
Add sugar and cook for 2-3 minutes, until sugar melts and the halwa is slightly brownish in color.
Garnish the halwa with slivered dry fruits and serve.
Frequently Asked Questions
You can replace water with milk in the recipe. It will make the halwa richer and softer, however, the shelf life of halwa will be reduced. But make sure the milk is warm when you are adding it in the pan.
I usually don’t make this halwa in the microwave but here is a detailed post that you can read about the process.
The best way to reheat sooji halwa is in a microwave. Just sprinkle some water on it and cover and heat for 1 minute. Then mix well. If it still requires some more heating, keep again for 30-40 seconds.
But in case you don’t have a microwave, just bring the halwa to room temperature. Mix it well, sprinkle some water on it, and heat on low heat in a pan. Keep mixing while heating the halwa and add more water if needed.
You can use milk in place of water for a richer version.
Add pineapple juice and pineapple chunks to this halwa to make Pineapple Sooji Halwa.
You can also add mashed banana to this halwa.
Try adding strawberry puree or mango puree for a fruity version.
Add a pinch of saffron for a richer taste.
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Suji ka Halwa Recipe
- 1/2 cup Ghee
- 5-6 Cashew Nuts (Chopped)
- 5-6 Almonds (Chopped)
- 10-12 Raisins
- 1/2 cup Fine Sooji / Semolina
- 2 cups Water
- 1/2 cup Sugar
- Heat ghee in a heavy bottom pan.
- When the ghee is hot, add sooji and fry till sooji turns light golden brown.
- Add cashew nuts, almonds and raisins.
- Fry until sooji turns nicely golden brown.
- Keep stirring constantly.
- Add water and cook on low heat till all the water is absorbed by sooji and sooji is softened.
- Add sugar and cook for 2-3 minutes, until sugar melts and the halwa is slightly brownish in color.
- Garnish with slivered almonds and pistachios.
- Serve hot.