Sooji Halwa
on Jul 21, 2021, Updated Feb 01, 2024
This North Indian-style Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding) is a traditional Indian dessert made with semolina, ghee, and sugar. Use my simple and easy recipe to make this semolina pudding.
Here are some more halwa recipes for you: Carrot Halwa, Bread Halwa, Beetroot Halwa, Atta Halwa, and Lauki Halwa.
Table of Contents
About Sooji Halwa
Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding) is one of the simplest Indian desserts made using fine semolina, ghee, and sugar.
Suji halwa is made in all parts of India. Still, the process of making it is slightly different in each region, and it is also called by different names: Sheera in Punjab, Rava Sheera in Maharashtra, Sajjige in Karnataka, and Rava Kesari or Kesari Bhath in South India.
While growing up, sooji halwa and rice kheer were two desserts frequently made in my house. Be it someone getting good grades in their exams, someone in the family getting a promotion at work, festive occasions like Holi, Diwali, Ganesh Chaturthi, etc, or anything happy, this halwa and kheer were made in a jiffy to celebrate the occasion.
We also grew up eating sooji ka halwa as Ashtami prasad (the 8th Day of the Navratri festival) along with Poori and Kala Chana. Whenever a Satyanarayan pooja was at home, this halwa was served along with Panchamrut, Panjiri, and cut fruits to all the guests.
This halwa is not only a dessert but also served for breakfast in Indian households. Bread Pakora, Sooji Halwa, and Masala Chai are popular combinations in my mom’s house.
Its popularity is due to its requirement of few basic ingredients, which are mostly available at home, and its ability to come together quickly on short notice.
Each household has its way of making this delicious sooji ka halwa, and in this post, I am sharing my mom’s recipe to make north Indian-style sooji ka halwa. I’m not bragging, but my mom’s recipe has always been a hit among our family and friends.
This sooji ka halwa recipe is easy to make and comes together in under 30 minutes. It is sweet and nutty and has a soft and fluffy texture.
Ingredients
Sooji (Suji, Semolina) is the star ingredient of this recipe. To make the halwa, make sure to use fine sooji (semolina) instead of coarse.
Sugar – I used granulated white sugar. To make this halwa healthier, you can also use powdered jaggery, organic brown sugar, coconut sugar, or cane sugar instead of granulated white sugar.
Ghee – This dessert tastes best when made with ghee. Do not make it with oil or butter.
Nuts and Dried Fruits – Add crushed nuts and dried fruits like almonds, cashews, pistachios, and raisins for a lovely crunch.
Ground Cardamom – Flavor the halwa with ground cardamom (green cardamom powder).
Water – I like to make my sooji halwa recipe in water but to make it richer, you can replace water with whole milk (full-fat milk).
You can also flavor the semolina halwa with 15-20 strands of saffron soaked in 2 tablespoon milk.
How To Make Sooji Ka Halwa
Heat ½ cup ghee in a heavy bottom pan over medium heat.
When the ghee is hot, add ½ cup fine semolina (sooji) and roast till it turns light golden brown (10-12 minutes). Stir frequently to avoid the sooji burning at the pan’s bottom.
Add the following ingredients to the pan.
- 5-6 chopped cashew nuts
- 5-6 chopped almonds
- 10-12 raisins
Note – Add the nuts and dried fruits when the sooji is half roasted. If you add them earlier, they will burn when suji is fully roasted.
Roast until sooji turns golden brown (10-12 minutes), stirring frequently.
Note – The color of the halwa will depend on how deeply you have roasted the suji. If you like light-colored halwa, roast it less, and if you like dark-colored halwa, roast the suji more. I like it towards the darker side as it becomes nuttier and more flavorful when the sooji is roasted well.
Add 2 cups of water (or milk) and cook until all the water is absorbed and the sooji has softened (3-4 minutes). Stir continuously while cooking.
Add ½ cup of granulated white sugar and cook for 2-3 minutes until the sugar is melted and the ghee starts to ooze out from the sides of the pan (3-4 minutes). Stir frequently.
Note – Do not add the sugar until the sooji has softened well. Once you add the sugar, it will stop softening.
Add ½ teaspoon cardamom powder and mix well.
Remove the pan from the heat. At this stage, halwa will be of dropping porridge-like consistency, but within 5-10 minutes, it will become firm and grainy in texture.
Transfer the halwa to a serving bowl and garnish with slivered dry nuts and dried rose petals.
Serve hot or at room temperature.
Note – The sooji will keep absorbing the liquid, and the halwa will thicken in 10-15 minutes and become firm and fluffy.
Pro Tips By Neha
Follow the measurements correctly. I used standard cups and spoons to measure the ingredients.
Do not skimp on ghee. Suji ka halwa recipe will not taste good when made with less ghee.
Roasting sooji takes time, which is important to make a great halwa. Be patient.
You can reduce the amount of sugar as per your taste. You can also add powdered jaggery for a healthy alternative.
I never make sugar syrup or boil the water. There is no need for those extra steps to make a great halwa.
Frequently Asked Questions
Yes, you can replace water with milk to make a richer halwa. However, the shelf life of halwa will be reduced. Consider that the halwa will be lighter in color and smoother in texture if made using milk. You can also use half water and half milk to make the halwa.
To make a vegan version of this halwa, replace ghee with coconut or avocado oil.
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Sooji Halwa Recipe (Suji Ka Sheera, Indian Semolina Pudding)
Ingredients
- ½ cup ghee
- ½ cup fine semolina (sooji)
- 5-6 cashew nuts (chopped)
- 5-6 almonds (chopped)
- 10-12 raisins
- 2 cups water (or whole milk (full-fat milk))
- ½ cup granulated white sugar
- ½ teaspoon cardamom powder
Instructions
- Heat ghee in a heavy-bottom pan over medium heat.
- When the ghee is hot, add sooji and roast till it turns light golden brown (10-12 minutes). Stir frequently to avoid the sooji from burning at the bottom of the pan.
- Add cashew nuts, almonds, and raisins.
- Note – Add the nuts and dried fruits only when the suji is half roasted. If you add them earlier, they will burn by the time sooji is fully roasted.
- Roast until sooji turns nicely golden brown (10-12 minutes), stirring frequently.
- Note – The color of the halwa will depend on how deeply you have roasted the sooji. If you like light-colored halwa, roast it less, and if you like dark-colored halwa, roast the suji more. I like it towards the darker side as it becomes nuttier and more flavorful when the sooji is roasted well.
- Add water (or milk) and cook until all the water is absorbed and the suji has softened (3-4 minutes). Stir continuously while cooking.
- Add sugar and cook for 2-3 minutes until the sugar is melted and the ghee starts to ooze out from the sides of the pan (3-4 minutes). Stir frequently.
- Note – Do not add the sugar until the suji has softened well. Once you add the sugar, it will stop softening.
- Add cardamom powder and mix well.
- Remove the pan from the heat. At this stage, halwa will be of dropping porridge-like consistency but within 5-10 minutes, it will become firm and grainy in texture.
- Transfer the halwa to a serving bowl and garnish with slivered dry nuts and dried rose petals.
- Serve hot or at room temperature.
- Note – The sooji will keep absorbing the liquid and the halwa will thicken in 10-15 minutes. It will become firm and fluffy.
Video
Hi Neha,
Tried this recipe, it taste great thank you! Nonetheless, is there anyway I can troubleshoot should I happen to have a quite dry texture, I’ve always preferred it wet. Is there anything I can do to the made halwa to make it slightly wet, would adding ghee or water help whilst heating it over the fire again?
Thanks!
Thnx for trying Shafinah. This recipe requires a lot of ghee to keep it moist. I hope you have followed the measurements. If it’s still dry, splash some milk while reheating.
great recipe, Thank you for sharing with us, the presentation is too good.
Thnx
Sorry if this seems like a strange question but how can I ensure accurate measurements? Should I use a cup meaure or convert this into gms? I’m a first time cook!
For baking, I always suggest weighing the ingredients but for cooking, I use standard cup and spoon measures and they work out perfectly fine.
What a delightful presentation..Halwa looks too good.
Thnx sathya
Your recipes are just awesome and tasty….I really wait for your new recipes…please post few more non vegetarian recipes…this sooji halwa came out perfect…can we use milk instead of water in this recipe…if yes…please mention the quantity…thank you…take care…
Thnx Ankita. Yes you can use Milk in this recipe. Use same amount as water , but only use warm milk not cold.