Suji Ka Halwa | Sooji Halwa

Suji also known as sooji, rava or semolina is a quick, delicious and traditional dessert in India. It is made with sooji, ghee, sugar and water. This pudding is very simple and easy to make. It is also known as sheera in some regions of India. South Indian rava kesari is a variation of sooji ka halwa with an addition of kesari colour. Generally it is made on religious occasions, as parsad.

Suji ka halwa is loaded with ghee but it is so yummy that you can’t ignore it. Halwa and kheer are the basic desserts of Indian homes. Here are so many variations of halwa like aate ka halwa, besan ka halwa or gajar ka halwa. The procedure is more or less similar, with a few ingredients being changed. You can prepare it when unexpected guests arrive. You can make it during any festival or occasion and whenever you want. It is also offered as Prasad in temples. During Navratri it is served along with sookhe kale chane and poori.

Suji ka halwa is made by roasting sooji with ghee on low flame. Then sugar and water is added to cook this pudding. The addition of nuts like almond, cashews and raisins gives richness and cardamom powder gives an aromatic flavor. It can be taken as a breakfast, snack or as a dessert.

Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people

Ingredients:

1 Cup Sooji (semolina)
1 cup Sugar
4 cups Water
1/2 cup Ghee
1/4 tsp Green cardamom, powdered
1 tbsp Almonds and Cashews, chopped
Some raisins and chironji
1 tbsp desiccated coconut

Instructions:

Take suji in a pan or kadhai. Add ghee and start to roast on low flame.

Stir continuously for around 8-9 minutes till sooji turns golden brown.

Some people roast sooji till it becomes light brown in colour but I like dark brown colour of halwa.

Keep on stirring the sooji so that the grains do not stick to the pan. you can see the ghee getting separated and there will be a fragrant aroma of suji and ghee.
Now slowly add water and sugar stirring constantly because it will splutter as soon as you add it.

Increase flame low to high. The sooji will begin to absorb the water and swell. Stir and cook to avoid any lump formation.

Keep stirring until the halwa thickens and leaves the sides of the pan. Now add almond, cashew, chironji, raisins and cardamom powder.

Halwa is ready. Turn off flame and transfer to the serving bowl.
Garnish with desiccated coconut and serve.

Tips:

Use fine quality of sooji. If your sooji is thick then add ½ cup more water.
The ratio of sooji and water is very important to get fluffy and soft halwa.
Roast sooji on low flame to get granular texture.
You can reduce both the amount of sugar and ghee.
Some people use jaggery in place of sugar.
You can add your choice of dry fruits.
For flavoring and aroma, you can add saffron.

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