Suji Ka Halwa is a traditional Indian sweet dish with semolina (suji/rava), sugar, ghee, and water. Regardless of these humble ingredients, this Indian halwa tastes simply divine. Be sure to watch the video!
About Suji Ka Halwa
Halwa is a common sweet dish or Indian-style sweet pudding. It is widely made across the Indian subcontinent.
Suji Halwa has been made in every Indian kitchen since time immemorial. It is also known as Sooji Sheera or Rava Kesari.
It was a staple dessert during my growing up years, no festive meals, birthdays celebrations, Navratri, or cold winter days, were considered complete without a comforting bowl of suji ka halwa on the table.
The Key Ingredient – Suji (Semolina)
Semolina is known as suji/sooji or rava in India. Suji, rava, and semolina are all the same. They are called different names in different regions of our country.
What kind of suji (rava) is best for making halwa?
There are different varieties of sooji available in supermarkets. For sooji halwa the fine variety of sooji is the best. In South India, it is known as chirotti rava.
- Ghee: It gives the suji ka halwa a rich taste and aroma.
- Sugar: The white granulated sugar is perfect for the suji halwa. You can use jaggery powder or light brown sugar as well.
- Cardamom Powder is an optional ingredient for a sweet aroma and taste.
- Water: Finally, water helps give the halwa desired consistency and cook semolina. Many sooji halwa recipes suggest using milk instead of water for a creamy taste. I always prefer my halwa cooked in water.
Watch Suji Halwa Video
My Tried & True Tips
The only secret mantra behind the triumphant bowl of sooji halwa is the slow roasting process of the semolina. The more semolina is slowly roasted, the better the flavour and colour of the halwa.
Always use a heavy bottom pan to roast suji and make halwa. A nonstick pan or a lightweight pan is not an ideal choice.
Do not leave the semolina unattended while roasting, as it burns quickly.
The perfect ratio of suji:ghee:sugar is 1:1:1. The equal portion of these three ingredients will always yield a delicious bowl of suji ka halwa.
If you add 1 cup of semolina, then 4 cups of water are fine to make halwa. You can adjust the quantity of water depending on the consistency desired.
If you like thick sooji halwa then 4 cups of water are enough. If you want to have sooji sheera-like consistency, then increase the water.
After adding water, cover the pan with a lid as semolina bubbles and splutters around. Stay away at a safe distance from the bubbling pan of uhalwa.
Store leftover suji halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave for 3 – 5 minutes before serving.
FAQS Related To Suji Halwa
The colour of suji halwa may vary from cream or pale white to light brown or deep brown. This happens because of the roasting time of semolina. If the semolina is less roasted or roasted over a low flame, then the colour of halwa is pale white. Whereas if semolina is roasted to perfection, the colour of halwa is deep or dark brown.
Yes, you can use unsalted butter to make halwa.
The only reason for a bitter-tasting suji halwa is the burnt semolina. If the semolina is over-roasted or burnt, then the taste of halwa is bitter and not appetizing.
If your suji halwa seems too liquid, let it simmer over low heat for 5 – 10 minutes without covering. Stir at regular intervals. After a few minutes, the excess moisture evaporates. Simmer till you get the desired consistency.
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Suji Ka Halwa Recipe
- Heavy Bottom Kadhai
- ½ Cup ghee (clarified butter)
- ½ Cup semolina (rava/sooji)
- ½ Cup sugar or to taste
- 1 teaspoon green cardamom powder (optional)
- 3 Cup water, room temperature
Ingredients For Garnish:
- 2 tablespoon sliced almonds and pistachio
- In a heavy bottomed pan heat ghee over medium flame.
- Add semolina, reduce the heat to low and saute semolina over low heat till it turns deep brown in color, stirring continuously in between. Stirring is essential while roasting semolina so that it gets evenly roasted.
- Roasting semolina over low heat is a time taking task. For more efficiency I usually keep myself engaged with other chores in the kitchen while semolina is getting roasted.
- Once semolina is roasted add water and stay a bit far away from the pan as there is a lot of bubbling and splashing.
- Once semolina calms down a bit after adding water stir continuously to avoid lump formation.
- Add sugar and cardamom powder. Stir once again to combine. Keep the flame to low.
- Cover the pan with the lid and let halwa cook for 5 – 10 minutes over a low heat.
- Remove the lid of the pan, stir, turn off the heat. Suji Halwa is of dropping consistency, if it seems too liquid, let it simmer for few more minutes over low heat.
- Transfer suji halwa to serving bowls. Garnish with sliced almonds and pistachio. Serve warm.