Sooji Halwa is one of the easiest halwa recipes which can be prepared in just 15-20 minutes. Sooji or Suji or Semolina are all same things, made from granulated wheat powder.
Suji halwa is a very popular sweet dish in Northern India. The same is known as Rava Sheera in West India. Rava is the name for semolina in South India.
Being rich in iron and potassium, suji helps improve hemoglobin levels of our body and also keeps our heart strong. These healthy carbohydrates help to boost energy within us.
Since it takes much less time to prepare, suji halwa can be served to sudden guests. Also, it can be packed in tiffin boxes of kids.
I remember when I was a school going kid, my mom used to give me sooji halwa in tiffin and there wasn’t any day that I have not liked it.
In fact, almost every child loves this sweet dish. Moreover, this energy boosted dish can be served as a dessert or with roti/poori/paratha.
Sooji ka halwa is often made on any auspicious occasion or any puja. Not only at home, but this sweet pudding recipe is also even prepared in temples for offering bhog to God.
Like in our Bengali culture, we often prepare it as prasad in Durga Ashtami, Lakshmi puja and many more.
Actually sooji halwa recipe is so simple, we don’t need any festival or such excuses to prepare it.
Whenever I feel like having some sweet craving, I just make suji ka halwa and grab it.
So let’s see the recipe of Suji ka halwa.
- Ghee 10gm
- Sugar 40gm
- Cardamom 2 pieces
- Bay leaf 1 piece
- Cashew nuts 20gm
- Raisins 20gm
- Sooji (semolina 75 gm), I prefer to use a fine variety of sooji
- Water as required
Sooji ka Halwa recipe :
- Crush cardamoms a little bit. Keep it aside.
- Take some ghee and fry cashew nuts until golden. Also, add bay leaf and crushed cardamom to it.
- After a min, add sooji into the pan. Stir it so that the sooji mixes well with fried nuts.
- Roast sooji till light brown colored. It will take around 3-4 minutes. Make sure to stir the sooji continuously.
- Now add water into the pan and the raisins. At the same time, add sugar and mix them well.
- Let it cook for 2-3 minutes on low flame.
- Gently stir it till the whole mixture thickens.
- Finally, add some 1 tablespoon of ghee into the mixture and turn off the flame.
Sooji ka Halwa is ready to be served. Please give this recipe a try and let me know how this turned out.
P.S. if you don’t like much ghee, you can skip Step-8 and simply turn off the flame.
- Prefer to use finely grained semolina or sooji for preparing this halwa.
- You can use jaggery instead of sugar for this recipe. Just replace sugar with jaggery in this recipe. Other steps will remain as it is.
- Do not forget to stir the sooji while dry roasting, otherwise it would not get roasted evenly.
- Make sure to roast it till light golden. Some prefer the sooji to be roasted a little more.
- You can use milk instead of water. For that please check our Suji ki Kheer recipe.
- After adding water, stir it often as the semolina tends to stick to the bottom of the pan.
- Also, take care of the fact that semolina or sooji soaks much water. Even after turning off the flame, if you cover the pan with a lid and thinking to serve it after some minutes, you’ll find semolina pudding a bit thicker than when you stopped cooking. So you can turn off the flame in whatever stage you want where the sooji halwa can remain as per your taste. That’s it.
How to make Sooji Halwa: Detailed Step by Step Recipe:-
1. Crush cardamoms a little bit. Keep it aside.
2. Take some ghee in a kadhai or pan.
3. Add cashew nuts into the kadhai/pan and fry it until golden. After frying keep it aside.
3. Now add bay leaf and crushed cardamom to it. After a min, add sooji into the pan.
4. Roast sooji till light brown colored. It will take around 3-4 minutes. Make sure to stir the sooji continuously.
5. Now add water into the pan and the raisins. At the same time, add sugar & fried nuts and mix them well.
6. Let it cook for 2-3 minutes on low flame.
7. Gently stir it till the whole mixture thickens.
8. Finally, add some 1 tablespoon of ghee into the mixture and turn off the flame. This step is totally optional if you don’t prefer so much ghee in the halwa. Or if you are health conscious.