Suji Ka Halwa Recipe Sooji Halwa

About Suji Ka Halwa

Halwa is a common sweet dish or Indian-style sweet pudding. It is widely made across the Indian subcontinent. There are many variations of halwa – carrot halwa, atta (wheat) halwa, chikoo halwa, moong dal halwa, pineapple rava kesari, etc. Suji Ka Halwa is one of the easiest halwa recipes.
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. Suji is mainly made with wheat. Hence, it is not a gluten-free ingredient. It is widely used in Indian kitchens to make idli, cutlet, or cake. 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. Other Ingredients:

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.