saffron sooji halwa recipe | kesar suji ka halwa recipe | kesari halwa recipe

saffron sooji halwa recipe with step by step photos. smooth, delicious and velvety sooji halwa made with saffron and cashews. sooji halwa is one of the popular halwa recipe made in many indian homes, especially during festive seasons. the recipe shared here is of saffron sooji halwa where saffron is added. addition of saffron gives a lovely aroma and a light yellow color to the halwa.

saffron suji halwa recipe

saffron is also known as ‘kesar’ in hindi and ‘zafran’ in urdu language. hence this delectably smooth velvety halwa is also known as kesari halwa and zafrani sooji halwa. sooji is ‘cream of wheat’ in english and ‘rava’ in marathi and south indian languages.

this recipe is the north indian version of making kesar suji halwa. there is one more simple version without adding saffron and is made mostly in north indian homes. you can check this plain sooji halwa recipe here – sooji halwa recipe.

in south india there is another version called as rava kesari. a few variations of rava kesari are pineapple kesari, kesari bath, mixed fruit kesari and mango kesari. i have shared all the versions of halwa on the blog including the maharashtrian banana sheera. this recipe of saffron sooji halwa is closer to the sheera recipe.

the difference in these recipes is due to the proportion of ghee, sooji and milk or water. for the suji halwa to taste good, it should be roasted very well. if even a slight rawness remains, the sooji halwa does not taste good. you will know something is wrong with the halwa when you see it or taste it.

even though i like suji halwa, my personal favorite is kada prashad which is made with wheat flour and served as prashad in gurudwaras.

to make saffron suji halwa i have used hot water with sugar, but if you want you could substitute milk with water. add your own choice of dry fruits like raisins, almonds, pine nuts. i have only added cashew nuts.

saffron is expensive. so to substitute saffron one could use cardamom powder (elaichi powder) or rose water. this is the way halwa is made in many indian homes without saffron.

to get the yellow hue in the halwa, artificial yellow color can be added to the halwa. when choosing or buying any food color go for a good brand and check for the contents in the food color, whether they have been approved by the FDA or not. personally i avoid food colors and use natural ingredients to get the color in food.

in this suji halwa you could also add fruits like banana, mango, apple, pineapple. the fruits give their own flavors to the halwa and also make the halwa more nutritious.

if you are looking for more halwa recipes then do check:

saffron sooji halwa recipe

4.84 from 6 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Cuisine:north indian
Calories: 484kcal
Servings (change the number to scale):4
saffron sooji halwa recipe, kesar suji halwa recipe
smooth, delicious and velvety sooji halwa made with saffron and cashews.

INGREDIENTS FOR saffron sooji halwa recipe

(1 CUP = 250 ML)
  • 1 cup fine sooji (cream of wheat or rava or rawa)
  • 2.5 cups water or milk
  • 1 generous pinch of saffron, approx 30 to 40 strands of saffron dissolved in 2 tablespoons warm water
  • 5 to 6 tablespoons ghee
  • ¾ to 1 cup sugar or as required
  • ¼ cup cashew nuts (kaju)
  • 3 to 4 cardamom pods (hari elaichi) - crushed or ½ teaspoon cardamom powder (choti elaichi powder)

HOW TO MAKE saffron sooji halwa recipe

  • heat a pan and roast the sooji for 6 to 7 mins on a medium-low flame. keep on stirring in between so that the sooji does not burn and gets a uniform color. keep aside.
  • warm 2 tablespoons water and add saffron to it. keep aside for 10 to 15 minutes. 
  • in another pan take water and sugar and bring it to a rolling boil. switch off the flame. strain the water to remove the sugar impurities and keep aside.
  • in a kadai or pan, melt ghee. fry cashewnuts in the ghee till golden brown.
  • add the roasted sooji and mix it with the ghee.
  • mix everything well and after 1 to 2 minutes add the crushed cardamom.
  • roast the sooji mixture further for 1 to 2 minutes on a low flame.
  • add the hot sugar water to the sooji mixture slowly and gradually.
  • keep on stirring while adding the sugar solution. take care to see that no lumps are formed.
  • also add the saffron dissolved water to this.
  • mix and stir the whole mixture very well. let the whole halwa mixture cook for 2 to 3 minutes or more till you see some ghee releasing from the halwa
  • serve saffron suji halwa hot or warm. 
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how to make saffron sooji halwa recipe:

1. firstly warm 2 tablespoon water and add 1 generous pinch saffron strands (about 30 to 40 strands of kesar) in it. keep this mixture aside for 10 to 15 minutes.

saffron suji halwa recipe

2. measure and keep all the ingredients ready for making kesar sooji halwa.

saffron suji halwa recipe

3. heat a broad heavy pan or kadai. add 1 cup sooji (rava or cream of wheat).

saffron suji halwa recipe

4. begin to roast sooji on a medium-low flame stirring often.

saffron suji halwa recipe

5. roasting sooji well takes about 6 to 7 minutes on a medium-low flame. keep on stirring continuously so that the sooji does not burn and gets a uniform color. the texture of the sooji granules will also change and will look crisp. sooji gives a lovely aroma after it gets roasted.

saffron suji halwa recipe

6. once the sooji is roasted well, then remove in a separate bowl or plate. keep aside.

saffron suji halwa recipe

7. in another pan take 2.5 cups of water or milk. also add ¾ cup to 1 cup sugar or as required. keep the pan on a medium flame and begin to heat it. stir so that the sugar dissolves.

saffron suji halwa recipe

8. when the sugar solution comes to a rolling boil, then switch off the flame.

saffron suji halwa recipe

9. filter the hot sugar solution to get rid of the sugar impurities and keep it aside.

saffron suji halwa recipe

10. in a kadai or pan, melt 5 to 6 tablespoons ghee.

saffron suji halwa recipe

11. fry ¼ cup cashews in the ghee till golden brown.

saffron suji halwa recipe

12. now add the roasted sooji slowly to the ghee and cashew nuts.

saffron suji halwa recipe

13. keep flame to a low and mix suji well with the ghee. suji will begin to absorb the ghee and leave a nice aroma.

saffron suji halwa recipe

14. after 1 to 2 minutes of stirring the mixture, add ½ teaspoon cardamom powder. it also contributes to the fragrance in the halwa. experience the fusion of the lovely fragrances of ghee, cardamom and sooji all together in your kitchen.

saffron suji halwa recipe

15. mix very well.

saffron suji halwa recipe

16. roast the sooji halwa mixture for 1 to 2 minutes more on a low flame.

17. the hot sugar solution is already ready. add it to the sooji slowly.

saffron suji halwa recipe

18. keep on stirring and mixing when you are adding it to the sooji + ghee mixture so that lumps are not formed.

saffron suji halwa recipe

19. mix very well.

saffron suji halwa recipe

20. now add the saffron dissolved water to the sooji halwa mixture.

21. stir the whole halwa mixture very well. the sooji granules will absorb all the water and swell. keep on stirring at intervals so that the sooji halwa does not stick to the bottom of the pan or kadai.

22. let the whole halwa mixture cook for 2 to 3 minutes or more till you see some ghee releasing from the sooji halwa. you should not see any creamish specks or dots in the sooji. this means that the sooji is not cooked well. in the below pic, saffron sooji halwa is ready.

saffron suji halwa recipe

23. serve saffron suji halwa hot or warm or chilled. leftovers can be refrigerated and warmed before serving.

saffron suji halwa recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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41 comments/reviews

  1. This is my first try to make sooji halwa and I am glad I came across your recipe.

    Today is Ganesh Chaturthi and I have about 40 guests coming for lunch.

    The recipe turned out perfect. I went low on sugar cause I don’t like it over sweet, rest all worked awesome.

    Thanks a ton!5 stars

  2. Hey,
    liked the recepie. It’s simple and sweet. Just one query. How much sugar to use for500 gms rawa?

  3. Thanks Dassana and Amit. This halwa turned out awesome. I made it in Navratri. Though I had made variety of halwas before. But I was looking for authentic taste. And this was it. I luv cooking but in my kitchen spicy and salty food items are always on list . Only on special occasion I made sweets and this halwa was big hit. I will look forward for more recipes on your blog. Congratulations to both for this blog!

    Patience is a key to make this Halwa!5 stars

  4. I tried making without ghee as well as with ghee while frying suji initially, but when did without ghee it was not properly cooked when ready. why so?

  5. I’m so sad! I over-roasted this and it tasted terrible! The saddest part was the waste of saffron. But I wanted to let readers know that I halved the recipe but used the same cooking times for roasting that you suggested in the post. So with the smaller amount you have to not cook it for so long. I’ll try again sometime. I’m sure it’s great when you do it correctly.

    • fannie, you are right for half the amount you have to cook it for less time. basically the sooji becomes aromatic once done. secondly you have to keep on stirring the sooji often for uniform roasting. its really good when its done correctly. do try again.

  6. I am not into cooking at all until I got married and my husband loves eating. He always wanted me to make suji ka halwa. And your recepie was so easy to follow. My husband loved the halwa and a big thank you .5 stars

  7. i just tried this recipe, very nice but i didn’t put 4 cups of water, instead put 2 1/2 cups water and 1/2 low fat milk. it turned out very nice.
    thanks for recipe.4 stars

    • thanks maria for letting me know. have changed the proportions. generally for 1 cup of sooji or rava, 3/4 to 1 cup sugar is used. so for 2 cups you can use 1.5 cups to 2 cups of sugar, depending upon your taste.

  8. Dear Dassana

    Your cooking luks just marvellous..the presentation, briefing .. everything luks like a story hope tht you are a good story teller…my kid likes suji ka halwa so much…
    i do the same way to shown in the site..
    put more recipes for small kids..

    best of luck..

  9. Hi

    I have a query. When do we add the fruits like banana, mango, apple, pineapple.

    Want to try this lovely recipe. The pics are awesome and your description is too good.

    • hi shahnaz, you add the fruits once the suji/semolina is roasted in the ghee, ie before adding the water or milk. i will be posting the recipe of banana halwa or banana sheera as we call soon.

  10. Hi Dassana

    your way of displaying pics has helped me a lot!!!I added a bowl of Almond powder instead of cashews. It’s taste is also yummy…Thanks a lot!!!

    • thanks divya. almond powder is the halwa must have not improved the yum factor but also made it more nutritious. you have given me a nice tip to make our plain suji halwa healthy and nutritious…. thanks dear.

  11. wow!!! love the way you write the instructions. such detailed narration and beautiful pics. for a minute I could actually feel the aroma of sooji in the air. someting magical about the way you describe i guess…

  12. HI!! Thanks for the nice recipe. What should we do if the packet of rava says roasted rava?? We could skip the 15 min roasting process at the beginning? Thanks!

    • my suggestion would be to still roast it for some time, at least for 7-8 minutes. the reason being we do not know for how long the manufacture has roasted the rava.

      it happened with me once. i bought a packet of roasted rava and did not roast it all. the only roasting i did was in the later part with the ghee and dry fruits. and the halwa did not turn out well. and then i was like, i should have roasted the rava in the beginning…

      so i would suggest you to roast the rava for some time till it becomes fragrant.