suji ka halwa, how to make sooji halwa | sooji ka halwa

suji ka halwa is a classic indian semolina pudding made with sugar, ghee and dry fruits. the recipe i have shared is a family heirloom recipe. we have been making this suji halwa recipe for decades during family get togethers, special occasions & festivals. the sooji halwa recipe can be easily halved, doubled or tripled.
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4.82 from 33 votes

suji ka halwa with video and step by step photos. suji ka halwa is a quick, easy and delicious halwa which is often made in most indian homes and in my home as well.

suji ka halwa served in two dark green bowls on a yellow napkin on a deep dark blue bakcground. two dessert spoons kept on the side.

suji ka halwa & it’s indian variations

suji ka halwa is a 15-minute quick halwa recipe made with fine semolina or cream of wheat (farina), ghee, sugar and nuts. in india cream of wheat is called as suji, sooji or rava.

suji halwa is also known as rava sheera in western india and rava kesari in south india. the method of preparation is more or less similar, with a few ingredients being changed here and there. though rava or semolina remains the key ingredient. in some variations, milk is added instead of water. for flavorings usually, cardamom powder is added.

sooji ka halwa is often made for an auspicious occasion or a pooja. it could also be a festive occasion like diwali, ganesh chaturthi or a religious ceremony conducted in your home or you just want to have something sweet. since this is an easy and quick halwa recipe, you don’t need any excuse or occasion to make it. i often make sooji halwa as a bhog or naivedyam to be offered to the deities.

we always make suji halwa with puri during the navami pooja of navratri festival. kala chana is also made. on this day we offer kala chana, suji halwa and puri to the small girls (kanjak) who symbolise the mother goddess.

the rava kesari that is popular in south india, usually has orange synthetic color added. but you can make the same, with natural coloring agents like saffron threads or saffron powder. saffron threads or kesar can also be added in sooji halwa like this saffron suji halwa recipe.

along with suji ka halwa i make other types of halwa recipes too. i don’t make them everyday, but when we have pooja or during festive ocassions or sometimes just as a sweet snack. i have shared many halwa varieties and you can check them here in this collection of 28 halwa recipes.

proportions that can make or break

sooji halwa is often made in bulk on festive or religious occasions. if you want to make a large quantity, then there is a certain proportion you have to follow.

the ratio of suji to sugar to water to ghee is 1:1:2:0.5 in a cup or glass measurement.

i slightly deviate from this proportion and add a bit less ghee and sugar.

1. sugar –  for 1 cup of sooji, i add ⅔ or ¾ cup of sugar. so the suji halwa has less sweetness or is just sweet. 1 cup of sugar gives a very sweet taste.

2. ghee – i also add ⅔ cup ghee. for me, ⅔ cup is a good amount of ghee. reduce the ghee if you prefer.

3. water – i add 2.5 cups water for 1 cup of suji.  though you can even add 2 cups of water. the amount of water can also be increased depending on the quality of the rava and if you want a pudding-like smooth consistency.

tips for making suji ka halwa

  1. use the fine variety of suji for making halwa as it gives a smooth tasting halwa.
  2. if you are making sooji halwa for religious occasions then add a pinch of edible camphor in it. during 8th or 9th day of navratri festival, this sooji halwa is made along with dry kala chana and pooris for kanjak pooja.
  3. when adding the sugar solution to the rava, it has to be boiling and bubbling hot. if the sugar solution becomes warm, then heat it up till it comes to a boil. the fried rava mixture also has to be hot when the sugar solution is added.
  4. when you begin roasting the rava, at the same time, keep the sugar solution to boil on another burner.
  5. you can reduce both the amount of sugar and ghee.
  6. jaggery can be also added instead of sugar. first, add jaggery in water and heat the water till it becomes warm. when all the jaggery is dissolved, strain the solution to get rid of impurities. put the strained solution back in the pan and heat till it comes to a boil.
  7. milk can be added instead of water and this will give the suji ka halwa rich taste and flavor.
  8. you can add your choice of dry fruits and nuts.
  9. for flavoring and aroma, usually, cardamom powder is added. variations can be 8 to 10 saffron strands soaked in some warm water or even rose water can be added.

serving suji ka halwa

suji ka halwa is usually served as a sweet snack. you can serve sooji halwa after a meal. suji halwa can be paired with poori too. it can also be served as a dessert.

few more halwa recipes for you!

suji ka halwa

Author:Dassana Amit
Prep Time:1 minute
Cook Time:14 minutes
Total Time:15 minutes
Course:desserts,sweets
Cuisine:indian,north indian
Calories:363kcal
Servings (change the number to scale):4
4.82 from 33 votes
suji halwa recipe
suji ka halwa is a classic indian semolina pudding made with sugar, ghee and dry fruits. the recipe i have shared is a family heirloom recipe. we have been making this suji halwa recipe for decades during family get togethers, special occasions & festivals. the sooji halwa recipe can be easily halved, doubled or tripled.

INGREDIENTS FOR suji ka halwa

(1 CUP = 250 ML)
  • ½ cup suji - 100 grams( fine rava or semolina or cream of wheat)
  • cup sugar - 80 grams or approximate 5 to 6 tablespoons sugar or add as required
  • cup ghee - approximate 6 tablespoons of ghee
  • ½ teaspoon cardamom powder - or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)
  • 10 to 12 cashews - halved or whole (kaju)
  • 2 tablespoons raisins (kishmish)
  • 1 teaspoon chironji - optional (charoli)
  • 1.25 cups water - can also add 1 cup water
  • 1 pinch edible camphor (optional)

HOW TO MAKE suji ka halwa

preparation for suji ka halwa

  • crush the green cardamom seeds to a fine powder in a mortar-pestle and keep aside. remove the husks
  • keep a kadai or pan on a low flame.
  • add the ghee and when the ghee is heating up, do the following.
  • take the sugar and water in another pan.
  • keep this pan on a medium to high flame and let the sugar solution come to a boil.
  • once the ghee becomes hot, add the suji (semolina) & cashews and stir.
  • keep on stirring the suji (semolina) so that the grains does not stick to the pan and are fried evenly.
  • meanwhile keep your attention on the sugar solution also.
  • if the mixture starts to boil, then lower the flame and let it simmer.
  • keep on frying & stirring the semolina for 7 to 8 mins till the grains change their color and when the cashews also change to a light golden or golden.
  • then add the cardamom powder, chironji, raisins and edible camphor (optional). mix very well.

making suji ka halwa

  • stir and then add the bubbling hot sugar solution slowly to the fried suji mixture.
  • be careful as the mixture has the tendency to splutter.
  • be quick enough to stir. the sooji will begin to absorb the water and swell.
  • keep on stirring often till the whole mixture starts thickening and starts to leave the edges of the kadai or pan.
  • serve sooji halwa hot or warm or when cooled at room temperature.

RECIPE VIDEO

RECIPE TIPS

  • use the fine variety of suji for making halwa.
  • recipe can be halved or doubled or tripled. 
  • add a pinch of edible camphor if you are making suji halwa for religious occasions. 
  • when adding the sugar solution to the rava, it has to be boiling and bubbling hot. if the sugar solution becomes warm, then heat it up till it comes to a boil. the fried rava mixture also has to be hot when the sugar solution is added.
  • when you begin roasting the rava, at the same time, keep the sugar solution to boil on another burner.
  • you can reduce both the amount of sugar and ghee.
  • jaggery can be also added instead of sugar. first, add jaggery in water and heat the water till it becomes warm. when all the jaggery is dissolved, strain the solution to get rid of impurities. put the strained solution back in the pan and heat till it comes to a boil.
  • you can add milk instead of water. 
  • you can add your choice of dry fruits and nuts. 
  • for flavoring and aroma apart from cardamom powder you can also add saffron strands or even rose water. 
  • for less sweet taste in rava sheera, add ¼ cup sugar. 
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how to make sooji ka halwa

frying suji for suji ka halwa

1. heat ⅓ cup ghee in a kadai or a thick bottomed pan. keep the flame to a low or medium-low. use a heavy pan or else there is a risk of the suji getting burnt. when the ghee is getting heated, at the same time keep sugar and water to boil in a pan on a different burner. steps are mentioned below under the heading “making sugar solution for suji ka halwa“.

heating ghee in a heavy pan or kadai

2. add ½ cup sooji (rava or semolina). use a fine variety of sooji and not the coarser variety.

adding rava to the ghee

3. also add 10 to 12 cashews (kaju) halved or whole.

adding cashews

4. mix very well and start frying the sooji and cashews.

5. keep on stirring the sooji so that the grains do not stick to the pan and are fried evenly.

frying suji

6. roast sooji till you can see the ghee getting separated and when you see the cashews getting golden. the color of the suji or rava should not become brown. there will also be a fragrant aroma of suji and ghee in your kitchen. frying suji takes approx 7 to 8 minutes on a low flame. this step is important because if sooji is not roasted well then you will not get perfect texture in the halwa. there will be slight raw taste in the sooji halwa.

TIP – note that by the time the cashews get golden, the suji will also be fried well. so keep on stirring and wait for the cashews to get golden.

suji fried and changes to a light golden color

7. when the suji is fried well, then add 1 teaspoon chironji (optional), 2 tablespoons raisins (kishmish) and a pinch of edible camphor (optional).

adding chironji

8. next add ½ teaspoon cardamom powder (4 to 5 green cardamoms, powdered in a mortar-pestle, husks discarded). you can also add sliced almonds or pistachios.

adding raisins and cardamom powder

9. mix well.

mix everything

making sugar solution for suji ka halwa

10. when you keep the sooji for roasting in the ghee, at the same time, take ⅓ cup sugar in another pan or saucepan.

sugar taken in a pan or saucepan

11. pour 1.25 cups water.

pouring water in the pan

12. keep the pan on a stove top on a medium-low to medium flame. stir so that the sugar dissolves.

stirring to dissolve sugar

13. bring the water+sugar solution to a boil.

sugar solution getting boiled

making suji ka halwa

14. once you stir the raisins, cardamom powder and chironji, then pour the boiling & bubbling sugar solution in the ghee-sooji mixture slowly, with continuous stirring. pour carefully, as the mixture sizzles and splutters.

pouring hot bubbling sugar solution in the fried rava mixture

15. mix very well so that lumps are formed. break the lumps if any with a spoon.

stirring the mixture

16. the sooji grains will begin to absorb the water and swell.

suji halwa mixture getting cooked

17. the mixture will start thickening. keep on stirring often.

suji halwa mixture thickening

18. in the photo below, the sooji halwa mixture has thickened but still soft, moist and the consistency is like that of pudding.

suji halwa mixture almost cooked

19. once all the water is absorbed, you will notice the change in the texture. the ghee also will be visible at the sides.

suji halwa mixture almost cooked

20. keep stirring and cooking till you get the final texture like the below picture. all the water should be absorbed and the halwa will leave the sides of the pan. if you want to make slices, then immediately pour the sooji halwa mixture in a greased pan or tray. spread evenly and when warm or cooled, cut into diamond-shaped or square slices.

suji ka halwa done

21. serve suji ka halwa hot or warm or at the room temperature. leftover suji halwa can be refrigerated. before serving warm in a small pan or in a microwave.

suji ka halwa served in two dark green bowls on a yellow napkin on a deep dark blue bakcground. two dessert spoons kept on the side.


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dassana amit

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

namaste and welcome to vegrecipesofindia.com 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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92 comments/reviews

  1. Hi Dassana
    Vegrecipes is always my go to place when in doubt or looking for inspiration to make vegetarian dishes. Your array of recipes is outstanding.
    Made the sooji halwa, followed your recipe to the T, except substituted jaggery for sugar and it turned out yummy and healthy!

    • thanks a lot sanjyot. glad to read your feedback on sooji halwa as well as your positive views on the recipes. jaggery is definitely a healthier substitute. happy cooking.

  2. Absolutely delicious ! And quickly made… I am French and living in India… I wanted to buy some semolina for couscous but ended up with Sooji semolina… so I looked on the web what could be done with it… and that is why I have tried your recipe ! I will do it again for sure…

  3. Super! Made this per recipe without the chironji n camphor: turned out excellent! Just like the prasaad served at temples and gurdwaras .

  4. Thank you dassana for such a scrumptious recipe!
    Really turned out very well.. as do all your recipes!
    Thanks heaps for sharing such accurate recipes with precise details, love your accompanying pictures too.
    Lots of love and gratitude😘

    P. S. : I prepared this as naivedya for dasara and it tasted awesome!

  5. I love ur website….I am a keralaite…sooji halwa is actually not our recipe. …but I always loved to have it……as my hubby enjoys it a lot I made it…. it came out very interestingly….yummy…my two year old girl have it as well…..thank u

  6. Thanks for ur explanations…I would like to know the protein content…is it good for a kidney disease patients to eat sooji?

    • sooji is made from wheat grains. so the protein content is less, but is good in carbs. so you can include it your food. but do take advise from your doctor or health practitioner as to the food ingredients that you can safely include in your meals.

  7. Dassana….I want to try…three layer bottom of biscuits n butter mixed….middle your sooji halwa…on top yr chocolate sauce…pl guide me as to how to make base using biscuit n butter…

    • shubha, for butter and biscuits layer, you can check the method in the links mentioned below. but in these links, the biscuits is ground and then made in a layer. you can of course make a thick layer. use any good quality crackers or marie biscuits. you can increase the proportions accordingly. btw your recipe is very innovative and i am sure will taste good too.

      mango cheesecake – https://www.vegrecipesofindia.com/eggless-mango-cheesecake-recipe/
      eggless cheesecake recipe – https://www.vegrecipesofindia.com/eggless-cheesecake-recipe/

      • Thank you dassana for the link… Got idea from I live cooking show of living foods..maria did boiled oranges with sooji…I just thought of skipping oranges…I m entirely dependent on your measurements… I know ur sooji halwa n choclate sauce…One more doubt dear…. Can v use good day biscuits..or y only Marie..curious to know

      • thanks shubha. marie is one biscuit you can use easily for a base. i told the name as its easily available. generally graham crackers are used, but they are not available everywhere, especially india. so i use cream cracker or marie biscuits. you can even use multigrain biscuits or crackers. even glucose biscuits can be used. and yes you can use good day biscuits.

  8. Thank you for this recipe you are great cook. I have a question, my sheera tends to become sticky or hard as opposed to my mother’s, what am I doing wrong?

    • tejaswi, add more water and roast or fry rava very well. ghee should release from the sides once the rava is done roasting. the proportion for a melt in the mouth smooth sheera would be 1:2 or 1:2.25 for rava and water respectively. you can even use 1:3. this gives a really smooth sheera much like the south indian kesari.

  9. Thank you so much for this beautiful recipe. I did not have any ghee, raisins or cashews but really wanted to make some halwa, so I went ahead with the recipe (used butter) and it turned out so well! I’m Bengali and am not even supposed to like halwa (just kidding). Next time, I’m going to try Stevia instead of sugar. Thanks again!

  10. Hello amitji thanks for the recipe wonderful,but my father always roast the Suji in a karaii till lightly brown,and aroma rises.his ancestors are from Andhra Pradesh. Don’t know why? But taste good also.

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