Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




111 Comments

    1. Yes, you can definitely add dates and skip the sugar. Just make sure to use soft, seedless dates and chop them finely or blend into a paste for even sweetness. Add them after roasting the suji, along with the water or milk, so they blend well into the halwa. You may need to adjust the quantity depending on how sweet you want it.

  1. I have made Halwa following your recipe so many times and it turns out perfect. I refer to the proportions every single time just to be sure.

    This one time I forgot to check and I put 1:1 sooji to sugar ratio and it turned out to be very sweet. Is there any hack to reduce the sweetness once it is prepared?

    1. Thank you Vindhya. Some hot milk or hot water can be added to the halwa. The milk or water will help in cutting down the sweetness. But me mindful when adding so as not to make the consistency runny.

      Since the halwa would have been thickened once cooled, in a pan or skillet, add in some hot water or hot milk to the halwa. Keep the heat to a medium-low and gently simmer the halwa. Add some more of the hot water or milk and simmer until you get the right consistency.

  2. The look and feel of the halwa was beautiful. I have not tasted it as yet but I am sure it will be good based on previous recipes picked from here.5 stars

  3. You are my first choice to check for any recipes since many years. All your recipes turn out to be super duper tasty and so foolproof.Though I love experimenting and make recipes since I was a kid, but I still cross check your recipes for measurements be it dhokla, halwa or any snacks recipes. Thank you Dassana.

    I have one question dear, is Dassana your website name or is it your name?5 stars

  4. I’ve been following this recipe for years! Works wonders everytime. Thank you Dassana, for teaching me how to cook!5 stars

  5. One of the few types of halwa I’ve made, this one reminds me of my childhood when all the kids were eating semolina for breakfast. Many hate it since then, but I love it!5 stars

  6. Finally I achieved success in making the kind of suji halwa I like. Thank you so much for sharing the recipe!5 stars

  7. Turned out really good thanks for those all side note
    Which made me understand consistency of water ghee and sugar!
    Love this!
    Thank you!❤️5 stars

  8. My family loved the halwa. Its easy to make and tastes really good. Now we make it often as a sweet snack.5 stars

  9. I love ur site. I. Never cooked in life n ur site explains everything for begginer. Thank u so much Dassana5 stars

  10. 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!5 stars

    1. 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.

  11. 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…5 stars

  12. Super! Made this per recipe without the chironji n camphor: turned out excellent! Just like the prasaad served at temples and gurdwaras .5 stars

  13. 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 stars

  14. 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 u5 stars

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

    1. 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.

  16. 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…5 stars

    1. 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/

      1. 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 know5 stars

        1. 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.

  17. 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?5 stars

    1. 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.

  18. 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!5 stars

  19. 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.4 stars

  20. Followed the recipe as given except used less ghee but still it turned out to perfection really really tasty. Thanks

  21. Made it…turned out perfect…i ws jst wondering how lucky ur family members are who get to taste ur awesome delicacies… Ur awesome way of preparing dishes is jst unmatchable…have tried so many recipes and none failed and m damn sure none of ur recipes will ever fail…thank u so much…5 stars

  22. You are an amazing cook… I have tried many of your recipes and they have turned out absolutely delicious and finger lickingly tasteful… Thanks a lot!!! Keep up the great work5 stars

    1. for making with jaggery, heat jaggery and water together till the mixture comes to a boil. if the jaggery has impurities, the first heat gently till all the jaggery melts. filter this solution and keep on flame again, till the solution comes to a boil.

  23. Thanks for your wonderful recipes…I wanted to ask whether halwa taste better in water or milk or in combined of both….please help.thank you.5 stars

  24. This is exactly how my mom used to make Rawa kesari (South Indian term for sooji halwa).Took me back to those wonderful, simple and happy childhood days. I am going to make this for a festival event on this saturday. Thank you for posting this recipe!5 stars

  25. Thank you so much for your great recipes ..I m really grateful to you for ur every recipe …it has helped me to learn cooking with perfection …thanks for ur detail explanation with pictures..5 stars

  26. i am very impress of this site,i know many recipes, i thing it’s best site in the world. In this site people learn too many recipes. Any person who loved cooking this side is best for that.5 stars

  27. Is it necessary to boil the water and sugar separately.
    what will happen if we add sugar in fried sooji and then add water.5 stars

  28. I am learning to cook and this is the first recipe I made on my own. Thank you so much for explaining everything in so much detail. Everyone in the family loved it 🙂5 stars

  29. Can I use milk in the above recipe???? The halwa is extremely tasty… Thank you so much…

  30. Awesome recipe…. I like all your recipes. I m learning how to cook. and I think the easiest recipes are here in veg recipes of India. thanks a lot for posting this recipe..5 stars

    1. the preparation is same, just that it different in the flavors. here i have only added cardamom, but in rava kesari, i add saffron. you can add both. rava kesari has a yellow or orangish color as food colors are added. i prefer to use saffron as a natural coloring agent. though even turmeric (just a pinch) can also be added to give the yellow color. i usually keep the same proportion of sooji/rava, sugar and ghee for both rava kesari and sooji halwa. but mostly rava kesari has more ghee added to it. rava kesari can also be made with milk instead of water and so is sooji halwa.

  31. Hi dassana,
    this is my son’s all time favorite… the color of the halwa is mouth watering …golden… the presentation is so lovable..the light effects so soothing.. i will follow this halwa now onwards instead of what i was making till now… your recipes are just matchless… sooji halwa is an old recipe but you make it like its a delicacy…hats off…keep going4 stars