Suji Ka Halwa | Sheera Recipe

The most classic halwa preparation across the Indian subcontinent is Suji Ka Halwa – made with fine semolina (suji/rava), sugar, ghee, nuts, and flavored with cardamom powder. While this is the delicious North Indian version, in Maharashtra it’s known as Sheera. This easy recipe comes together in just 15 minutes and is a family heirloom we’ve been making for decades during get-togethers, festivals, and special occasions.

What Is Suji Halwa? (And Why It’s So Loved)

Suji Ka Halwa is a traditional Indian dessert made by roasting semolina (suji or rava) in ghee, then cooking it with water or milk, sugar, and cardamom. Soft, rich, and fragrant, it’s a dish that brings both comfort and celebration – often made as prasad, served during festivals, or simply enjoyed as a sweet snack.

For me, this halwa is deeply nostalgic. I still remember the bowls of warm suji halwa served in temples as prasad, the aroma mingling with incense. During Ganesh Chaturthi festival in Mumbai, we’d relish sheera served with devotion in little leaf bowls at pandals.

Over the years, I slowly learned the fine nuances that make a great halwa – how much to roast the suji, when exactly to pour in the water, and how ghee transforms the texture into something truly melt-in-the-mouth. It’s these small details that turn a simple recipe into a lifelong favorite.

Known by Many Names Across India

Suji Ka Halwa is enjoyed across India under different names, each with its own regional identity and subtle variations — though the base ingredients remain the same: suji (semolina), ghee, sugar, and water.

• Rava Sheera – Known by this name in Maharashtra and Western India. This recipe, as listed here, is the Sheera recipe made with water. Some families may use milk instead, but both are common.
• Rava Kesari – A vibrant South Indian variation, often colored with saffron or food-grade color and sometimes made with milk for richness.
• Sajjige – Karnataka’s version, often served as temple prasad — simple and soulful.
• Kesari Bath – A soft, saffron-tinged sweet halwa from Karnataka, often served alongside Khara Bath (a spiced Upma) as part of the popular Chow Chow Bath breakfast combo.

No matter what it’s called, this semolina sweet holds a timeless place in Indian cuisine; from temple offerings to festive feasts.

You can explore more delightful variations in my Halwa Recipes Collection.

The Perfect Ratio for Sheera

Suji Ka Halwa is often made in large quantities for religious events. For best results, follow this base proportion:

Suji : Sugar : Water : Ghee = 1 : 1 : 2 : ½

However, I adjust this slightly for a balanced taste:

• Sugar: I use ⅔ or ¾ cup sugar for 1 cup suji, depending on how sweet I want it. Using 1 cup sugar makes it very sweet.
• Ghee: I add about ⅔ cup ghee, which I find sufficient. You can adjust as per preference.
• Water: I use 2.5 cups water for a pudding-like texture, though 2 cups also work. Adjust based on your preferred consistency and suji type.

This version makes a soft, melt-in-the-mouth halwa that’s perfect as a snack, dessert, or even served with puri.

When and Why to Make Suji Ka Halwa

Suji halwa is that rare dish which fits just about every occasion:

• Festivals like Diwali, Ganesh Chaturthi, or Navratri
• Religious Ceremonies – as naivedyam or prasad
• Everyday moments – as a quick dessert or sweet breakfast

During Navami pooja in Navratri, this halwa is traditionally served with kala chana and Poori to young girls (kanjak), symbolizing the Mother Goddess. It’s one of those comforting, auspicious sweets that never go out of style – and you honestly don’t need a special reason to enjoy it.

Making Suji Ka Halwa – The Traditional Way

Roast The Suji Until Aromatic

1. Heat ⅓ cup ghee in a kadai or a thick bottomed pan. Keep the heat to a low or medium-low. Use a heavy pan to cut down on the risk of burnt suji.

Keep ⅓ cup sugar and 1.25 cups water to boil in a pan on a different burner, while the ghee heats up. You can check the section ‘Making sugar syrup’ for this.

2. Add ½ cup suji (rava or semolina). Use a fine variety of suji and not the coarser variety.

3. Also, add 10 to 12 halved or whole cashews.

4. Mix well and start roasting the suji and cashews.

5. Stir the suji continuously, so that the grains do not stick to the pan. This way, you can evenly roast the suji too.

6. You have to roast the suji till the ghee separates and cashews turn golden. The color of the suji or rava should not become brown. There will also be a fragrant of suji and ghee in your kitchen.

Roasting suji takes 7 to 8 minutes approximately, on low heat. Without roasting the suji well, you will not get the perfect texture in the halwa. There will be a slight raw taste in the halwa. So, this step is important.

Tip: The suji fries well, by the time the cashews turn golden. So, keep stirring and wait for the cashews to get golden.

7. Next, add 1 teaspoon chironji (optional), 2 tablespoons golden raisins and a pinch of edible camphor (optional).

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.

9. Mix well.

Prepare the Sugar Syrup

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

Here, I have used raw sugar and hence the color of the water is not transparent but a light brown. I always use unrefined raw sugar in almost all of my cooking.

Feel free to use white sugar in this halwa recipe. You can add the same amount of white sugar.

11. Pour 1.25 cups water.

12. Keep the pan on a stovetop on medium-low to medium heat. With a spoon, stir so that the sugar dissolves.

13. Bring the syrup to a boil.

Combine and Cook the Halwa to Perfection

14. Once you stir the raisins, cardamom powder and chironji, pour the boiling sugar syrup slowly in the suji mixture, with continuous stirring.

Pour gently and carefully, as the mixture sizzles and splutters.

15. For a lump-free mixture, stir well. Break the lumps, if any, with a spoon.

16. The suji grains will begin to absorb the water and swell.

17. The mixture will start thickening. Stir often.

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

19. After the mixture absorbs all the water, there will be a change in the texture too. The ghee also will be visible at the sides.

20. Keep stirring and cooking till you get the final texture of the Sheera like the picture below. It should absorb all the water and leave the sides of the pan.

If you want to make slices, cubes or squares, then immediately pour the halwa mixture in a greased pan or tray.

Spread evenly and when warm or cooled, cut into diamond-shaped or square slices.

21. Serve Suji Ka Halwa hot, warm or at the room temperature. You can refrigerate the leftover halwa. Before serving, warm in a small pan or in a microwave.

Serving Suggestions

Suji Ka Halwa is incredibly versatile and can be served in different ways depending on the occasion:

• With Puri: A traditional and satisfying combination, especially during poojas or festive brunches.
• As Prasad or Naivedyam: Serve warm in small bowls or leaf cups for temple-style offerings.
• With Kala Chana: During Navratri’s kanjak pooja, halwa is often served with dry kala chana and puri.
• As Dessert: Enjoy it on its own after meals, especially when you’re craving something warm and sweet.
• Tiffin or Snack: Halwa sets well and can be packed in a lunchbox or served as an after-school treat.

Storage & Reheating Tips

Store leftover halwa in an airtight container in the fridge for up to 1 to 2 days. Reheat on a stovetop or in the microwave.

Add a splash of water or milk to loosen the texture if it has thickened or set. Ghee may separate if overheated. Heat gently and stir well.

Secrets to Soft, Flavorful Halwa

• Choose Fine Suji: Use fine suji or Bombay rava for the smoothest texture. Always check that the suji is fresh, free from insects, and not rancid.
• Maintain Proper Temperature: Both the fried suji mixture and the sugar syrup must be hot when combined. The sugar water should be boiling and bubbling. If it cools down, reheat it before mixing.
• Flavoring Options: Classic cardamom powder works beautifully, but you can also add saffron strands soaked in warm water or a splash of rose water for a fragrant twist.
• Sweetener Swaps: You can substitute sugar with jaggery. Dissolve jaggery in warm water, strain to remove impurities, and then bring it to a boil before using.
• Use Milk for Richness: Replace water with milk if you prefer a creamier, richer halwa.
• Nuts & Dry Fruits: Cashews, almonds, golden raisins, chironji, or even pistachios can be added for texture and richness. Fry them in ghee for best flavor.
• Optional Camphor: A pinch of edible camphor adds a divine aroma, especially if you’re preparing the halwa as prasad during Navratri or kanjak pooja.
• Health-Friendly Adjustments: Reduce ghee and sugar to suit your taste or dietary preferences. For a lightly sweet version, start with just ¼ cup sugar per 1 cup suji.
• Parallel Cooking Saves Time: While roasting suji, you can boil the sugar syrup simultaneously on another burner.
• Easily Scalable: This recipe can be halved, doubled, or even tripled for gatherings or festive meals.

Your Questions Answered

More Halwa Recipes You May Enjoy!

If you love Suji Ka Halwa, here are some other traditional sweets you might want to try:

• Atta Halwa – A classic halwa made with whole wheat flour and ghee. Quick, comforting, and great as a post-meal dessert.
• Kada Prasad – The divine whole wheat halwa served in gurudwaras – rich, smooth, and deeply soulful.
• Moong Dal Halwa – Made by slow-roasting ground moong lentils paste in ghee, this halwa is a true festive indulgence.
• Besan Halwa – Nutty and flavorful, prepared with roasted gram flour, ghee, and sugar.
• Badam Halwa – Rich with almonds and saffron, perfect for special occasions like Diwali.

Suji Halwa recipe from the blog archives was first published on July 2014.