Sooji ka halwa, an Indian dish prepared with semolina, sugar and ghee as main ingredients. Let's see how to make sooji halwa easily in this post with step by step photos and video.
Sooji ka halwa is very popular during Ashtami as Puri halwa. Also is a prasad in other festival days. Make it anytime of the year as it is very easy to do and loved by all.
This is similar to my other south Indian version on this site, but just minor changes makes it different from how it is prepare in the North Indian states.
To prepare suji ka halwa, roast semolina (known as suji/ sooji or rava in India) well until it is deep golden in generous amount of ghee.
Cook it with water and sugar and garnish optionally with nuts and cardamom.
This dessert is very similar to South Indian Rava kesari. In that version, ghee is slightly less. And mostly has artificial color.
Where as in Suji halwa, we roast very well to get that deep golden hue and only saffron is used for colour. You can make it without saffron too.
There are many variations of the same recipe changing from household to household. Can be altered according to individual preferences.
Please check my Variations section for more notes.
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Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Sooji - Semolina (Cream of wheat) Suji/ Rava.
- Cardamom - I used green cardamom. Always have some stock powdered with sugar to use easily.
See recipe card for full list and quantities.
- Heat a pan with ghee firstly. Add sooji to it.
2. Roast furthermore thoroughly until you get deep golden in color. Do it patiently in medium flame to avoid burnt semolina.
Especially towards the end. If it smokes, reduce the heat and keep stirring.
3. Meanwhile, boil measured water with salt. Bring to rolling boil.
4. After that, add it to the roasted sooji carefully. It will splutter a lot, so carefully add.
5. Mix briskly and let it gets absorbed.
6. Furthermore, cook covered for 3-4 minutes or until everything is absorbed.
7. Then, add saffron soaked in warm milk, sugar and mix well.
8. Eventually, it will loosen up as you mix.
9. Keep stirring continuously and the ghee will apparently ooze out and become non sticky. Hardly takes 2-3 minutes.
10. After that melt a tablespoon of ghee and fry nuts until golden.
11. Add it to the sooji ka halwa along with cardamom powder. Mix well and switch off the flame.
Sooji ka halwa ready to enjoy!
- Sugar - instead of white, you can use un-refined or demerara for more deep hue. Not to confuse with brown one which may change the taste totally.
I would not suggest substituting other ingredients which may yield totally different results.
In case if you are wondering you could make a vegan semolina pudding, you can use vegan butter or Oil (any neutral smelling one like vegetable/ sun flower).
I recommend to use more cardamom or any flavor to suppress the oil smell.
Instead of milk, you can use almond milk.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Healthier choices - add any fruit puree like banana or dates and reduce sugar. You can use brown in place of white refined ones. Keep in mind all these are not low calorie but better choices, that's all as well as they may be totally different in taste from the original taste.
- Sugar quantity - Can be added according to personal preference. It can be as less as ½ to 1 cup for this recipe. I added ¾th and found it less sweet as I am sweet toothed. So it is up to you. If you ask me, I will suggest 1 cup as in my rava kesari recipe.
- Water - Though I have added 2 cups, you can also add less. 1 & ½ is also enough which gives you slightly chewier result if you like that.
- A note in method - I have seen most of the people boil sugar and water together. Then they add it to roasted sooji and cook together. I am used to do semolina first softly and then adding sugar. This gives softer results and there will be no chewy suji texture just in case if you run into trouble. This is foolproof method for beginners as well.
I used my IKEA saute pan (stainless steel). You can also use non stick for easy handling, especially if you are beginner.
Good for 2 days at room temperature. Up to 5 days in fridge and 3 months in freezer.
Store in airtight container for storing.
You can re heat by returning the halwa to pan and stirring over medium flame until you see soft texture and ghee oozing out.
To use frozen suji halwa, thaw it first by leaving in counter top for 30 mins. Then do as mentioned above.
💭 Top tip
Make sure to cook the Sooji well for perfect texture. If it is not, then it may harden and give chewy texture.
Patiently stir it and do not over do.
Any type of sooji can be used (Bombay rava/ fine/ coarse/ roasted/ etc)
Even if it is roasted or not, it is must to roast again in ghee until dark yellowish in color.
Do not use semolina flour for this recipe.
After adding water, cook the semolina quickly in high flame. Do not do in low as it may turn the semolina too soft/ gooey.
Sooji ka halwa recipe
- ½ cup Sooji Semolina/ Rava
- ¾ cup Sugar Refer notes
- 2 cups Water Refer notes
- ½ cup Ghee Divided
- 2 Cardamom Powdered
- ¼ cup Chopped nuts Almonds, cashews
- 1 Pinch Salt
- 1 Pinch Saffron optional
- 1 tablespoon Milk Warm, to soak saffron
- Heat a pan with ghee firstly. Add sooji to it.
- Roast furthermore thoroughly until you get deep golden in color. Do it patiently in medium heat to avoid burnt semolina.
- Especially towards the end. If it smokes, reduce the heat and keep stirring.
- Meanwhile, boil measured water with salt. Bring to rolling boil.
- After that, add it to the roasted sooji carefully. It will splutter a lot, so carefully add.
- Mix briskly and let the water gets absorbed.
- Furthermore, cook covered for 3-4 minutes or until all water is absorbed.
- Then, add saffron soaked in warm milk, sugar and mix well.
- Eventually, it will loosen up as you mix and sugar melts.
- Keep stirring continuously and the ghee will apparently ooze out and become non sticky. Hardly takes 2-3 minutes.
- After that heat a tablespoon of ghee and roast nuts until golden.
- Add it to the sooji ka halwa along with cardamom powder. Mix well and switch off the flame.
- I added ¾ cup sugar, it was just right, if you are sweet toothed, you can add upto 1 cup.
- Ghee measurement includes ghee I used for roasting nuts. ⅓ cup is enough for roasting sooji.
- Instead of 2 cups water for cooking sooji, you can use just 1 & ½ cups too for firmer texture.