The recipe of Suji ka Halwa, cooked with fine semolina, ghee, and sugar, is one of the most basic North Indian desserts. It’s quite simple to make and takes less than 30 minutes.
It has a smooth and fluffy texture with a sweet and nutty aroma.
Learn how to make traditional suji halwa in the halwai style. Suji ka halwa, also known as Sheera, is appropriate to serve after a meal. It can also be eaten as a dessert or with poori or paratha. (Step-by Step-Recipe)
About the Recipe of Suji ka Halwa:
Sooji Halwa is a traditional simple Indian dessert made of semolina, ghee, and sugar. With my easy-to-follow recipe, you can make excellent suji halwa.
Sooji halwa and kheer were two of my favorite treats as a kid.
This halwa and kheer were cooked in a jiffy to celebrate the occasion, whether it was someone achieving good scores in their exams, a family member getting a promotion at work, festivals, or anything enjoyable.
Not only this but many times I have seen my Mom serving Suji Halwa for breakfast when they couldn’t find something else to make instantly.
You can make Suji halwa on the 9th day of the Navratri festival along with dry Kala chana and pooris for kanjak pooja.
Suji halwa is prepared almost all across India. However the method varies slightly from location to region, and it’s also known by several names.
In Punjab, it’s known as Sheera, in Maharashtra as Rava Sheera, and South India as Rava Kesari or Kesari Bhath.
Sooji ka halwa tastes best when it is served hot or at room temperature.
Serving Suggestion:
Serve Suji Halwa warm, right after making it, as it tastes best when fresh.
Pair it with poori (fried bread). This combination is often served during festive occasions like Diwali and Navratri.
Storage Suggestion:
Suji Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, simply microwave it for a minute or warm it on the stove on a low flame, and stir in between while heating to bring back the softness.
Do not add water, the original texture will automatically come because of the ghee added to it.
Pro Tips:
Roasting: This step is important. If the suji is not roasted properly, it will taste raw and affect the overall flavor of the halwa. The colour of the sooji halwa depends on how thoroughly the semolina has been roasted.
Roast the semolina less if you prefer a light-colored halwa, and more if you prefer a dark-colored halwa. When the semolina is roasted thoroughly, it becomes nuttier and more delicious.
Balance the ghee: Don’t skimp on the ghee. It adds richness and enhances the flavor. However, if you’re health-conscious, you can reduce it slightly.
Stir constantly: Once you add water, keep stirring to avoid any lumps and ensure the suji cooks evenly.
Add sugar at the right time: Allow the semolina to soften completely before adding the sugar. It will stop softening once the sugar is added.
Richer Texture: To make a richer halwa, replace the water with milk; however, the halwa’s shelf life will be shortened. When using milk, keep in mind that the halwa will be lighter in color. You can use the same amount of milk as water.
Shelf life: Sooji Halwa will last in the fridge for about 4 to 5 days when stored in an airtight container. Reheat in microwave or pan until nice and warm before serving. But I would always advise eating halwa when it is fresh.
In case you don’t have a microwave, just bring the halwa to room temperature.
Mix it well, sprinkle some water on it, and heat on low heat in a pan. Keep mixing while heating the halwa and add more water if required.
Why you should make this recipe?
It happens many times that we crave some sweets, but we really don’t want to spend much time in the kitchen. So what would you do?
This simple to make Recipe of suji ka halwa is something you can make instantly.
So, if you see, this Suji ka halwa is not only tasty, it is also –
- Easy to make the recipe
- Can be made with just a few basic ingredients
- Hassle-free instant dessert
Looking for some more Halwa Recipes?
You might want to check out some more classic Indian Desserts recipes here. I am sure you are going to love these easy-to-make dessert recipes and you might want to try them for you and your family.
So do try these recipes as well and let me know how these recipes turned out for you.
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Basic Ingredients used to make this recipe:
Suji: Sooji or semolina is the key ingredient of this recipe. Make sure to use fine semolina to make the halwa.
Sugar: I have used raw sugar, but you can use whichever sugar you have available. To make this halwa healthy, you can replace the sugar with powdered jaggery.
Ghee: Halwa tastes best when made in ghee. So make sure, you use ghee only if you want to enjoy the real taste.
Nuts: I love lots of nuts in suji ka halwa. So I have used, two types of raisins, almonds, cashews, and pista. You can always use nuts of your own choice.
Other: You can add milk instead of water.
Sooji Halwa
Ingredients
- 1/2 cup Semolina sooji
- 1/2 cup Ghee
- 1/2 cup Sugar
- 10-12 nos Cashew nuts chopped
- 10-12 nos Almonds thinly chopped
- 12-15 nos Balck raisins
- 12-15 nos Normal raisins
- 12-15 nos Pista finely chopped
- 2 cups Water
Instructions
- Heat ghee in a heavy bottom pan over medium heat.
- When the ghee is hot, add chopped cashew and almonds and fry until golden brown.
- Once done remove them to a plate.
- Add black raisins and golden raisins, once you see the raisins have become pulpy take them out in a plate.
- Now add sooji and fry for about 10-12 minutes or until light golden brown.
- Keep stirring frequently to avoid the sooji from burning at the bottom of the pan.
- Add water and cook for about 3-4 minutes on low heat until all the water is absorbed and the sooji has softened.
- Add sugar and cook for another 3-4 minutes until the sugar is melted and the halwa is slightly brown in color.
- Remove the pan from the heat.
- At this stage, halwa will be of dropping porridge-like consistency but you will see that within 5-10 minutes, it will become firm and grainy in texture.
- Garnish with some cashew, almonds, raisins and pista, serve hot or at room temperature.
Notes
Nutrition
Frequently Asked Questions About Sheera Recipe:
Can I make Suji Ka Halwa without ghee?
Ghee is important for the traditional taste, you can substitute it with oil if you wish.
What can I do if my Suji Ka Halwa turns out lumpy?
If the halwa is lumpy, add hot water and stir vigorously to break up the lumps. You can also mash the halwa gently with the back of a spoon while mixing to smooth it out.
Can I make Suji Ka Halwa in advance?
Yes, you can make Suji Ka Halwa ahead of time. Store it in the refrigerator for up to 3 days. When you’re ready to serve, just reheat it on the stove or microwave.
Can I add saffron to Suji Ka Halwa?
Absolutely! Saffron adds a beautiful color and slight fragrance to the halwa. Soak a few strands of saffron in warm milk and add it towards the end of the cooking process for a richer flavor.
Is Suji Ka Halwa gluten-free?
Unfortunately, no. Suji (semolina) is made from wheat and contains gluten.
Can I use jaggery instead of sugar in Suji Ka Halwa?
Yes, you can use jaggery as a healthier alternative to sugar. It will give the halwa a richer, deeper sweetness. Just melt the jaggery in water before adding it to avoid any lumps. Adjust the sweetness as per your taste.
What’s the difference between Suji Ka Halwa and Sheera?
Both Suji Ka Halwa and Sheera are essentially the same dish, with minor regional differences in ingredients or names. In some regions, it’s called Sheera, while in others, it’s called Suji Ka Halwa. The base ingredients of suji, ghee, and sugar remain the same.
Can I use milk instead of water?
Absolutely! Milk makes the halwa creamier and richer. You can also use half water and half milk for a balanced texture.
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