Suji Ka Halwa Recipe / Halwa Recipe

Suji Ka Halwa Recipe
Suji Ka Halwa

Suji Ka Halwa Recipe

Halwa is the simplest and most delicious dessert in Indian cuisine. And if we talk about suji ka halwa, this dry fruits rich recipe is a treat to taste buds. Whether you prepare suji ka halwa with milk or without using milk, it gives a tough competition in either ways to other sweet dishes of India.

Suji ka halwa or sheera is quick, delicious, and easy suji recipe which is often made in Indian homes. Also, it is the easiest halwa recipe which can be prepared in 15 minutes for the kid party waiting at a breakfast for some sweet in morning. Its aromatic and mellow taste can make anyone go gaga over this Indian sweet dish recipe. Follow the below suji ka halwa recipe to make it at home in the easiest way.

Prep Time: 10 Mins Cooking Time: 20 Mins Servings: 3 to 4

Ingredients for Suji Ka Halwa

  1.  Ghee Clarified butter  1/3 cup
  2.  Rava or sooji 1/2 cup
  3.  Cashews 8-10
  4.  Water 5 cups
  5. Sugar 1/3 cup
  6. Cardamoms 4
  7.  1 tbsp. raisins
  8.  Sliced Almonds 7-8
  9. Chironji 1 tsp.

Process of making Suji Ka Halwa

Step 1

Take a deep pan and add 1/3 cup ghee and heat it.

Step 2

When you see fumes in ghee add 8-10 cashew and 1/2 cup rava or sooji.

Step 3

At the other hand, take 1.5 cups water and 1/3 cup sugar, and boil it to make consistence sugar syrup. The syrup should not be too thick or too watery. Keep stirring it to dissolve the sugar properly and bring it to boil.

Step 4

Start roasting sooji on a medium flame and make sure to stir continuously to avoid sticking of sooji to the pan. Roast it till you see the ghee getting separated from sooji and cashews turning brown. This will take approx. 8-9 minutes.

Step 5

Take a mortar-pestle, add 4 cardamoms and crush them to make a powder. Spread this powder on sooji.

Pestle and crush
Pestle and crush

Step 6

When the ghee is separated from sooji, add dry fruits (1 tbsp. raisins, 7-8 sliced almonds, and 1 tsp. chironji.)

Step 7

Now, add pre-pared sugar syrup in this slowly and while adding a syrup keep mixing the sooji to avoid any lump formation. Here, pour the boiling sugar syrup on sooji and do it carefully as the mixture will splutter and sizzles.

Step 8

After a minute or so, sooji will start absorbing the water and the mixture will start thickening. So, stir it continuously.As the sooji mixture starts thicken, it will have a pudding like consistency.

Step 9

Once the water is absorbed completely, the texture will of the mixture will change. Also, when the water is absorbed you can notice the ghee at the sides of the mixture.

Step 10

Stir in on low flame for 5 minutes and sooji ka halwa is ready to serve.

Serve this mouth binding dessert hot, warm, or cold on plate, at any temperature it tastes delicious. Before serving, you can garnish it with some sliced almond and pistachio.

Serving Tip: Serve it in slices! Make slices of sooji ka halwa by pouring it immediately in a greased pan and spread it evenly. When it turns warm or cooled down, slice it in square or diamond shapes. Keep the slices in plate and then paste half-cut almond over each slice. Also, you can serve halwa with hot puris for breakfast.

Tips and Variations

  1. Instead of water, use milk to uphold the taste of halwa and to make it softer. The rest of the recipe will remain same.
  2. For the other variation, use saffron strands (kesar). In a 2 tbsp. milk, dissolve 5 saffron strands for 5 minutes and then in step 8 add it in the mixture to make it kesar sooji ka halwa.

The delicious sooji halwa is known as rava sheers in West India and rava kesari in the southern parts of India. Rava kesari is made by adding orange food color in it. Instead of using color, one can use saffron to give it kesar color.

Sooji ka halwa is often made on auspicious occasion or Pooja and is served as a Prasad. Also, in several parts of the country sooji kesar halwa is cooked inside kitchen on festivals like Diwali, Ganesh Chaturthi, or Navaratri. On the 8th or 9th day of Navratri, Sooji halwa is served with kala chana and hot puris as a Prasad for Kanya Pooja. And if you’re making it for navratri or any other religious occasion, add a pinch of edible camphor in it.