Suji ka halwa or Sheera is usually served as a dessert/pudding after a meal. It also tastes great with puri. We always make this suji halwa recipe for Ashtami Puja (Kanya Pujan)during every Navratri Festival, some people prepare this halwa on Navmi pooja of Navratri Festival. We have been preparing this recipe from decades during our family get-togethers, special occasions- even on birthdays, & festivals. The sooji halwa recipe can be easily halved, doubled or tripled. I have used fine semolina for this recipe. To make perfect Sooji Halwa, always remember the ratio of semolina and water that is 1:4. The amount of sugar and ghee can be little less or more, depending on your taste.
With this Sheera Recipe, you can also checkout more fasting and festival recipes, like: Mango Halwa Recipe, Carrot Halwa Recipe, Boondi Laddu Recipe, Rice Kheer Recipe, Sabudana Kheer Recipe, Makhana Kheer Recipe, Mango Barfi Recipe, Coconut Ladoo Recipe, Vrat Ke Aloo Fry, Sama Makhana Dosa Recipe, Makhana Chivda Namkeen Recipe,Makhana Raita Recipe, Badam Burfi Recipe, Panchmewa Paag Recipe and Instant Kalakand Recipe.
Finally, I would like you to visit and checkout Indian Sweets Recipes Collection and Snacks Recipes Collection.
Instructions for how to make Suji Ka Halwa or Rava Sheera:
- Firstly, take 1/2 cup sugar and 3 cups of water in a vessel/ large bowl. Stir and dissolve all the sugar. Keep it aside.
- Heat a large pan/ wok and add 1/3 cup ghee. Once the ghee melts, add 3/4 cup sooji/ semolina to the pan.
- Mix it well with the ghee and start roasting the rava.
- After 2-3 minutes, the semolina will start puffing up. Roast sooji till you can see the ghee getting separated and it turns golden in colour. There will also be a fragrant aroma of suji and ghee.
- Then add chopped almonds and cashew nuts to it. Roast dry fruits with suji for a minute or two.
- Now add sugar water to it. Pour carefully, as the mixture sizzles and splutters. Mix very well so that no lumps are formed.
- The sooji grains will begin to absorb the water.
- Add 1 tbsp raisins/kishmish to it and mix. The mixture will start thickening. Keep on stirring often.
- All the water should be absorbed and the halwa will leave the sides of the pan.
- Suji ka Halwa is ready to serve. Enjoy it hot or warm!
1. Firstly, take 1/2 cup sugar and 3 cups of water in a vessel/ large bowl. Make sure the quantity of water is 4 times the amount of semolina/sooji. The amount of sugar can be extended to 3/4 cup as per your taste.
2. Stir and dissolve all the sugar. Keep it aside. Just dissolve the sugar, do not heat it nor make sugar syrup.
3. Heat a large pan/ wok and add 1/3 cup ghee.
4. Once the ghee melts, add 3/4 cup sooji/ semolina to the pan.
5. Mix it well with the ghee and start roasting the rava.
6. After 2-3 minutes, the semolina will start puffing up. Roast sooji till you can see the ghee getting separated and it turns golden in colour. There will also be a fragrant aroma of suji and ghee.
7. Then add chopped almonds and cashew nuts to it. if you are adding dry-fruits/nuts at this stage, there is no need to roast the nuts separately.
8. Roast dry fruits with suji for a minute or two.
9. Now add sugar water to it. Pour carefully, as the mixture sizzles and splutters. Mix very well so that no lumps are formed. Break the lumps if any with the laddle.
10. The sooji grains will begin to absorb the water.
11. Add 1 tbsp raisins/kishmish to it and mix. The mixture will start thickening. Keep on stirring often.
12. Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. All the water should be absorbed and the halwa will leave the sides of the pan.
13. Sooji ka Halwa is ready to serve. Enjoy it hot or warm!
Tips:
- To make perfect Sooji Halwa, always remember the ratio of semolina and water that is 1:4.
- The amount of sugar and ghee can be little less or more, depending on your taste.
- You can also add cardamom powder or saffron/kesar for flavouring. But Suji Halwa have its own flavour/ aroma of roasted semolina and ghee.
- Add dry-fruits of your choice.
- Sooji ka halwa tastes great, when served hot.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1/2 cup sugar and 3 cups of water in a vessel/ large bowl. Make sure the quantity of water is 4 times the amount of semolina/sooji. The amount of sugar can be extended to 3/4 cup as per your taste.
2. Stir and dissolve all the sugar. Keep it aside. Just dissolve the sugar, do not heat it nor make sugar syrup.
3. Heat a large pan/ wok and add 1/3 cup ghee.
4. Once the ghee melts, add 3/4 cup sooji/ semolina to the pan.
5. Mix it well with the ghee and start roasting the rava.
6. After 2-3 minutes, the semolina will start puffing up. Roast sooji till you can see the ghee getting separated and it turns golden in colour. There will also be a fragrant aroma of suji and ghee.
7. Then add chopped almonds and cashew nuts to it. if you are adding dry-fruits/nuts at this stage, there is no need to roast the nuts separately.
8. Roast dry fruits with suji for a minute or two.
9. Now add sugar water to it. Pour carefully, as the mixture sizzles and splutters. Mix very well so that no lumps are formed. Break the lumps if any with the laddle.
10. The sooji grains will begin to absorb the water.
11. Add 1 tbsp raisins/kishmish to it and mix. The mixture will start thickening. Keep on stirring often.
12. Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. All the water should be absorbed and the halwa will leave the sides of the pan.
13. Sooji ka Halwa is ready to serve. Enjoy it hot or warm!
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