Sooji Halwa (Suji Ka Halwa or Sheera)
Sooji Halwa, also known as Suji Ka Halwa or Sheera, is a timeless Indian dessert made with semolina, ghee, sugar, and cardamom. Simple yet deeply comforting, this halwa is commonly prepared as prasad, served during festivals, pujas, special occasions, or enjoyed as a quick homemade dessert.
What makes a perfect sooji halwa is patience—slow roasting of semolina in ghee, correct liquid temperature, and balanced proportions. When done right, the halwa turns soft, aromatic, glossy, and grain-separated, never lumpy or sticky.
Ingredients
-
1 cup semolina (sooji / rava)
-
1 cup sugar
-
¾ cup ghee
-
2½ cups warm water
-
1 tsp finely chopped almonds (optional)
-
1 tsp finely chopped pistachios (optional)
-
⅛–¼ tsp green cardamom powder
Method
-
Heat a heavy-bottomed pan on medium-low flame.
-
Add ghee and let it melt.
-
Add sooji (semolina) and roast it in the ghee until it turns golden brown and aromatic (this step is key for flavor). Stir continuously to avoid burning.
-
Lower the heat, then add sugar and begin mixing.
-
Add warm water little by little, stirring constantly so no lumps form.
-
Cook until the semolina absorbs all the liquid and begins to loosen ghee from the sides.
-
Add cardamom powder, nuts. Mix well.
-
Once the halwa is glossy, smooth, and cooked through, turn off heat. Let it rest a few minutes before serving.
📌 Tips
-
Roasting the sooji until it’s light golden gives the best aroma and depth of flavor.
-
You can add a little milk along with water for a richer, creamier texture if desired.
-
Garnish with extra nuts or saffron for festive serving.
Sooji Halwa – (15 people)
Comments