Sooji Halwa | Semolina Pudding | Rava Sheera | सूजी का हलवा

Saturday, December 12, 2015

Since long, I have been planning to write my experiments and experiences of Kitchen but was unable to break the ice. Thanks to constant pushing of near and dear ones, the day has finally arrived. I am not a trained cook or chef but I have learned the art of cooking by seeing Mom, Grandmother, and all the beautiful ladies in our house (I grew up in a joint family) who used to spend a large amount of time cooking in the kitchen like most of the mothers in India.

Sooji ka Halwa is one such recipe which is prepared in my home on all the special occasions like birthdays, anniversaries and festivals. Following my Mom's footstep, I have also prepared it on our Anniversary and thought that why not share it as a first recipe on my blog.

"Suji halwa is widely popular as Sheera in Marathi/Hindi, Rava Kesari in Telugu, Sooji Halwa in the North, Sooji and Rava Kesari in Tamil. There is a large choice of it varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk." - Wikipedia

So, here is my Mother's version of Sooji ka halwa that has a little addition of Gram flour (Chickpea Flour) popularly known as Besan in India


Sooji Halwa Recipe

Recipe Cuisine: North Indian  |  Recipe Category: Desserts
Prep Time 10 Mins  |  Cooking time: 25 mins  Serves: 3-4

  • Sooji / Rawa / Cream-of-Wheat / Semolina । सूजी - 1 cup
  • Chickpea Flour / Besan । बेसन - 3 tablespoon
  • Ghee (Clarified butter) melted । घी - 1/2 cup
  • Sugar । शक्कर - 3/4 cup - you can add more as per your preference
  • Water । पानी - 2.5 cups
  • Cashews । काजू - 4-5 for garnishing
  • Cardamom pods । इलायची - 2 crushed to powder

  1. In a pan or kadhai, add Ghee and fry Cashew Nuts on low flame till they turn slightly golden brown and then keep them aside.
  2. In the same pan, add Semolina and Chickpea Flour and roast for 12-15 minutes on low flame till it changes its color to light golden brown. Keep on stirring so that it does not get burnt.
  3. Meanwhile, in another pan, take Water, Sugar and Cardamom powder and heat it till the Sugar get dissolved and then switch off the flame and keep aside. Note:If there is any impurity in the sugar syrup, strain the water and then add cardamom powder.
  4.  Now, slowly add the hot sugar water in to the pan and keep on stirring so that no lumps are formed.
  5. Cook for 4-5 minutes till the Sooji absorbs the water and the Halwa comes to the desired consistency.
  6. Serve the Halwa hot with Cashews on top as garnishing.

Step by Step Photos:

Heat Ghee in a Kadhai or Pan

Fry Cashew Nuts and keep them aside

Add Semolina and Chickpea Flour

Roast the Sooji till it get lightly golden brown

Add Water and Sugar in another pan and let it boil till the sugar get dissolves

Add Cardamom Powder

Add hot Sugar water in the roasted Sooji and Besan. Flame should be low

Cook till all the water get absorbed and Halwa comes in desired consistency.

Serve Sooji Halwa hot or warm.

  • You can add few saffron strands in the sugar syrup if desired.
  • Can add more dry fruits of your choice and cut into smaller pieces.

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