This North Indian Style Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding) is a traditional Indian dessert made using semolina, ghee, and sugar. Make this semolina pudding using my simple and easy recipe (vegetarian).
This almonds and cashew-rich soft and savory sooji halwa prepared without milk is a welcome treat for taste buds at any time and can give tough competition to the best of the best sweets on the table.
This easy melt-in-the-mouth halwa recipe comes together in about 15 minutes. In Maharashtra, this sweet is called Sheera. Semolina is called suji, sooji, or rava. It is simple and prepared with essential ingredients, yet yields one of the tasty and flavored semolina dessert recipes.
You can easily double or triple the recipe for a crowd. This recipe can also be made vegan.
Ingredients for Suji Ka Halwa
- ½ cup ghee (clarified butter) or add as required
- ½ Cup semolina (rava/sooji)
- 2 cups water or to taste (you can also use whole milk)
- ½ teaspoon cardamom powder
- 5-6 cashew nuts (chopped)
- 5-6 almonds (chopped)
- 2 tablespoons golden raisins (kishmish)
Instructions for Suji Ka Halwa
- First, heat 2 tablespoons of ghee.
- Add 5-6 cashew nuts, 5-6 almonds, and 2 tablespoons of raisins.
- roast on low flame until the nuts turn crunchy and golden brown.
- keep the fried nuts aside.
Now, Heat the ghee in a heavy-bottom pan over medium heat.
- Keep the heat to a low or medium low.
- When the ghee is hot, add semolina. Use a fine variety of sooji and not the coarser variety.
Saute semolina over low heat till it turns deep brown in color, stirring continuously in between.
Stirring is essential while roasting semolina so that it gets evenly roasted.
- Roast it until golden brown. It will take anywhere between 8 to 10 minutes
- The color of the suji or rava should not become brown. There will also be a fragrant aroma of suji and ghee in your kitchen.
Add sugar and cardamom powder. Stir once again to combine. Keep the flame to low.
- Cook until the sugar is melted and the ghee starts to ooze out from the sides of the pan (3-4 minutes). Stir frequently
Cover the pan with the lid and let halwa cook for 5 – 10 minutes over low heat.
- Remove the lid of the pan, stir, and turn off the heat.
- Add and mix roasted almonds and cashew nuts after reserving some of them for garnishing.
- Also, add the raisins and mix well
Suji Halwa is of dropping consistency, if it seems too liquid, let it simmer for a few more minutes over low heat.
Transfer suji halwa to serving bowls. Garnish with sliced almonds and pistachio. Serve warm.
Sooji Halwa will last in the fridge for about 4 to 5 days when stored in an airtight container. Reheat in in microwave or pan until nice and warm before serving.
The best way to reheat sooji halwa is in a microwave. Just sprinkle some water on it and cover and heat for 1 minute. Then mix well. If it still requires some more heating, micro it again for 30-40 seconds.
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 needed.
You can also freeze suji ka halwa for up to 3 months. Thaw overnight in the refrigerator and then reheat.
Tips and Variations
- First, make sure to roast the rava really well, or else the sheera will not taste good.
- This recipe can be easily doubled or tripled.
- Do not skip on ghee. Suji ka halwa recipe will not taste good when made with less ghee.
- Dissolve 4-5 saffron strands in 2 tablespoons of milk for 5 minutes and add it to the halwa to make traditional Kesar and badam sooji ka halwa.
- For a less sweet taste in rava sheera, add less sugar.
- finally, suji halwa recipe tastes great when served slightly warm.
Also read: Peanut Butter Banana Oatmeal
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