Suji Ka Halwa Recipe (Sheera) – A fusion of Indian delight

Suji ka Halwa, also known as semolina halwa, is a popular Indian sweet dish that is made using semolina (suji or rava), ghee (clarified butter), sugar, and water or milk. It is a simple and quick dessert that is often prepared for festivals, special occasions, or as a comforting sweet treat.

This North Indian Style Suji 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 almond 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.

sooji ka halwaq

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.

To make Sooji ka Halwa, heat ghee in a pan and roast the semolina until it turns golden and aromatic. In a separate pot, heat water or milk with sugar and bring it to a boil. Gradually add the roasted semolina to the boiling liquid while continuously stirring to prevent lumps. Cook until the semolina absorbs the liquid and the halwa reaches a thick, pudding-like consistency. Finally, garnish with nuts and raisins.

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

  1. First, heat 2 tablespoons of ghee.
  2. Add 5-6 cashew nuts, 5-6 almonds and 2 tablespoons of raisins.
  3. roast on low flame until the nuts turn crunchy and golden brown.
  4. keep the fried nuts aside.
  5. Now, Heat the ghee in a heavy-bottom pan over medium heat.
  6. Keep the heat to a low or medium-low.
  7. When the ghee is hot, add semolina. Use a fine variety of sooji and not the coarser variety.
  8. Saute semolina over low heat till it turns deep brown in color, stirring continuously in between.
  9. Stirring is essential while roasting semolina so that it gets evenly roasted.
  10. Roast it until golden brown. It will take anywhere between 8 to 10 minutes
  11. 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.
  12. Add sugar and cardamom powder. Stir once again to combine. Keep the flame low.
  13. Cook until the sugar is melted and the ghee starts to ooze out from the sides of the pan (3-4 minutes). Stir frequently
  14. Cover the pan with the lid and let halwa cook for 5 – 10 minutes over low heat.
  15. Remove the lid of the pan, stir, and turn off the heat.
  16. Add and mix roasted almonds and cashew nuts after reserving some of them for garnishing.
  17. Also, add the raisins and mix well
  18. Suji Halwa is of dropping consistency, if it seems too liquid, let it simmer for a few more minutes over low heat.
  19. Transfer suji halwa to serving bowls. Garnish with sliced almonds and pistachio. Serve warm.

Serving Suggestions

Serve warm rava halwa for breakfast along with puris (made from wheat flour) or with Potato Curry for lunch or dinner. Alternatively, allow it to be set for a few hours, cut it into pieces, and serve it as a dessert.

Storage Suggestions

Sooji Halwa will last in the fridge for about 4 to 5 days when stored in an airtight container. Reheat in the 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, the suji halwa recipe tastes great when served slightly warm.


Q: Can I use milk instead of water in Suji ka Halwa?

A: Yes, you can use milk instead of water to make Suji ka Halwa. Using milk adds richness and a creamy texture to the halwa. Simply substitute an equal amount of milk for the water in the recipe.

Q: How do I prevent lumps in Suji ka Halwa?

A: To prevent lumps, it’s essential to continuously stir the semolina while roasting it in ghee. Make sure to break any clumps that form. Additionally, you can sift the semolina before adding it to the pan to remove any lumps beforehand.

Q: Can I reduce the amount of ghee used in Suji ka Halwa?

A: Yes, you can reduce the amount of ghee used in Sooji ka Halwa according to your preference. However, ghee adds richness and flavor to the dish, so reducing it significantly may affect the taste and texture. It’s recommended to use at least a moderate amount for the best results.

Q: How long does it take to cook Suji ka Halwa?

A: The cooking time for Sooji ka Halwa depends on the quantity and the heat level. Typically, it takes around 15-20 minutes to cook on medium heat. The semolina should absorb the liquid and become soft and fully cooked.

Q: Can I make Suji ka Halwa in advance?

A: Yes, you can make Suji ka Halwa in advance. Store it in an airtight container in the refrigerator for 2-3 days. Reheat it in a microwave or on the stovetop before serving, adding a little milk or water to adjust the consistency if needed.

Q: Can I freeze Suji ka Halwa?

A: Freezing Suji ka Halwa is not recommended as it can affect the texture and taste upon thawing. It’s best to consume it within a few days of preparation.

Q: Can I use other sweeteners instead of sugar in Suji ka Halwa?

A: Yes, you can use alternatives like jaggery or honey instead of sugar to sweeten the Suji ka Halwa. However, keep in mind that they will impart a different flavor to the dish.



Calories 539kcal
Fat 39g
Carbohydrates 40g
Protein 12g
Vitamin A
Vitamin C
Calcium 208mg

Suji Ka Halwa


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