Suji halwa recipe – One of the quick Indian sweet recipes most often made for festivals, celebrations and religious ceremonies. It is known by different names sooji ka halwa, sheera, rava sheera or rava halwa. It is the same as South Indian rava kesari just without the addition of kesari / saffron used for color. This is very easy and quick to make anytime you wish to have a sweet dish.
To make suji halwa, semolina or sooji is used along with a generous amount of ghee, sugar and ground cardamom for flavor. I made this sometime back as a offering for puja at home.
Suji halwa recipe below
- ½ cup suji / rava / semolina
- ½ cup sugar (prefer organic)
- 3 to 4 tbsp ghee
- 1 ¼ cup water
- 2 generous pinches of green cardamom powder / elaichi
- 8 to 10 cashew nuts
- 8 to 10 raisins
- Bring water and sugar to a boil in a pot on a medium heat.
- While sugar syrup heats up, add ghee to another pot/pan and fry cashews until golden. Add raisins and quickly stir. Set the cashews and raisins aside. Retain the ghee in the same pot/ pan
- To the same pan, add suji. Fry on a low to medium heat until it begins to smell good and turns to light golden.
- When the sugar completely dissolves and the syrup turns hot. Lower the heat and pour it slowly to the suji. Keep stirring to prevent lumps.
- Keep covered and cook on a low to medium heat until all the water is absorbed.
- Stir once more and cook covered for another 1 to 2 mins. Switch off the stove and keep covered for another 2 mins.
- Garnish with nuts and raisins. Serve suji halwa hot or warm.
How to make suji halwa recipe
1. Add half cup sugar to a pot.
2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.
3. While the sugar syrup heats up, add 3 to 4 tbsp ghee to a pan or pot.
4. Fry 8 to 10 cashews until lightly golden. Then add raisins and fry until they turn plump. Set them aside retaining the entire ghee in the pan.
5. Add ½ cup suji/ rava to the pan and begin to roast on a medium to low heat.
6. Keep stirring and fry until the rava turns golden to light brown. Add 2 generous pinches of cardamom powder.
7. Meanwhile the sugar water would have turned hot. Lower the heat, slowly pour it to the pan, stirring gently to avoid lumps.
8. Cook on a low to medium heat to prevent the mixture from splashing. The color of your suji halwa may depend on the kind of sugar used. I got this yellowish to golden color due to the use of organic sugar.
9. Stir to prevent lumps.
10. Cover and cook on a low heat until the water is absorbed by sooji/ rava completely.
11. Mix well to prevent burning. Cover and cook for a minute. Switch off and keep covered for another 2 to 3 mins. It is best served hot or warm.
Garnish suji halwa with cashews and raisins.