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Sooji ka Halwa Full recipe and Video

Sooji ka halwa

Sooji ka halwa,also known as suji halwa or rava sheera, is a classic North Indian semolina pudding made with roasted semolina (sooji), ghee, sugar, and cardamom, often garnished with nuts and served warm as a dessert or prasad during festivals and special occasions. It is a beloved sweet with a melt-in-the-mouth texture and a rich, aromatic flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • Sooji semolina or rava: ½ cup (60 g)
  • Ghee clarified butter: ½ to ¾ cup (120–180 ml)
  • Sugar: ¾ to 1 cup 150–200 g, or to taste
  • Water: 2 to 3 cups 480–720 ml, depending on desired consistency
  • Green cardamom: 4–5 pods or ½ tsp powder
  • Chopped nuts almonds, cashews, pistachios: ¼ cup (30 g), for garnish
  • Optional: 1 pinch edible camphor saffron strands (soaked in warm milk), rose water, milk powder, food coloring

Equipment

  • Heavy-bottomed pan or kadai (non-stick or cast iron recommended)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Small saucepan (for sugar syrup, if making separately)
  • Ladle (for adding water safely)

Method
 

  1. Heat a heavy-bottomed pan over medium-low heat and add ghee.
  2. Once the ghee is hot, add the sooji and stir continuously to coat the grains evenly.
  3. Roast the sooji for 7–14 minutes, stirring frequently, until it turns a deep golden or light brown color and emits a fragrant aroma.
  4. Avoid browning too much to prevent a burnt taste.
  5. Add cardamom powder, chopped nuts, raisins (if using), and chironji (if using), and mix well.
  6. In a separate pan, bring water and sugar to a boil to make a simple syrup, then remove from heat.
  7. Carefully pour the sugar syrup into the roasted sooji mixture while stirring continuously to prevent splattering.
  8. Stir the mixture over low heat for 3–5 minutes until the ghee begins to separate and the halwa thickens.
  9. If using saffron, add it now (soaked in warm milk), and mix well.
  10. Continue stirring for another 2–3 minutes until the halwa becomes non-sticky and ghee starts to ooze out from the sides.
  11. Turn off the heat, garnish with slivered almonds or pistachios, and serve warm.

Notes

Safety Notes:
When adding water to hot sooji, stand back as it may splutter violently.
Use a long-handled pan or ladle to avoid burns when pouring syrup.
Monitor heat closely during roasting to prevent burning.
Substitutions:
Use butter instead of ghee for a lighter flavor.
Replace sugar with honey or maple syrup (adjust consistency).
Use milk powder for a creamier texture.
Replace cardamom with vanilla extract (½ tsp) for a different flavor profile.
Storage:
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently with a splash of water to restore moisture.
Pro Tips:
Roasting the sooji thoroughly is essential for flavor and texture—do not rush this step.
For a looser consistency, add more water or use warm water to prevent lumps.
Use a heavy-bottomed pan to prevent burning and ensure even cooking.
Serve hot with puris or as a dessert during Diwali, Navratri, or other festivals.