Sooji halwa is a delicious and popular Indian sweet with fine semolina or sooji, sugar and ghee.
Often made for festivals like Diwali and home puja as sooji, ghee and sugar are the staples in most Indian kitchens.
Do try this easy semolina pudding or suji ka halwa recipe for Ganesh chaturthi, Diwali, Navratri and enjoy!
Sooji halwa is a very delicious, rich sweet with semolina, a close counterpart to south Indian kesari. Though the ingredients are exactly the same, I would not say kesari and suji ka halwa are the same. On the same note the sheera recipe is also a bit different from this halwa,
Read on the learn this easy recipe to make halwa with suji along with my tips and tricks.
In Indian homes sweets are made very often. Be it a quick home puja, sudden guests, festivals, birthdays , a sweet is in order.
While we have so many elaborate and detailed sweet recipes like jalebi, badusha, rasgulla, etc , we do have a repertoire of super easy to make sweet recipes peda, carrot kheer, coconut ladoo, this sooji halwa recipes.
This suji ka halwa is a quick and easy dessert you can make in under 30 minutes. All you need to make this sweet are fine semolina or sooji, ghee and sugar. That’s it. All the other ingredients like cashew nuts are optional only,.
You can make sooji ka halwa without any of those optional ingredients. Do follow this recipe and read through all the tips and there are also step by step photos for easy understanding.
What Is Sooji Halwa?
Sooji ka halwa is traditional Indian semolina pudding with just three ingredients- semolina or sooji, ghee and sugar!
In this recipe, I like to use some milk along with water for rich taste. If you want to store this halwa for 2-3 days in refrigerator, avoid milk and just use water.
The recipe of suji halwa is super simple one. You just have to roast the sooji, cook it in water, mix with sugar and cook for few more minutes, that’s it.
But to make that perfect sooji halwa that melts in mouth, with no lumps and that porous texture, we need to keep few points in mind
Don’t worry, I have tried this recipe many times, tested it with various proportions and sharing with you the best recipe ever. I am also sharing tons of tips to get it right 🙂
I just love this halwa served piping hot. Though it tastes good at room temperature and also cold, nothing like piping hot halwa fresh off the stove 🙂
This Sooji Ka Halwa Is
Silky smooth, melt in mouth
easy to make Indian sweet, perfect for sudden sweet cravings
great for for diwali menu
vegetarian & gluten free
How To Make Best Sooji Halwa?
Here are few tips for you make this recipe easily, follow these and you can make absolutely delicious and best sooji ka halwa 🙂
Proportions of the ingredients– The ratio of sooji and water is the most important thing in this recipe. Though the quantity of ghee also matters, you can easily add less ghee if you prefer but the quantity of water should be precise. So when you make this please refrain from altering the quantities especially if you are a beginner.
Perfect ratio for best halwa– to make the most delicious sooji halwa use the same amount of sugar, sooji rava and ghee. Water should be thrice the quantity of rava. So here I have used 1/2 cup sooji, 1/2 cup sugar and 1/2 cup ghee along with 1.5 cups water.
If you want to reduce the amount of ghee you can use 1/3 cup but reducing further will change the texture. The same goes with sugar, if you prefer you can use 1/3 cup.
Choose the right sooji- Use halwa sooji for this recipe. It is fine and soft and also known as Bombay sooji.
Roasting rava- To make super flavorful and non sticky halwa, roasting sooji or rava really well is the key. You have to roast the sooji until it turns very fragrant, changes to golden brown. Do not rush this step.
To get that golden brown color- Roasting sooji really well and cooking the halwa really well after
Stir continuously to avoid lumps- As you add water and milk to roasted sooji, keep stirring in low flame to avoid lumps. This is again a very important step.
Adding sugar- Add sugar only after the rava or sooji is thoroughly cooked. If you add sugar before rava gets cooked, sooji will not get cooked properly.
Use a heavy pan to make suji halwa– Though we are using good amount of ghee, chances are there for the halwa to stick at the bottom of the pan while stirring. To avoid this use a heavy pan.
Scaling up- You can easily scale this recipe up. Just double the quantity of all the ingredients. Use a bigger pan.
Shelf Life- This halwa keeps well for 2 days if made with milk. If you make it with water only it keeps well for 4-5 days. Always refrigerate and gently reheat with a bit of ghee before serving.
Step By Step Method
Add 1/2 cup ghee in a heavy pan. Heat the ghee for a minute in medium flame.
Add the chopped nuts and fry till golden, remove to a plate.
Add the sooji and start roasting in low flame.
Keep stirring and sauteing for even roasting. This will take around 8 minutes.
After some time the rava will slightly start to change color and will be very aromatic.
At this stage add 1 cup milk and water 1/2 cup. You can also add 3/4 cup milk and 3/4 cup water.
Maintain low flame and stir until all the liquid is absorbed and sooji is well cooked. Add freshly pounded black cardamom or cardamom powder
Mix well. Also you can add few crushed rose petals and saffron strands.
Now once the sooji is well cooked, add the sugar and mix.
After adding sugar, the halwa will become a bit thin in consistency as sugar will release some water. Keep cooking to thicken the hawla.
Add the reserved fried nuts. Mix.
Cook in low flame for 5-6 minutes. Remove from flame. The halwa will dry and thicken further on cooling.
Serve sooji halwa hot for best taste.
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1 CUP = 250 ml
- 1/2 cup ghee
- 1/4 cup finely chopped mixed nuts
- 1/2 cup fine semolina sooji, suji, rava
- 1 cup milk
- 1/2 cup water
- 1/2 cup sugar granulated or raw
- 1/2 teaspoon cardamom powder
- a pinch of saffron
- few dried rose petals
- Heat the 1/2 cup ghee in a heavy pan
- Add chopped nuts and fry till golden, remove to a plate.
- Now add the sooji and start roasting in low flame.
- Keep sauteing and stirring for even roasting. This will take around 8 -10 minutes
- Rava will slightly start to change color and will be very aromatic.
- At this stage add the 1 cup milk and water 1/2 cup. You can also add 3/4 cup milk and 3/4 cup water.
- Cook in low flame until all the liquid is absorbed and sooji is well cooked.
- Add freshly pounded green cardamom pods or cardamom powder. Mix. You can add few crushed rose petals and saffron strands.
- Once the sooji is well cooked, add the sugar and mix.
- After adding the sugar, the halwa will become a bit thin in consistency as sugar will release some water. Keep cooking to thicken the hawla.
- Add the fried nuts. Mix very well.
- Cook for 5-6 minutes. Remove from flame. The halwa will thicken further on cooling. Serve sooji halwa hot or warm.