Suji Halwa Recipe

Suji halwa is a sweet dish made with semolina roasted in ghee, adding sugar and dry coconut with garnishing some dry fruits. Its taste is mild sweet and soft in texture. This suji halwa recipe is very simple to make with not much-advanced preparations.

About Suji Halwa:-

In English, suji means semolina (cream of wheat) & halwa means pudding i.e. semolina pudding. Suji halwa is also known as rava sheera. This suji halwa needs some basic ingredients semolina, ghee, sugar, dry coconut, and dried fruits for topping.

It’s a simple and common sweet dish that is made in every household. Everyone has their method of making this recipe some add milk instead of water which is called milk kesari. But I didn’t like to add milk I made it with a basic method which I have learned from my mother and granny.

Suji halwa is the most popular and famous dessert in India. It makes on every occasion whether it’s Diwali pooja, Holi pooja, or Navratri pooja. Every festival is incomplete with this delicious suji halwa.

Suji halwa is eaten with poori along with chole sabji or dry chana sabji is a complete meal together. You can eat it alone if you have a craving for sweets. This suji halwa is very easy to make with not much preparation. You have some ingredients in your home and you make it in a few minutes.

Ingredients:-

• Semolina- I used a fine semolina for this recipe. There are other types of semolina- coarse or roasted available in the market but fine semolina is the best for this recipe.

• Sugar- I used white sugar for this recipe. You can also use brown sugar, jaggery, or coconut sugar.

• Ghee- I used homemade ghee in this recipe. If you want to use store-bought then use good quality ghee that smells good.

• Dry coconut- I like to add grated dry coconut in suji halwa without this my halwa is incomplete. It gives good flavour to the halwa.

• Dry fruits- I used only raisins and almonds for aromatic flavor in this suji halwa. You can also add your other favorite nuts.

How to make suji halwa:-

Soaking-

1.Start with taking raisins in a small bowl and soak them in water for 5 to 10 minutes. I soak raisins in water because of its juicy & soft texture. If you don’t like to soak you can add dried raisins.

Making sugar and water solution–

2. Then take a pan add 3 tbsp sugar with one and half cups of water and heat it on a medium flame.

3. When one boil has come and sugar & water mix completely to become a solution then turn off the flame. Keep it aside.

Roasting-

4. Take a cauldron or a pan add 2 tbsp of ghee and heat it.

5. When ghee heats add 1/2 cup suji or semolina to it.

6. Mix well. Stir it with the spoon on a low flame so that the semolina does not stick to the bottom of the cauldron.

7. Stir it continuously until the sooji roast properly. It takes 8 to 10 minutes to roast completely on a low flame.

8. When the sooji is roasts and changes to a little brown color. Add soaked raisins with sugar and water solution carefully (because the grains splutter when you add water) along with stirring.

9. Mix them well. Stir it until the suji absorbs the water completely.

10. When the suji absorbs all water and becomes thickened add 1 tbsp grated dry coconut and sliced almonds.

11. Mix all the ingredients well and turn off the flame.

12. Now the halwa is ready. Serve it with garnishing some sliced almonds.

Serving Suggestion:-

Serve it warm or hot with poori or you can serve it with a cup of tea if you make it in snack time.

Tips:-

• You can add milk instead of water. It also gives a fine and soft texture to your halwa.
• I used 3 tbsp sugar in this halwa which is good enough if you are sweet-toothed you can add more sugar.