Sweet Semolina Halwa | Sooji Ka Halwa recipe

Suji ka halwa is a delicious classic North Indian sweet made daily with fine semolina or cream of wheat (farina), sugar, ghee, nuts, and flavored with cardamom powder. In Maharashtra, this sweet is called Sheera. Semolina is called suji, sooji, or rava. This easy, melt-in-the-mouth halwa recipe takes about 20 minutes to prepare. The recipe we're sharing is a family heirloom we've been making for decades during family gatherings, special occasions, and festivals.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 2 servings

Ingredients:

• 1/2 cup Sooji (semolina/rava)
• 1/3 cup Ghee (clarified butter) (or 1/4 cup)
• 1¼ cups of water
• 1/2 cup of sugar
• 5 almonds (badam), sliced
• 5 cashews (kaju), chopped
• 1/4 teaspoon of cardamom powder

Directions:

• Pour 1 1/4 cups of water into a small saucepan and bring to a boil over medium heat. This will take about 3-4 minutes. Remove from heat and set aside until you reach step 4 below.
• Take sooji in a heavy based pan, add ghee and heat it on medium flame.
• Stir and mix with a spatula.
• Grill until golden brown. This will take about 8 to 10 minutes.
• Reduce heat to low; slowly add boiled water and mix, stirring constantly (add water only in small incremental amounts because it will sizzle as soon as you add it).
• Stir and cook to prevent lumps from forming.
• Increase the heat to medium and cook until all the water is absorbed. Add sugar and cardamom powder.
• Stir until the sugar dissolves and has a semi-solid consistency. Stir in the almonds and cashews, reserving some for garnish.
• The suji halwa is now ready to serve.

Tips and variations:

• Substitute milk for water to enhance its flavor and soften it. The recipe remains the same.
• Dissolve 4-5 saffron strands in 2 tablespoons of milk for 5 minutes and add it to the mixture in step 5 to make traditional kesar and badam sooji ka halwa.

Suji ka halwa is classic everyday delicious North Indian sweet made with fine semolina or cream of wheat (farina), sugar, ghee, nuts and flavored with cardamom powder. In Maharashtra, this sweet is called as Sheera. Semolina is called as suji, sooji or rava. This easy melt-in-the-mouth halwa recipe comes together in about 20 minutes. The recipe we share is a family heirloom recipe that we have been making for decades during family get-togethers, special occasions, and festivals.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves: 2 servings

Ingredients:

• 1/2 cup Sooji (semolina/rava)
• 1/3 cup Ghee (clarified butter) (or 1/4 cup)
• 1 1/4 cups Water
• 1/2 cup Sugar
• 5 Almonds (badam), sliced
• 5 Cashew nuts (kaju), chopped
• 1/4 teaspoon Cardamom Powder

Directions:

• Pour 1¼ cups water into a small saucepan and bring it to boil over medium flame, it will take around 3-4 minutes. Remove it from the flame and keep aside until you reach step-4 below.
• Take sooji in a heavy based pan, add ghee and heat it over medium flame.
• Stir and mix using a spatula.
• Roast it until golden-brown. It will take anywhere between 8 to 10 minutes.
• Reduce flame to low; slowly add boiled water and mix by stirring constantly (add water only in small incremental quantities because it will splutter as soon as you add it).
• Stir and cook to avoid any lump formation.
• Increase flame to medium and cook until all water gets absorbed. Add sugar and cardamom powder.
• Stir until sugar dissolves and it has a semi-solid consistency. Add and mix almonds and cashew nuts after reserving some of them for garnishing.
• The suji halwa is now ready for serving.

Tips and Variations:

• Replace water with milk to enhance its taste and make it softer. The recipe remains the same.
• Dissolve 4-5 saffron strands in 2 tablespoons milk for 5 minutes and add it in the mixture in step-5 to make traditional kesar and badam sooji ka halwa.