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Sooji Halwa

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Sooji Halwa topped with almonds

This is a no fail recipe for sooji halwa. If I can make it so can you. I know, I know … you think I can do it all. But if there is a dish that made me sweat – this is it. If there is a dish that made me shudder because I knew I would never be able to get it right – this IS the one. I tried so many recipes for this from all over. NOTHING WORKED! Until I tried this one!

My lil sister shared her recipe and her secret proportions for making it and does it Rock!! I made the most perfect halwa for the first time in my life and I was thrilled. Sometimes the attention to detail in simple sounding recipes is important. And that is exactly what I was missing.

What makes a good Sooji Halwa you ask ?

The cream of wheat / Semolina is toasted to perfection. It’s almost nutty is taste. Then it gets a little ghee and more toasting love. It’s one of those Indian sweets that is made in every house with varied recipes and each one is so different from the other. The ratio of semolina: ghee : water: sugar are important. Most importantly the order in which you add these ingredients makes or breaks a halwa.

My mom used to make this as part of any pooja at home. It was especially made during Diwali Pooja with some sweet pooris to make a prasad. The semolina halwa also known as rava sheera in India is a quick go to dessert. But you know what, in some parts of India, it makes a for a leisurely breakfast too. And in all of India, it is associated with celebration. It is one of those earthy things that rich and poor can make with equal devotion and offer to the Gods!

Some other things you might like to make for Diwali or a nice celebratory meal :

Kachori : Deep fried, crisp globes of Happiness

Sooji Halwa

Slow roasted semolina in ghee and infused with cardamom is cooked to a nutty perfection.

Course Dessert
Cuisine Indian
Keyword Festive food, halwa
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8

Ingredients

  • 1 C coarse semolina
  • 1 C melted ghee
  • 1 C sugar
  • 4 C water
  • 1/2 tsp green cardamom powder
  • 2 tbs slivered almonds
  • 2 tbs raisins

Instructions

  1. Dry roast the sooji ( semolina) on medium heat until it turns a nice golden color.

  2. Make sure to keep stirring while it roasts.

  3. When the sooji turns a nice golden color, add the ghee and roast for a minute or so. And yes, continue the constant stirring.

  4. Add the water. Be careful while doing this – the water bubbles up & creates a whole lot of steam. And hey, continue the stirring.

  5. As you stir the halwa, the water will begin to get absorbed in the semolina.

  6. But it does require a good bit of stirring. In about 3-4 minutes, the halwa will begin to thicken and there will be no traces of the water.

  7. Now add the sugar. And Stir.

  8. The sugar will release moisture in the halwa and it will look watery again . This is normal and expected.

  9. Add the cardamom, almonds and raisins and keep stirring until the mix comes all together and begins to leave the sides of the pan.

  10. Serve warm. Topped with some more nuts

Recipe Notes

The serving size is an indicator only. This is on the sweeter side of things so serve as much or as little as you want.

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Comments 7

  1. hey di.
    this halwa looks yummmmmmmmmmmmmmmmm.
    i knew the recipe but you got it done to the best yummiest taste.
    luv you.

    1. Post
      Author
  2. Your sooji halwa looks sooooooooooooooooooooooooooooooo delicious! I can see the ghee oozing out from the sides…and I can hear that spoon calling for me!

  3. Yummmm!!! Sooji halwa, dry chana and pooris reminds me of the kanjak’s from childhood at Delhi. I so miss those days! My halwa never turns out perfect cause I can’t get myself to add that much ghee in it…I guess thats the key ingredient for making it heavenly delicious! 🙂 I love the toasty aroma of roasted sooji, everyone at home knows sooji is being roasted and halwa or upma is on its way to the table! 🙂

    1. Post
      Author

      YUP!! The Ghee is the key. And this proportion just rocks. Melt the ghee before u measure it — else if you use it straight from the jar.. you will have too much ghee in the halwa.

  4. We have been making this since our school days. This and wheat flour Ladoos.
    Now in sooji halwa if we add milk instead of water it will be more taster.

    1. Post
      Author

      Pratik, I know it tastes heavenly with milk, but as Mom will tell you – I could never get it right. She would make it when she was here … and I would just eat 😀

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