suji ka halwaa or gajar ka halwaa choice one your favourite
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सूजी का हलवा !! xD
Food, substance consisting essentially of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes and to furnish energy. The absorption and utilization of food by the body is fundamental to nutrition and is facilitated by digestion.
Sooji halwa recipe is often made in bulk on festive or religious occasions. If you want to make a large quantity, then there is a certain proportion you have to follow.
The ratio of suji to sugar to water to ghee is 1:1:2:0.5 in a cup or glass measurement. I slightly deviate from this proportion and add a bit less ghee and sugar.
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Suji Ka Halwa | Sheera Recipe
By Dassana Amit
Last Updated: July 3, 2021
Vegetarian
4.9 from 64 votes • 98 Comments
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Suji ka halwa is your 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 15 minutes. The recipe I share is a family heirloom recipe that we have been making for decades during family get-togethers, special occasions and festivals.
suji ka halwa served in two dark green bowls on a yellow napkin on a deep dark blue bakcground. two dessert spoons kept on the side.
Table of Contents
Suji ka halwa recipe and it’s variations
How to make Suji ka Halwa Recipe (Stepwise Photos)
Tips to make Best Suji Halwa
Recipe Card
Suji ka halwa recipe and it’s variations
Suji halwa is also known as Rava Sheera in Western India and Rava Kesari in South India. The method of preparation is more or less similar, with a few ingredients being changed here and there.
Though rava or semolina remains the key ingredient. In some variations, milk is added instead of water and is called as milk kesari. For flavorings usually, cardamom powder is added.
This halwa is also made for an auspicious occasion or a pooja ceremony. It could also be a festive occasion like Diwali, Ganesh Chaturthi or a religious ceremony conducted in your home or you just want to have something sweet. It also serves well as a sweet morning breakfast or an after-meal dessert.
Since this is an easy and quick halwa recipe, you don’t need any excuse or occasion to make it. I often make sooji halwa as a bhog or naivedyam to be offered to the deities.
We always make Suji halwa with puri during the Navami pooja of Navratri festival. Kala chana is also made. On this day we offer kala chana, suji halwa and puri to the small girls (kanjak) who symbolize the Mother Goddess.
The rava kesari that is popular in South India, usually has orange synthetic color added. But you can make the same, with natural coloring agents like saffron threads or saffron powder.
Saffron threads or kesar can also be added in sooji halwa like this Saffron Suji Halwa.
Along with this halwa recipe, I make other types of halwa recipes too. I don’t make them everyday, but when we have pooja or during festive occasions or sometimes just as a sweet snack.
I have shared many halwa varieties and you can check them here in this collection of 28 Halwa Recipes.
Sooji Halwa Proportions
Sooji halwa recipe is often made in bulk on festive or religious occasions. If you want to make a large quantity, then there is a certain proportion you have to follow.
The ratio of suji to sugar to water to ghee is 1:1:2:0.5 in a cup or glass measurement. I slightly deviate from this proportion and add a bit less ghee and sugar.
Sugar – For 1 cup of sooji or rava, I add ⅔ or ¾ cup of sugar. So the suji halwa has less sweetness or is just sweet. 1 cup of sugar gives a very sweet taste.
Ghee – I also add ⅔ cup ghee for 1 cup of suji. For me, ⅔ cup is a good amount of ghee. Reduce or increase the ghee if you prefer.
Water – I add 2.5 cups water for 1 cup of suji. Though you can even add 2 cups of water. The amount of water can also be increased depending on the quality of the rava and if you want a pudding-like smooth consistency.
Heat ⅓ cup ghee in a kadai or a thick bottomed pan. Keep the heat to a low or medium-low. Use a heavy pan or else there is a risk of the suji getting burnt.
When the ghee is getting heated, at the same time keep sugar and water to boil in a pan on a different burner. Steps are mentioned below under the heading “Making sugar solution for halwa“.