Suji Halwa Recipe | Sooji Ka Halwa | Step By Step Rava Sheera Recipe

Suji ka halwa is one of the most loved Indian desserts prepared across the country. Cooking a traditional suji halwa recipe doesn't call for much time or preparation. Suji halwa or rava sheera, as it is known in Maharashtra and some parts of India, is prepared in ghee and is sweet and rich. Soft, melt-in-the mouth, and delicious, suji halwa is often a part of festive meals including during Diwali and Navratri ashtami bhog.

How to make suji halwa

To prepare suji halwa for prasad, you need suji or rava (semolina), along with ghee as the cooking medium, sugar to sweeten it, cardamom for an aromatic flavour, raisins and almonds for texture as well as added richness and nourishment. To see the step by step process of making this halwa watch our detailed suji halwa recipe video above.
 

What is suji made of?

Suji (sooji as it is sometimes spelled) or rava is known in English as semolina, a milled granulated wheat made from a quality of durum wheat. When wheat is milled and put through a sieve, the coarser particles are separated and are known as suji.

In India, suji is used in a plethora of dishes besides our delicious suji halwa recipe including tomato upma, a savoury breakfast recipe.
 

Is Suji good for health?

Suji is rich in fibre, protein, and B vitamins and is good for those looking at weight loss. It is also good for digestion and heart health. However, it is not suitable for those who are gluten intolerant.
 

Since this halwa has no milk, it can be consumed by those who are lactose intolerant. Diabetics must refrain from consuming this suji halwa because of its high sugar content.
 

Tips on how to make suji ka halwa well?

Making the best suji halwa recipe requires three major steps. The first step is to prepare a fragrant sugar syrup, with green cardamoms or hari elaichi. Use a thick bottomed kadhai or saucepan to ensure easy cooking.
 

The second step in the suji halwa (rava sheera recipe) is the roasting of the suji (semolina) in ghee till light brown. While roasting the rawa / suji, ensure that you keep the heat on low and stir the suji-ghee mixture constantly or else it will burn. Continuous stirring also ensures even browning. The suji (semolina) should take on a lovely light brown colour and should release an aroma. This process takes about 12 to 15 minutes on a medium-low flame.
 

The hot sugar syrup is added soon after adding the kishmish or raisins to the lightly browned suji mixture. This third step of the suji halwa recipe is where you need to be extremely careful. When the hot sugar syrup is poured into the suji mixture, it will start steaming and sputtering. Use a long spatula and carefully stir the mixture continuously till it settles. Continue stirring as the suji ka halwa will thicken quickly and if you don't stir it, chances are that you will get a lumpy halwa instead of a smooth one. When the suji halwa starts pulling away from the kadhai consider the halwa done. One thing to be noted here is that even after the heat is turned off, the halwa will continue to thicken and dry out. So, ensure that you don't thicken it too much on the heat.
 

Which halwa is best?

Halwa preparations differ from house to house, from season to season, and also depend on occasions. Wheat flour halwa or atte ka halwa is commonly consumed in winters and is also served as prasad in Gurdwaras. Carrot halwa (Gajar ka Halwa) is a delicious halwa made from sweet and juicy red carrots during the winter and is one of our favourites. Badam Halwa (Almond Halwa) is reserved for special occasions and is rich, decadent, and worthy of royalty. Moong dal halwa is a lentil-based halwa which is enjoyed in the winter season.
 

Halwa is found not only in India and Pakistan but other versions, usually known as Halva, are found in the middle east, north Africa, and Europe. These other versions most often use nut butters such as sesame paste (tahini) and are sweet candy confections of a drier, harder consistency than the softer, slightly gelatinous Indian halwa.
 

Serving suggestions

During Navratri festival, suji halwa is served on ashtami or navami days along with whole wheat puris and sukha kala chana masala as a traditional bhog. On other days, it can be eaten on its own as a breakfast dish, dessert, or 4pm snack with tea.
 

Garnish suji ka halwa with slivered almonds. You can also garnish it with nuts of your choice such as pistachios or cashew nuts.

If you liked this recipe, you should also try our:

Pindi Chole
Dahi Batata Puri
Rice Upma
Shahi Phirni
Millet Kheer
Chaat Masala

Or find all our Festive Recipes right here!