Essentially the most basic halwa preparation throughout the Indian subcontinent is Suji Ka Halwa – made with nice semolina (suji/rava), sugar, ghee, nuts, and flavored with cardamom powder. Whereas that is the scrumptious North Indian model, in Maharashtra it’s often called Sheera. This simple recipe comes collectively in simply quarter-hour and is a household heirloom we’ve been making for many years throughout get-togethers, festivals, and particular events.
What Is Suji Halwa? (And Why It’s So Cherished)
Suji Ka Halwa is a standard Indian dessert made by roasting semolina (suji or rava) in ghee, then cooking it with water or milk, sugar, and cardamom. Smooth, wealthy, and aromatic, it’s a dish that brings each consolation and celebration – usually made as prasad, served throughout festivals, or just loved as a candy snack.
For me, this halwa is deeply nostalgic. I nonetheless keep in mind the bowls of heat suji halwa served in temples as prasad, the aroma mingling with incense. Throughout Ganesh Chaturthi competition in Mumbai, we’d relish sheera served with devotion in little leaf bowls at pandals.
Over time, I slowly realized the nice nuances that make an ideal halwa – how a lot to roast the suji, when precisely to pour within the water, and the way ghee transforms the feel into one thing actually melt-in-the-mouth. It’s these small particulars that flip a easy recipe right into a lifelong favourite.
Identified by Many Names Throughout India
Suji Ka Halwa is loved throughout India beneath completely different names, every with its personal regional id and refined variations — although the bottom components stay the identical: suji (semolina), ghee, sugar, and water.
- Rava Sheera – Identified by this title in Maharashtra and Western India. This recipe, as listed right here, is the Sheera recipe made with water. Some households might use milk as an alternative, however each are frequent.
- Rava Kesari – A vibrant South Indian variation, usually coloured with saffron or food-grade colour and typically made with milk for richness.
- Sajjige – Karnataka’s model, usually served as temple prasad — easy and soulful.
- Kesari Tub – A tender, saffron-tinged candy halwa from Karnataka, usually served alongside Khara Tub (a spiced Upma) as a part of the favored Chow Chow Tub breakfast combo.
It doesn’t matter what it’s referred to as, this semolina candy holds a timeless place in Indian delicacies; from temple choices to festive feasts.
You’ll be able to discover extra pleasant variations in my Halwa Recipes Assortment.
The Excellent Ratio for Sheera
Suji Ka Halwa is usually made in giant portions for spiritual occasions. For greatest outcomes, comply with this base proportion:
Suji : Sugar : Water : Ghee = 1 : 1 : 2 : ½
Nonetheless, I modify this barely for a balanced style:
- Sugar: I take advantage of ⅔ or ¾ cup sugar for 1 cup suji, relying on how candy I need it. Utilizing 1 cup sugar makes it very candy.
- Ghee: I add about ⅔ cup ghee, which I discover ample. You’ll be able to modify as per desire.
- Water: I take advantage of 2.5 cups water for a pudding-like texture, although 2 cups additionally work. Regulate primarily based in your most well-liked consistency and suji sort.
This model makes a tender, melt-in-the-mouth halwa that’s good as a snack, dessert, and even served with puri.
When and Why to Make Suji Ka Halwa
Suji halwa is that uncommon dish which inserts nearly each event:
- Festivals like Diwali, Ganesh Chaturthi, or Navratri
- Non secular Ceremonies – as naivedyam or prasad
- On a regular basis moments – as a fast dessert or candy breakfast
Throughout Navami pooja in Navratri, this halwa is historically served with kala chana and Poori to younger ladies (kanjak), symbolizing the Mom Goddess. It’s a type of comforting, auspicious sweets that by no means exit of favor – and also you actually don’t want a particular motive to get pleasure from it.
Step-by-Step Information
Making Suji Ka Halwa – The Conventional Means
Roast The Suji Till Fragrant
1. Warmth ⅓ cup ghee in a kadai or a thick bottomed pan. Preserve the warmth to a low or medium-low. Use a heavy pan to chop down on the danger of burnt suji.
Preserve ⅓ cup sugar and 1.25 cups water to boil in a pan on a special burner, whereas the ghee heats up. You’ll be able to test the part ‘Making sugar syrup’ for this.
2. Add ½ cup suji (rava or semolina). Use a nice number of suji and never the coarser selection.
3. Additionally, add 10 to 12 halved or complete cashews.
4. Combine effectively and begin roasting the suji and cashews.
5. Stir the suji constantly, in order that the grains don’t keep on with the pan. This fashion, you may evenly roast the suji too.
6. It’s a must to roast the suji until the ghee separates and cashews flip golden. The colour of the suji or rava mustn’t develop into brown. There will even be a aromatic of suji and ghee in your kitchen.
Roasting suji takes 7 to eight minutes roughly, on low warmth. With out roasting the suji effectively, you’ll not get the proper texture within the halwa. There shall be a slight uncooked style within the halwa. So, this step is necessary.
Tip: The suji fries effectively, by the point the cashews flip golden. So, hold stirring and look ahead to the cashews to get golden.
7. Subsequent, add 1 teaspoon chironji (non-obligatory), 2 tablespoons golden raisins and a pinch of edible camphor (non-obligatory).
8. Subsequent, add ½ teaspoon cardamom powder (4 to five inexperienced cardamoms, powdered in a mortar-pestle, husks discarded). You too can add sliced almonds or pistachios.
9. Combine effectively.
Put together the Sugar Syrup
10. Whenever you hold the suji for roasting within the ghee, on the similar time, take ⅓ cup sugar in one other pan or saucepan.
Right here, I’ve used uncooked sugar and therefore the colour of the water shouldn’t be clear however a lightweight brown. I all the time use unrefined uncooked sugar in nearly all of my cooking.
Be at liberty to make use of white sugar on this halwa recipe. You’ll be able to add the identical quantity of white sugar.
11. Pour 1.25 cups water.
12. Preserve the pan on a stovetop on medium-low to medium warmth. With a spoon, stir in order that the sugar dissolves.
13. Convey the syrup to a boil.
Mix and Prepare dinner the Halwa to Perfection
14. When you stir the raisins, cardamom powder and chironji, pour the boiling sugar syrup slowly within the suji combination, with steady stirring.
Pour gently and thoroughly, because the combination sizzles and splutters.
15. For a lump-free combination, stir effectively. Break the lumps, if any, with a spoon.
16. The suji grains will start to soak up the water and swell.
17. The combination will begin thickening. Stir usually.
18. Within the under image, the halwa combination has thickened however nonetheless tender, moist and the consistency is like that of pudding.
19. After the combination absorbs all of the water, there shall be a change within the texture too. The ghee additionally shall be seen on the sides.
20. Preserve stirring and cooking until you get the ultimate texture of the Sheera like the image under. It ought to take in all of the water and go away the edges of the pan.
If you wish to make slices, cubes or squares, then instantly pour the halwa combination in a greased pan or tray.
Unfold evenly and when heat or cooled, lower into diamond-shaped or sq. slices.
21. Serve Suji Ka Halwa sizzling, heat or on the room temperature. You’ll be able to refrigerate the leftover halwa. Earlier than serving, heat in a small pan or in a microwave.
Serving Recommendations
Suji Ka Halwa is extremely versatile and will be served in several methods relying on the event:
- With Puri: A conventional and satisfying mixture, particularly throughout poojas or festive brunches.
- As Prasad or Naivedyam: Serve heat in small bowls or leaf cups for temple-style choices.
- With Kala Chana: Throughout Navratri’s kanjak pooja, halwa is usually served with dry kala chana and puri.
- As Dessert: Take pleasure in it by itself after meals, particularly if you’re craving one thing heat and candy.
- Tiffin or Snack: Halwa units effectively and will be packed in a lunchbox or served as an after-school deal with.
Storage & Reheating Ideas
Retailer leftover halwa in an hermetic container within the fridge for as much as 1 to 2 days. Reheat on a stovetop or within the microwave.
Add a splash of water or milk to loosen the feel if it has thickened or set. Ghee might separate if overheated. Warmth gently and stir effectively.
Secrets and techniques to Smooth, Flavorful Halwa
- Select Nice Suji: Use nice suji or Bombay rava for the smoothest texture. All the time test that the suji is recent, free from bugs, and never rancid.
- Keep Correct Temperature: Each the fried suji combination and the sugar syrup should be sizzling when mixed. The sugar water needs to be boiling and effervescent. If it cools down, reheat it earlier than mixing.
- Flavoring Choices: Traditional cardamom powder works fantastically, however you too can add saffron strands soaked in heat water or a splash of rose water for a aromatic twist.
- Sweetener Swaps: You’ll be able to substitute sugar with jaggery. Dissolve jaggery in heat water, pressure to take away impurities, after which convey it to a boil earlier than utilizing.
- Use Milk for Richness: Exchange water with milk in case you favor a creamier, richer halwa.
- Nuts & Dry Fruits: Cashews, almonds, golden raisins, chironji, and even pistachios will be added for texture and richness. Fry them in ghee for greatest taste.
- Non-obligatory Camphor: A pinch of edible camphor provides a divine aroma, particularly in case you’re making ready the halwa as prasad throughout Navratri or kanjak pooja.
- Well being-Pleasant Changes: Scale back ghee and sugar to fit your style or dietary preferences. For a flippantly candy model, begin with simply ¼ cup sugar per 1 cup suji.
- Parallel Cooking Saves Time: Whereas roasting suji, you may boil the sugar syrup concurrently on one other burner.
- Simply Scalable: This recipe will be halved, doubled, and even tripled for gatherings or festive meals.
Your Questions Answered
Sure, jaggery is a good substitute. Dissolve it in heat water, pressure to take away impurities, after which convey it to a boil earlier than including it to the roasted suji.
Use nice suji or Bombay rava for a easy, tender texture. Coarse suji could make the halwa gritty.
Completely. Utilizing milk makes the halwa richer and creamier. You’ll be able to even strive a half-and-half mixture of milk and water.
For a lighter model, use ¼ to ½ cup sugar per 1 cup suji, and cut back ghee as per your desire. The feel and taste will nonetheless be scrumptious.
Extra Halwa Recipes You Might Take pleasure in!
When you love Suji Ka Halwa, listed here are another conventional sweets you would possibly wish to strive:
- Atta Halwa – A basic halwa made with complete wheat flour and ghee. Fast, comforting, and nice as a post-meal dessert.
- Kada Prasad – The divine complete wheat halwa served in gurudwaras – wealthy, easy, and deeply soulful.
- Moong Dal Halwa – Made by slow-roasting floor moong lentils paste in ghee, this halwa is a real festive indulgence.
- Besan Halwa – Nutty and flavorful, ready with roasted gram flour, ghee, and sugar.
- Badam Halwa – Wealthy with almonds and saffron, good for particular events like Diwali.
When you’ve tried this recipe, please charge it within the recipe card or go away a remark under – I’d love to listen to your suggestions. For extra vegetarian inspiration, join my e-mail updates or comply with me on Instagram, Youtube, Fb, Pinterest or X.
Suji Ka Halwa | Sheera Recipe
Suji Ka Halwa (additionally referred to as Sheera) is a basic Indian semolina pudding made with roasted suji (rava/semolina), ghee, sugar, and cardamom, garnished with nuts. This melt-in-the-mouth North Indian candy is my household’s heirloom recipe; made for many years throughout festivals, poojas, and particular events. Fast to organize and simply scalable, this halwa is ideal as prasad or a comforting dessert any time.
Prep Time 1 minute
Prepare dinner Time 14 minutes
Whole Time 15 minutes
Stop your display from going darkish whereas making the recipe
Preparation
Crush the inexperienced cardamom seeds to a nice powder in a mortar-pestle and hold apart. Take away the husks
Preserve a kadai or pan on a low flame.
Add the ghee and when the ghee is heating up, do the next.
Take the sugar and water in one other pan.
Preserve this pan on a medium to excessive warmth and let the sugar syrup come to a boil.
As soon as the ghee turns into sizzling, add the suji (semolina) and cashews and stir.
Carry on stirring the suji (semolina) in order that the grains doesn’t keep on with the pan and are roasted evenly.
In the meantime hold your consideration on the sugar syrup additionally.
If the combination begins to boil, then decrease the warmth and let it simmer.
Carry on roasting and stirring the semolina for 7 to eight minutes until the grains change their colour and when the cashews additionally change to a lightweight golden or golden.
It’s a must to roast sooji until you may see the ghee getting separated. The colour of the suji or rava mustn’t develop into brown. There will even be a aromatic aroma of suji and ghee in your kitchen.
Do not forget that the roasting rava is essential. If the rava not shouldn’t be roasted effectively you then will not get the very best texture within the halwa and there shall be barely uncooked style.
Then add the cardamom powder, chironji, raisins and edible camphor (non-obligatory). Combine very effectively.
Making suji ka halwa or sheera
Stir after which add the effervescent sizzling sugar syrup slowly to the roasted suji combination.
Watch out because the combination has the tendency to splutter.
Be fast sufficient to stir. The sooji will start to soak up the water and swell.
Carry on stirring usually until the entire combination begins thickening and begins to go away the perimeters of the kadai or pan.
Serve sooji halwa sizzling or heat or when cooled at room temperature.
- Sort of suji: Use the nice number of suji for making halwa. Make sure that your rava is recent, inside its shelf interval and doesn’t have bugs or mildew and isn’t rancid.
- Edible camphor: Add a pinch of edible camphor if you’re making suji halwa for spiritual events.
- Temperature: When including the sugar syrup to the rava, it needs to be boiling and effervescent sizzling. If the sugar syrup turns into heat, then warmth it up until it involves a boil. The roasted rava combination additionally needs to be sizzling when the sugar syrup is added.
- Multi-cooking: Whenever you start roasting the rava, on the similar time, hold the sugar syrup to boil on one other burner.
- Including much less quantities: You’ll be able to cut back each the quantity of sugar and ghee. For much less candy style in rava sheera, add ¼ cup sugar.
- Sweetener: Jaggery will be additionally added as an alternative of sugar. First, add jaggery in water and warmth the water until it turns into heat. When all of the jaggery is dissolved, pressure the syrup to do away with impurities. Put the strained syrup again within the pan and warmth until it involves a boil.
- Liquids: You’ll be able to add milk as an alternative of water.
- Flavorings & Nuts: You’ll be able to add your alternative of dry fruits and nuts. For flavoring and aroma aside from cardamom powder you too can add saffron strands and even rose water.
- Scaling: Recipe will be halved or doubled or tripled.
Diet Information
Suji Ka Halwa | Sheera Recipe
Quantity Per Serving
Energy 344 Energy from Fats 180
% Each day Worth*
Fats 20g31%
Saturated Fats 11g69%
Polyunsaturated Fats 1g
Monounsaturated Fats 5g
Ldl cholesterol 44mg15%
Sodium 32mg1%
Potassium 115mg3%
Carbohydrates 40g13%
Fiber 48g200%
Sugar 21g23%
Protein 4g8%
Vitamin A 11IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 161mg16%
Vitamin B9 (Folate) 26µg7%
Iron 8mg44%
Magnesium 23mg6%
Phosphorus 151mg15%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
Suji Halwa recipe from the weblog archives was first revealed on July 2014.
