on Jul 21, 2021, Updated Feb 01, 2024 Here are some more halwa recipes for you: Carrot Halwa, Bread Halwa, Beetroot Halwa, Atta Halwa, and Lauki Halwa.
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Suji halwa is made in all parts of India. Still, the process of making it is slightly different in each region, and it is also called by different names: Sheera in Punjab, Rava Sheera in Maharashtra, Sajjige in Karnataka, and Rava Kesari or Kesari Bhath in South India. While growing up, sooji halwa and rice kheer were two desserts frequently made in my house. Be it someone getting good grades in their exams, someone in the family getting a promotion at work, festive occasions like Holi, Diwali, Ganesh Chaturthi, etc, or anything happy, this halwa and kheer were made in a jiffy to celebrate the occasion. We also grew up eating sooji ka halwa as Ashtami prasad (the 8th Day of the Navratri festival) along with Poori and Kala Chana. Whenever a Satyanarayan pooja was at home, this halwa was served along with Panchamrut, Panjiri, and cut fruits to all the guests. This halwa is not only a dessert but also served for breakfast in Indian households. Bread Pakora, Sooji Halwa, and Masala Chai are popular combinations in my mom’s house. Its popularity is due to its requirement of few basic ingredients, which are mostly available at home, and its ability to come together quickly on short notice. Each household has its way of making this delicious sooji ka halwa, and in this post, I am sharing my mom’s recipe to make north Indian-style sooji ka halwa. I’m not bragging, but my mom’s recipe has always been a hit among our family and friends. This sooji ka halwa recipe is easy to make and comes together in under 30 minutes. It is sweet and nutty and has a soft and fluffy texture. Sugar – I used granulated white sugar. To make this halwa healthier, you can also use powdered jaggery, organic brown sugar, coconut sugar, or cane sugar instead of granulated white sugar. Ghee – This dessert tastes best when made with ghee. Do not make it with oil or butter. Nuts and Dried Fruits – Add crushed nuts and dried fruits like almonds, cashews, pistachios, and raisins for a lovely crunch. Ground Cardamom – Flavor the halwa with ground cardamom (green cardamom powder). Water – I like to make my sooji halwa recipe in water but to make it richer, you can replace water with whole milk (full-fat milk). You can also flavor the semolina halwa with 15-20 strands of saffron soaked in 2 tablespoon milk. When the ghee is hot, add ½ cup fine semolina (sooji) and roast till it turns light golden brown (10-12 minutes). Stir frequently to avoid the sooji burning at the pan’s bottom.
5-6 chopped cashew nuts 5-6 chopped almonds 10-12 raisins
Note – Add the nuts and dried fruits when the sooji is half roasted. If you add them earlier, they will burn when suji is fully roasted. Roast until sooji turns golden brown (10-12 minutes), stirring frequently. Note – The color of the halwa will depend on how deeply you have roasted the suji. If you like light-colored halwa, roast it less, and if you like dark-colored halwa, roast the suji more. I like it towards the darker side as it becomes nuttier and more flavorful when the sooji is roasted well. Note – Do not add the sugar until the sooji has softened well. Once you add the sugar, it will stop softening. Add ½ teaspoon cardamom powder and mix well. Transfer the halwa to a serving bowl and garnish with slivered dry nuts and dried rose petals. Serve hot or at room temperature. Note – The sooji will keep absorbing the liquid, and the halwa will thicken in 10-15 minutes and become firm and fluffy. Do not skimp on ghee. Suji ka halwa recipe will not taste good when made with less ghee. Roasting sooji takes time, which is important to make a great halwa. Be patient. You can reduce the amount of sugar as per your taste. You can also add powdered jaggery for a healthy alternative. I never make sugar syrup or boil the water. There is no need for those extra steps to make a great halwa.
