Craving something sweet? Look no further than this classic Indian suji halwa recipe. Suji 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 halwa you’re unfamiliar with? Semolina, sugar, clarified butter, and ghee are virtually the only ingredients, and they are cooked together into a thick pudding-like consistency. Suji halwa is typically offered at festivals and special events, but you can indulge in it any time of the day or night to sate your sweet taste.
The fact that this particular recipe doesn’t call for a lot of ingredients is its best feature. You don’t need to order takeaway when you can quickly prepare this delicious dessert in your home kitchen. Let’s start a meal!
What Is Suji Halwa and Its History
You must taste Suji Halwa if you enjoy sweet treats! This delectable semolina pudding-style dessert is an Indian specialty. Despite having ancient Indian origins, it is common in many South Asian societies. This sweet dessert, which is typically given at auspicious events, is renowned for its extraordinary flavour and texture.
Suji Halwa is a dessert made from suji, or semolina, and ghee that is frequently spiced with cardamom, saffron, almonds, and raisins. It is an exquisite pleasure because of the badam pista’s or almonds’ and coconut’s deep richness. In Hindu temples, it is also utilised as a special offering during holidays like Diwali.
This time-honored Indian delicacy will sate your yearning for something sweet. Suji Halwa is sure to please, whether you’re searching for something special to offer at a religious event or just want to spice up your regular meals with a bit of foreign flavour.
Ingredients for Making Suji Halwa
Making Suji Halwa is a simple, yet delicious dish that will delight your taste buds. It doesn’t take much to make it, but you should consider the following ingredients:
- Plain Semolina (Sooji): This is the star ingredient of the dish and you’ll need about three-quarters of a cup for this recipe.
- Ghee: Ghee is clarified butter, which adds a delicious nutty flavor and richness to the Suji Halwa. You’ll need about two tablespoons for this recipe.
- Water: You’ll need one and a 1.25 cups of water for this recipe.
- Nuts (Optional): For extra crunch and flavor, you may add cashews or almonds to your Suji Halwa.
- Sugar: Add as much or as little as you’d like to taste, but keep in mind that traditional Suji Halwa recipes require at least half a cup of sugar.
- Cardamom powder: For an added hint of spice, add one teaspoon of cardamom powder to the mix.
With these ingredients in hand, all that’s left to do is start mixing!
Step-by-Step Guide to Making the Suji Halwa
Ready to start cooking? Making suji halwa is easy and you don’t need anything too fancy. Here’s a step-by-step guide:
In a kadai or other heavy-bottomed pan, melt the ghee. Maintain a moderate or medium-low heat. Use a hefty pan to reduce the chance of the suji burning.
Maintain sugar and water at a rolling boil in a separate pan while the ghee is heating up. The phrase “Making sugar solution for halwa” has a list of steps.
Substitute cup suji (rava or semolina). Instead of using the coarser variety of suji, use the finer variety. Add whole or halved cashews as well. After thoroughly blending, begin roasting the cashews and suji. Continue stirring the suji so that the grains toast evenly and don’t adhere to the pan. Suji should be roasted until the ghee begins to separate and the cashews turn golden. The suji or rava shouldn’t turn brown in colour. Your kitchen will also smell deliciously of ghee and suji.
On a low heat, suji roasts for around 7 to 8 minutes. This stage is crucial because if the suji is not properly roasted, the halwa won’t have the ideal texture. The halwa will have a little raw flavour. Add 1 teaspoon chironji (optional), 2 tablespoons golden raisins (kishmish), and a pinch of edible camphor (optional) once the suji has been thoroughly cooked. After that, add 1/2 teaspoon of cardamom powder (4–5 green cardamoms, ground in a mortar and pestle, husks removed). Sliced almonds or pistachios are further options. Mix thoroughly.
Making sugar solution for halwa
When you keep the suji for roasting in the ghee, at the same time, take ⅓ cup sugar in another pan or saucepan. Here I have used raw sugar and hence the color of the water is not transparent but a light brown. I always use unrefined raw sugar in almost all of my cooking. Feel free to use white sugar in this halwa recipe. You can add the same amount of white sugar. Pour 1.25 cups of water. Keep the pan on a stovetop on medium-low to medium heat. With a spoon stir so that the sugar dissolves. Bring the water+sugar solution to a boil.
Making suji ka halwa or rava sheera
Once you stir the raisins, cardamom powder and chironji, then pour the boiling and bubbling sugar solution in the ghee-suji mixture slowly, with continuous stirring. Pour carefully, as the mixture sizzles and splutters. Mix very well so that lumps are not formed. Break the lumps if any with a spoon. The sooji grains will begin to absorb the water and swell. The mixture will start thickening. Keep on stirring often. when the halwa mixture has thickened but still soft, moist and the consistency is like that of pudding.
Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. Keep stirring and cooking till you get the final texture of the rava sheera like the below picture. All the water should be absorbed and the halwa will leave the sides of the pan.
If you want to make slices or cubes or squares, then immediately pour the suji halwa mixture in a greased pan or tray. Spread evenly and when warm or cooled, cut into diamond-shaped or square slices. Serve suji ka halwa hot or warm or at the room temperature. Leftover suji halwa can be refrigerated. Before serving warm in a small pan or in a microwave.
Variations to the Traditional Suji Halwa Recipe
Why not get creative with your suji halwa recipe? There are a few different variations to the traditional recipe that may just be what you’re looking for.
Variations of Suji Halwa
There are many ways to alter this traditional delicacy, whether you want to change the flavour or add a few extra ingredients to give your suji halwa a little more sweetness. Here are some modifications you might want to make to your classic suji halwa recipe:
- Use desiccated coconut instead of fresh coconut for a sweetly fragrant version of the dish.
- For an interesting take on the original, try adding cardamom, nutmeg and vanilla for a more complex flavor profile.
- For an even sweeter version, add some sugar syrup and raisins for a crunchy texture and added sweetness.
- If you like nuts, add some almonds or cashews for crunchy and sweet flavor additions.
- To spice up your suji halwa recipe, try adding cinnamon or ginger powder and taste how it changes the flavor profile!
Serving Suggestions for Suji Halwa
If you’ve ever tasted Suji Halwa, it was probably given to you hot. However, did you know that suji halwa tastes just as good cold? True, but with a different texture. You receive all the same flavours.
Here are some serving ideas to add even more distinctive touches to your Suji Halwa:
- Spruce things up with a variety of garnishes and condiments—try everything from chopped dates and cashews to raisins and ghee.
- For a subdued flavour boost, add a dash of saffron or cardamom powder.
- Serve as a deluxe dessert over ice cream.
- Use it as a component of an Indian-style thali with other foods like curries, daal, and chutneys for a flavorful supper that the whole family will love!
- For a wonderful milkshake-like dessert, add some warm milk and some crushed almonds on top to make it extra indulgent.
Whether you’re looking for something simple or something more exotic, Suji Halwa is the perfect choice for any occasion!
Tips and Tricks for Perfecting a Sweet Suji Halwa
You’re in luck if you’re looking for advice on how to make the ideal sweet suji halwa. Here are some of our go-to advice for making suji halwa consistently perfect:
This Indian delicacy gains flavour and richness from the liberal use of ghee (clarified butter). Add an extra tablespoon or two of ghee for a particular touch if you prefer a richer dessert.
Nuts and dry fruits
It’s a terrific idea to add different types of nuts and dried fruits to your suji halwa to give it more texture, colour, and flavour. For a little extra crunch, mix in some slivered almonds, cashews, pistachios, saffron threads, or raisins.
When making suji halwa, swap the water for warm milk for a fuller flavour. Your dessert will become creamier and fluffier than before.
Suji halwa, among other desserts, benefits from the sweet flavour of this warming spice. For an aromatic boost that will elevate your sweet delight, add some freshly ground cardamom.
You can confidently make the ideal traditional Indian semolina pudding every time by adhering to these tried-and-true guidelines for preparing suji halwa!
Read also: Gajar halwa recipe
Suji halwa is a traditional Indian dessert recipe that has been handed down through generations of families and is a must-try for anyone with a sweet taste. Although suji halwa preparation is straightforward, perfecting it needs patience and love. It is the ideal dessert for any occasion thanks to its tempting flavour and beautiful texture, which are brought about by the mix of sugar, ghee, and dry fruits. Suji halwa is certain to please everyone, whether you’re having a little moment of peace or hosting an Indian-style dinner for your family and friends. What are you still holding out for? Start assembling your ingredients and cooking!