Sooji ka Halwa is one of those sweet dishes in India which is prepared in all the states with different names and with slight variations. Sooji ka Halwa is mostly made during festivals, but sometimes during winter or rainy season it goes very well to accompany any pakodas, Pyaaz ke pakode(crispy onion bhajji)
Sooji ka Halwa has main four ingredients. Rava/sooji, water/milk, desi ghee (clarified butter) and sugar. The whole taste depends on how wholeheartedly you add desi ghee here. Of course, the balance of other ingredients matters a lot as well, but desi ghee makes it very rich in taste.
Nowadays, people are more calories conscious, and kids also don’t have a lot of interest and taste for traditional sweet dishes. So Sooji ka Halwa is also restricted to fewer/limited occasions only.
Recently, I had prepared this traditional sweet dish at the occasion of Navmi prasaad during the nine days of Navratri festival along with Kale Chane for Navratri prasad. Kala Chana and Sooji ka Halwa, are both part of Ashtmi or Navmi pooja prasad.
The preparation for Sooji ka Halwa is not time consuming if we keep dry sooji/ rava roasted one day before. Next day, add ghee, roast for 3-4 minutes and proceed to the further steps.
The perfect balance between the quantity of sooji, water and sugar gives a perfect result. Take any cup or bowl from the kitchen and use the same bowl to measure all three ingredients. The ratio is quite simple. If you are taking 1/2 cup of rava/sooji, sugar will be twice that, which is one cup. Water will be 4 times more than rava/sooji, which will be 2 cups.
If you are preparing Halwa for any auspicious occasion, this ratio is perfect. By the time you will finish pooja after cooking, halwa will set properly. But if you are preparing to consume immediately after, reduce quantity to 1: 3.5 of sooji and water. Sugar can be reduced according to personal taste.
Ingredients:
Sooji /rava/ samolina 400 grams
Desi ghee 200 grams
Water 1600 grams (1.6 litres)
- Sugar 800 grams
Cardamom powder, coarsely grinded nuts and dry fruits and grated coconut powder.
Process:
In a wok on medium heat add pure ghee and melt it.
Add sooji in melted ghee and start roasting it with the help of a spatula.
Slowly sooji will start becoming dark in colour. Keep roasting it till it reaches a nice brown colour.
Slowly start adding water in roasted sooji. Soon, sooji will absorb all the liquid and will turn into a thick consistency. Don’t stop stirring.
Once halwa is thick, add sugar and mix it properly.
As sugar will start melting, the consistency of halwa will be thin again and halwa will turn into beautiful brown colour.
Reduce the heat on sim and let halwa cook slowly till it becomes thick again. Don’t forget to stir in between. When halwa becomes thick, switch off the heat and add a little bit of desi ghee on top to give a nice fragrance.
Sprinkle, cardamom powder, grated coconut powder and coarsely chopped dry nuts. Sooji ka Halwa is ready to be served.
My favourite on a rainy day!! Thank you for encouraging Indian cuisine mam. 😋💖
Aahna, you are always welcome😊 and thanks for your kind words😘
Sooji ka halwa or sheera as we call it, is such a simple sweet, yet so tasty. Yes, you rightly said, the quantity of ghee makes all the difference 🙂
Isn’t it! Fat is the key to all finger licking good food😃
My mouth was watering as I read this. Looks so tempting.My kids favorite too. I make it with jaggery at times 👍
Thank you very much Deepika☺
Surprising my daughter also likes it occasionally. I also add jaggery sometimes, but in wheat flour halwa.
Love love sooji halwa and you have explained it so nicely here!
Thank you so much Zeba dear🥰😊
Who would not like to eat this delicious dish, Deeksha. Thank you for this lovely recipe.
You are always welcome dear Kamal😘😊
Have a nice weekend.
Thanks Deeksha. You too have a great weekend 😊😊😊
This seems quite straightforward to make but the cardamom will give it a real depth of flavour. Lovely recipe, thank you. 🙂
This seems like a very straightforward recipe but the cardamom will give it a nice depth of flavour. Lovely recipe; thank you. 🙂
True Lynette, it is very simple preparation. Cardamom sure does spreads nice aroma along with desi ghee.
Thank you very much☺
Have a nice weekend .
We’ve had it at a family celebration – thanks for the recipe.
Thank you very much for visiting the blog and going through the post😊
I absolutely love this dish! I ate it in a Bengali restaurant in my hometown Hamburg for the first time. He made it the same way as you, and it was so delicious.
Why am I not surprised!
I have never seen such a multi cuisine lover🥰😘💞
Multi cuisine lover, yes, I guess I am … 😉
It looks and sounds very yummy, Deeksha, especially the addition of fruits, nuts, and spices.
Thank you very much Tanja. Halwa is really yummy dish. If any time you get a chance to try this in any Indian restaurant, please do try. You wouldn’t regret if you have a sweet tooth ☺
I know I wouldn’t regret it, because I have a very extensive sweet tooth. 😊
😊👍
Haaha that’s great…i really love the Indian home made sweet dishes 😅
I am glad to hear that you have a taste for home made sweet dishes.
Thank you very much for going through the blog😊
Yeah, somewhere I feel the involved preparation process adds extra sweetness in those dishes 😅😊
This dish is a favorite and can be had anytime ! Your Suji halwa looks so tempting and yum
Isn’t it! I can have it in breakfast also gladly😃
Yum!!!! Deeksha! You just woke up my sweet tooth!!! 😅 Thank You for this! Huge hugs and Cheers! 🤗💕😊
Thank you so much for your sweet and kind words😘🥰
My pleasure! 🥰
Just today, I have made Suji Ki Halwa and here I m reading this post. Wowww
Thank you very much☺
So tempting and mouth licking suji halwa. 🌝
Thank you so much Suni☺