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.
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.
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.