Sooji Halwa Recipe (Sweet Semolina Indian Dessert)
How can I miss adding this to my collection of recipes in my space out here is what I was wondering when I realised I missed posting the evergreen simple Sooji Ka Halwa. This is something which is very popular & a versatile sweet dish all over India.
Sooji Ka Halwa is prepared all over India but the taste varies from place to place. It is one of the traditional recipes I have grown up with seeing my mom prepare on all special days or religious occasions, I use to love eating this as prsaad (offering to God), after the pooja at home which I still crave for after any pooja ceremony at home be it after some fasting, navratri pooja or some other occasion. I aroma of this Halwa is so heavenly that while preparing this in the kitchen it is impossible to wait on trying it out and the mouth starts watering 
.
Basically for those who don’t know much about this Indian Dessert, it is sweetened cream-of-wheat and is topped with lots of nuts and infused with the cardamom flavour. A simple & traditional Indian sweet dish!!
I have seen so many different versions of Sooji Halwa and every house I have been I see the Halwa coming out differently yet tastes heavenly . My mom’s version is the one I have grown up with, even the color of halwa varies from kitchen to kitchen. My Mom’s halwa would turn out to be light brown, my Aunt would prepare it in cream color and some in dark brown shades (the color depends on how much you roast your sooji) . I love eating this Halwa as it is, we also make this at home if someone is suffering from cold or cough as it soothes the throat and helps in relaxing the person suffering from cold or running nose.
I have learnt this recipe from my mom. She taught me with accurate measurements and till date I follow that way only not to complicate my self more while cooking a halwa (you can double the measurement if you want more in quantity). It’s much easier with exact measurements.
Ingredients -
- Sooji (rava, semolina flour) - 1 cup
- Ghee (clear butter) - 1/4 cup
- Sugar - 1 1/2 cup (if you want more sweet than 2 cups)
- Water - 3 cups
- Cardamom powder - 1/4 teaspoon
- Almonds, Raisins and dry coconut for garnishing
Method -
Take a heavy bottom kadai or a pan and add sooji and ghee to it.Roast sooji in ghee over low medium heat. Keep stirring for about 5 to 7 minutes or till sooji turns to golden brown color ( tip that my mom gave me is to bring the sooji to one shade dark from what color you want your halwa to be coz on adding water and sugar it will turn to a shade lighter).
Now to this ghee and sooji mix add sugar and stir for few seconds (I add my raisins now only at this step). Finally add water slowly as it will splatter and stir well. You will see an uneven mixture of water and sugar in the kadai but don’t worry, the sugar will melt in no time and form a nice texture with sooji. But most important is continue stirring it.
This is when your kitchen will be filled with a sweet aroma. Add cardamom powder to it and stir. Keep the heat to medium and let it cook for about 5-7 minutes or till the sooji absorb’s the water a little.
Keep the Halwa little softer because on cooling it will become little thick. I add the raisins when I add sugar to the sooji mixture and garnish with sliced almonds and coconut when halwa is done (you can use shredded coconut for garnishing whereas at my place all like small chunks of coconut along with sliced almonds and that’s how you will see in the pics also).
Serve hot as it tastes best when hot or else you can serve along with Aloo Poori or at tea time with a big cup of hot tea, during rainy season too eating halwa is another good option…. So why wait enjoy this heavenly sweet dish with your loved ones.
{ 6 comments… read them below or add one }
Try making it with full-cream milk instead of water. You will be pleasently surprised how it comes out. You don’t need to know how much milk to add up-front. Just add bit-by-bit until the sooji keeps absorbing it. A stage comes when it won’t absorb anymore. That’s when you stop. The texture will be a little runny. That’s how you want it.
Wow not bad, will try your version for this ashtami Pooja itself. How about opening an Indian restaurant in sydney….lol
!!!!
your suji halwa is looking so soft. i simply used to love the suji halwa offered after the pooja or any religious ceremony.
Thank you Dassana, it was soft and also not overly sweet. Memories are what are left behind after the passage of times…I use to love this as prasad during my childhood which I still do but that feeling was pleasently different.
I love shoji halwa. I always make it if I have a very short time to make a dessert. It can never go wrong.
So true Srimathi…thanks for stopping by! Moving on to your space now
{ 1 trackback }