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sooji ka halwa
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Sooji Ka Halwa | Rava Sheera | suji halwa-Navratri Special

Course Breakfast, Dessert
Cuisine Indian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories
Author Swati Paathak

Ingredients

  • 1.5 cups warm milk/water
  • ½ cup ghee
  • ½ cup semolina rava or semolina
  • 1 tablespoon cashews halved/chopped
  • 1 tablespoon almonds halved/chopped
  • 5 unsalted pistachios halved/chopped
  • 1 tablespoon raisins
  • ½ cup sugar or as per taste
  • ¼ teaspoon cardamom powder

Instructions

  • Heat ghee in a heavy-bottom pan over medium heat.
  • When the ghee is hot, add semolina and fry till it turns light golden brown. Stir frequently to avoid the semolina from burning at the bottom of the pan.
  • Add cashew nuts, almonds, and raisins.
  • Fry until semolina turns nicely golden brown in color, stirring frequently.
  • Add water (or milk) and cook until all the water is absorbed and the semolina has softened (3-4 minutes). Stir continuously while cooking.
  • Add sugar and cook for 2-3 minutes until the sugar is melted and the ghee starts to ooze out from the sides of the pan (3-4 minutes). Stir frequently.
  • Add cardamom powder and mix well.
  • Remove the pan from the heat. At this stage, halwa will be of dropping porridge-like consistency but within 5-10 minutes, it will become firm and grainy in texture.
  • Transfer the halwa to a serving bowl and garnish with slivered dry nuts as per your choice.
  • Serve hot or at room temperature.

Video

Notes

Note –
  • The colour of the halwa will depend on how deeply you have roasted the semolina. If you like light-coloured halwa, roast it less, and if you like dark-coloured halwa, roast the semolina more.
  • Mixing semolina in hot ghee is a must. In this way, the semolina will swell well and its texture will become fluffy. Therefore, to make semolina rise properly, always add semolina to hot ghee. Never add rava to hot or room-temperature ghee.
  • To get the best texture of sheera, roast the semolina while stirring continuously until it becomes light, puffy, slightly golden and aromatic.
    Keep the flame low-medium. If you have kept the flame medium to high, then the semolina will take colour quickly without being roasted properly.