Sooji Halwa

We call it rava no shiro, it’s very famous Indian dessert. You will also hear the name rava kesri which is similar but it’s orange in colour. This is a very famous halwa we prepare to offer as prasad during Satya Narayan pooja, Ashtami (Navratri) and Diwali. We also prepare during other festival or special occassion. It can be prepared in 15-20 minutes and only needs 5-6 ingredients which you will already have in your kitchen. Milk makes it rich but if you are vegan then skip milk and just use water. Recently I decided to prepare when my grandkids came to visit, they both loved it. It is super easy recipe which anyone can cook. It is very delicious. This can be served as snacks or as a dessert after meal. We also eat this with our traditional meal.

Remember 1:3 ratio for sooji and water/milk. If you like slightly soft then you can add slight more liquid but for me 1:3 ratio works every time. Just one cup of sooju (suji) makes enough halwa which can feed 4-5 people.

Soak almond in hot water for 30 minutes. Then remove skin and chop.

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:
1  cup sooji/rava (semolina)
1/2 cup ghee (clarified butter)
1/2 cup sugar
3 cup boiling milk or water or mix
Small pinch of cardamom powder
5-6 chopped almond

Procedure:

1. Soak 5-6 almonds in hot water for 30 minutes. Remove skin when you can and then chop. Keep this on side.

2. In a pot, mix 3 cup of water or milk or mix. Add 1/2 cup sugar (more if you like sweeter), cardamom powder. If you wish, you can also add 7-8 strands of saffron which will make halwa slightly yellow/orange in colour. Turn on the gas on medium. Bring this to boil while you prepare other stuff. Let this mixture simmer if already boiled.

3. In a wide heavy bottom pan, heat 1/2 cup ghee. When ghee is slightly hot, add sooji/rawa and start roasting it on medium heat stirring continuous.  This mixture can burn easily so remember to stir continuous. In 7-8 minutes, sooji will start changing colour and it will release wonderful flavour. When you notice whole mixture is nice and light brown, reduce the heat to low.

Before roasting sooji
After roasting

4. Gradually add sugar and water/milk mixture in sooji. Add liquid with one hand and stirring sooji with another. You can take help of someone at this point who can pour hot liquid and you can stir. The mixture will start bubbling so be very careful when you add boiling liquid to the mixture. Cook on low and continue to stir. When all liquid evaporates, and halwa starts leaving the pan, then it is ready. Turn off the heat. This step may take 2-3 minutes.

Add boiling liquid

Halwa is ready

5. Garnish this delicious halwa with cardamom powder and almond or nuts of your choice.
Sooji Halwa
Sooji Halwa

6. You can serve it as a snack or with main meal. You can see below, I served it with olo (baingan bharta), methi papad sabji, paratha and pickle. You can also serve it as a dessert. It can be serve hot or at room temperature. You can keep this in fridge for few days.

This halwa has wonderful cardamom flavour.

Give it a try and let me know if you have any question.

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Sooji Halwa

  • Servings: 4-5
  • Difficulty: Easy
  • Print

Ingredients:
1  cup sooji/rava (semolina)
1/2 cup ghee (clarified butter)
1/2 cup sugar
3 cup boiling milk or water or mix
Small pinch of cardamom powder
5-6 chopped almond

Procedure:
1. Soak 5-6 almonds in hot water for 30 minutes. Remove skin when you can and then chop. Keep this on side.
2. In a pot, mix 3 cup of water or milk or mix. Add 1/2 cup sugar (more if you like sweeter), cardamom powder. If you wish, you can also add 7-8 strands of saffron which will make halwa slightly yellow/orange in colour. Turn on the gas on medium. Bring this to boil while you prepare other stuff. Let this mixture simmer if already boiled.
3. In a wide heavy bottom pan, heat 1/2 cup ghee. When ghee is slightly hot, add sooji/rawa and start roasting it on medium heat stirring continuous.  This mixture can burn easily so remember to stir continuous. In 7-8 minutes, sooji will start changing colour and it will release wonderful flavour. When you notice whole mixture is nice and light brown, reduce the heat to low.
4. Gradually add sugar and water/milk mixture in sooji. Add liquid with one hand and stirring sooji with another. You can take help of someone at this point who can pour hot liquid and you can stir. The mixture will start bubbling so be very careful when you add boiling liquid to the mixture. Cook on low and continue to stir. When all liquid evaporates, and halwa starts leaving the pan, then it is done. Turn off the heat. It may take 2-3 minutes for this step.
5 . Garnish this delicious halwa with cardamom powder and almond or nuts of your choice.
6. You can serve it as a snack or with main meal. You can see below, I served it with olo (baingan bharta), methi papad sabji, paratha and pickle. You can also serve it as a dessert. It can be serve hot or at room temperature. You can keep this in fridge for few days.

This halwa has wonderful cardamom flavour.

Enjoy!
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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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