This Sooji Halwa is soft, luscious, melt-in-the-mouth, and absolutely delicious! It is a popular Indian dessert that can be enjoyed during any festival, celebration, breakfast, or after-meal dessert.

The Sooji Halwa recipe is quick and easy to make with only a handful of ingredients. It is made with semolina, ghee, nuts, and milk or water, sweetened with sugar, and flavored with cardamom and saffron.

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What Is Sooji Halwa
About Sooji Halwa or Rava Sheera
Why You Will Love This Dessert
Ingredients
Step-by-Step Directions
Serving Suggestions
Storing Suggestions
Helpful Tips
More Indian Desserts
Recipe Card

What Is Sooji Halwa

Sooji Halwa or Suji Ka Halwa is a fine or coarse semolina pudding. This Halwa is a traditional Indian dessert, and it is also known as Rava or Rawa Sheera. In North India, it is known as Halwa; in Gujarat and Maharashtra, it is known as Sheera. Like in Gujarati, we call it Rava No Sheero.

About Sooji Halwa or Rava Sheera

This Indian dessert is an absolute stunner. It is soft, creamy, rich, and melts in the mouth.

Sooji Halwa is my go-to recipe for a sweet craving. We generally like to have a sweet dish with our dinner, and this Rava Sheera is often made in my kitchen.

However, it can also be served for breakfast, brunch, and lunch or as an after-meal dessert. Apart from festivals and celebrations, it is also made for auspicious occasions. Sooji Halwa is a must Prashad to make during the Pooja ceremony or religious ceremony. It is also made during the Navratri festival as a Prashad.

Making this Sheera is quick and can be done in under 20 minutes. Also, you can adjust the proportion of sugar and ghee according to your preferences. This recipe makes moderately sweet Halwa, so if you like less sweetened Halwa, add 80-85g of sugar. You can also reduce the amount of ghee slightly, but be careful, as lesser ghee will make the Halwa chewier.

I like to use saffron to give color and fragrance to the Halwa. But it is totally optional, and you can skip adding the saffron.

Why You Will Love This Dessert

It is soft, luscious, and melts in the mouth.
It’s an easy recipe with a few ingredients.
It is one of the most famous Indian desserts.
It is quick and requires less than 20 minutes.
It is great as a dessert for any festival or perfect for a sweet treat on cold winter days.
Kids will also love this Indian dessert.

Ingredients

Sooji (Semolina): Using fine semolina gives the Halwa a soft, creamy, and fluffy texture. In comparison, coarse semolina gives a grainy texture to the Halwa. I have made this Sheera using both types of semolina and enjoyed it equally. So you can use either kind of Sooji, depending on your preference. Make sure to roast Rava properly for the perfect texture and to remove the rawness. I always get Sooji from Indian grocery stores, but look for the word fine semolina if you buy from other stores. Also, do not use the readymade pre-roasted Rava for this recipe.
Ghee: Ghee is essential for the smooth and melt-in-the-mouth Halwa, so try not to skimp on ghee. It also makes the Halwa delicious and luscious. But if you still want to cut on ghee, you may add one or two tablespoon of less ghee. But you can definitely add more ghee if you like.
Milk and Water: I like to use half milk and half water for rich and creamier Sheera. But you can skip the milk and use only water or use only milk and skip the water.
Sugar: I have added cane sugar, but you can use regular white sugar. Also, adjust the amount of sugar as per your sweet preference.
Cardamom Powder: It provides a great flavor to this Sooji Halwa, and I will highly recommend not skipping it.
Saffron: It provides a beautiful color and flavor to this dessert. Add saffron strand to the milk and water mixture and then heat the mixture to develop the taste and color of the saffron. However, it is optional, and you can skip it.
Almonds: I have added chopped almonds to the Sheera. But you can also add chopped cashews and golden raisins.
Garnishing: I have topped the Halwa with chopped almonds. But you can garnish it with pistachios, cashews, or your choice of chopped nuts. Or garnish with dried rose petals along with nuts.

Step-by-Step Directions

In a small saucepan, mix milk and water, and add saffron.
Stir well and heat until the mixture is moderately hot.
Turn off the heat and keep it aside.

Heat ghee in a heavy-bottomed pan and add semolina.
Stir well and roast semolina on low-medium heat.

Roast the semolina until golden brown and fragrant, stirring continuously.
It will take 6-8 minutes, and you will see some ghee being released, and the mixture will become light and fluffy.
Do not roast the semolina on high heat and stir continuously; otherwise, the semolina will be burnt.

Once the semolina is roasted, add almonds and stir well.
Continue roasting the mixture for another two minutes on low-medium heat.

Add milk mixture carefully, stirring everything continuously while pouring the liquid to avoid lump formation.

Continue cooking until the semolina absorbs all the liquid; it will take about two minutes.

Add sugar and cardamom powder and mix well.
The mixture will loosen up again because of the sugar.
Continue stirring until the mixture gets thicker.

The Halwa is ready when the mixture becomes thick, stops sticking to the pan, and ghee oozes from the sides.

Turn off the heat and transfer the Halwa to the serving bowl.
Garnish it with chopped almonds and serve hot or warm.

Serving Suggestions

Serve Suji Ka Halwa hot or warm. You can also serve it at room temperature if you want.
This dessert tastes delicious on its own and does not need any accompaniment.
Serve this Halwa with lunch or dinner and convert your regular meal into a festive meal.
You can have this dessert for your weekend breakfast or brunch with your family.

Storing Suggestions

Store the leftover Sooji Halwa in an airtight container and refrigerate for up to 2 days.
Reheat the dessert in the microwave. Or reheat in a pan over low heat.

Helpful Tips

Sooji (Semolina): I have used fine semolina for this recipe. Fine Suji makes the Sheera creamier, smoother, and fluffier. And coarse semolina gives a grainy texture to the Halwa, but the taste will be the same. So, use fine or coarse semolina to your preference. Also, It is essential to roast Rava properly for the best texture and to remove the rawness.
Sugar: I have used cane sugar, but you can add regular white sugar. Also, add less sugar for mildly sweet Sooji Halwa.
Ghee: You can add less amount of ghee if you want.
Milk and Water: Instead of using milk and water, you can use only milk or water to make this Sheera. Add either 1½ cups of milk or water.
Saffron: I like to add saffron for color and fragrance. But it is totally optional; you can skip it for plain Sheera.
Cardamom: With cardamom powder, you can also add rose water for more flavors.
Nuts: I have used chopped almonds to add them to the Sheera and for garnishing. Instead of almonds, you can add chopped cashews or golden raisins.
Heat: It is essential to cook the Halwa on low-medium heat, so it does not stick to the pan. And the Halwa will not be browned in color. But if you want your Sheera to be darker, you can roast semolina for 2-3 more minutes.