SUJI HALWA RECIPE | SOOJI KA HALWA | STEP-BY-STEP RAVA SHEERA RECIPE

 


One of the most popular Indian desserts made in the nation is suji ka halwa. Traditional suji halwa preparation and cooking don't take a lot of time. In Maharashtra and some other parts of India, suji halwa—also known as Rava sheera—is made with ghee and is rich, sweet, and creamy. Suji halwa, which is soft, melt-in-your-mouth, and delectable, is frequently served at celebratory dinners, such as Diwali and Navratri Ashtami blog.

How to Make Suji Halwa

Suji or Rava (semolina), ghee as the cooking medium, sugar to sweeten it, cardamom for an aromatic flavor, raisins and almonds for texture as well as additional richness and sustenance are all required to make suji halwa for prasad. Watch the instructional video for our suji halwa recipe above to see how to make it step-by-step.

 

A hand holding a wide bronze coloured ceramic bowl filled with suji ka halwa over a blue and white woven table mat. A silver bowl with almonds and a wooden cutting board with shell flowers in the background - Suji Halwa recipe

What is suji made of?

Suji (sooji, as it is occasionally called) or rava, a type of durum wheat that has been ground into granules, is referred to as semolina in English. Suji is the term for the coarser wheat particles that are isolated after milling and sieving.

Along with our wonderful suji halwa recipe, suji is used in many other Indian cuisines, such as tomato upma, a savoury morning meal.

 

Sugar syrup with green cardamom simmering in a yellow and white saucepan with a wooden handle over an electric stove on a wooden counter - Suji Halwa recipe

Is Suji good for health?

Suji is beneficial for those seeking to lose weight because it is high in fibre, protein, and B vitamins. Additionally beneficial to digestion and heart health. However, it is not suitable for those who are gluten sensitive.

 

A wooden spatula stirring semolina or suji or rava in ghee in a large black kadhai while preparing suji ka halwa - Suji Halwa recipe

 

Those who are lactose intolerant can eat this halwa because it contains no milk. Due to its high sugar content, suji halwa should not be consumed by diabetics.

 

Raisins or kishmish being added to the lightly browned suji - semolina - in ghee in a large black one-handled kadhai over an electric stove - Suji Halwa recipe

Tips on How to Make Suji Ka Halwa Well?

The greatest suji halwa recipe has three main components. Making a fragrant sugar syrup with green cardamoms or hari elaichi is the first step. To facilitate simple cooking, use a kadhai or saucepan with a thick bottom.

 

Hot sugar syrup being poured into a black kadhai with the semolina roux - roasted suji, ghee, and kishmish - while a hand stirs with a wooden spatula. Steam is seen rising - Suji Halwa recipe

 

Roasting the suji (semolina) in ghee till light brown is the second step in the suji halwa (rava sheera recipe). Keep the heat low and whisk the suji-ghee mixture frequently when roasting the rawa or suji to prevent burning. Additionally, constant stirring guarantees even browning. Suji (semolina) should emit an aroma and turn a gorgeous light brown colour. On a medium-low flame, this procedure takes around 12 to 15 minutes.

 

Suji, ghee, and hot sugar syrup bubble altogether in a large black kadhai on a metallic electric stove on a wooden counter while a wooden spatula is seen stirring the halwa - Suji Halwa recipe

 

Soon after adding the kishmish or raisins to the barely browned suji mixture, the boiling sugar syrup is added. You must proceed with caution in the third step of the suji halwa recipe. The suji mixture will begin to steam and splutter as the boiling sugar syrup is added. Until the mixture settles, carefully stir it with a long spatula. Continue stirring since the suji ka halwa will soon thicken and if you stop, you can end up with a lumpy halwa rather than a smooth one. Suji halwa is finished when it begins to peel away from the kadhai. One thing to keep in mind in this situation is that even when the heat is

 

A wooden spatula continues to stir the suji ka halwa in a black kadhai which is thickening to the desired consistency and is nearly ready - Suji Halwa recipe

Which halwa is best?

The way halwa is made varies from home to home, season to season, and also depends on the occasion. Wintertime consumption of wheat flour halwa, also known as "atte ka halwa," is rather prevalent. It is often offered as prasad in Gurdwaras. One of our favourite wintertime treats is carrot halwa (Gajar ka Halwa), a delectable halwa made from sweet and juicy red carrots. Almond halwa, also known as badam halwa, is a rich, indulgent dessert that is only served on special occasions. A wintertime favourite, moong dal halwa is a dessert made with lentils.

 

The suji ka halwa is cooked and the black kadhai is ready to be taken off the heat - just a final stir with a wooden spatula - Suji Halwa recipe

 

In addition to India and Pakistan, the middle east, north Africa, and Europe also have their own varieties of halwa, which are typically referred to as halva. In contrast to the softer, slightly gelatinous Indian halwa, these other varieties are typically sweet confectionery confections made with nut butter such sesame paste (tahini).


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