Suji ka halwa is a popular Indian dessert that tantalizes taste buds with its rich flavors and unique texture. This delectable sweet treat is made from suji (semolina), ghee (clarified butter), sugar, milk, and an array of aromatic spices. Cherished across the subcontinent for its delightful blend of flavors, velvety texture, and irresistible aroma, suji ka halwa is a favorite among many.
I’ll share the perfect ingredient ratios and a few fail-safe tips to help you make the perfect suji ka halwa or sheera on your first attempt. Do give it a try!
The key to making perfect suji ka halwa at home are
- Firstly, use coarse sooji or rava for the best texture and consistency in the halwa. Do not try fine rava or bansi rava in sheera. Also, make sure to roast the rava really well; otherwise, the sheera will not taste good.
- Secondly, for perfect sheera, use a simple ratio of 1:1:1:3 of semolina, ghee, sugar, and milk. This ratio is easy to follow, but you may adjust the amount of sugar based on your preferred level of sweetness. Adding caramelized sugar will enhance the flavor of the rava sheera.
- Once the milk and sugar mixture are added, make sure to stir continuously, or there are chances for lumps to form.
- Lastly, suji halwa tastes great when served slightly warm.
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Recipe videoย
Suji ka halwa recipe | Rava sheera recipe | sooji sheera
Ingredients
- 1 cup coarse rava - semolina/sooji
- 1 cup sugar
- 1 cup melted ghee
- 3 cup milk
- 2 tbsp cashews
- 2 tbsp almonds
- 2 tbsp pistachio
- ยฝ tsp cardamom powder
Instructions
- In a pan, add ghee and heat it.
- Then add sooji and roast on low flame till it completely puff up and oozing ghee from sides. (refer video)
- Now add dry fruits and roast it on low flame till it slightly changes its color.
- Meanwhile prepare the caramelized sugar, take half a cup of sugar in a pan. Stir on low flame until the sugar dissolves. Continue to cook until the sugar turns golden brown. Add 3 cup milk and mix well. Stir continuously till sugar is completely dissolve. Boil sugar-milk mixture.
- Then gradually add hot milk-sugar mixture into roasted sooji and mix well.
- Stir continuously sheera till milk is completely absorb and ghee release from its sides.
- Now add cardamom powder and mix well.
- Serve hot suji ka halwa.
Notes
- Use coarse rava or sooji for making sheera.
- The proportion of sooji, sugar, and ghee should be equal.
- The proportion of sooji and milk should be 1:3.
- Roast the sooji on a low-medium flame.
- Sooji is perfectly roasted when ghee releases from its sides and the granules puff up.
- Melt sugar on a low flame until it caramelizes.
- Caramelized sugar enhances the taste of rava sheera instead of regular sugar.
- Gradually add the hot milk-sugar mixture to the roasted sooji.
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