Suji halwa recipe (Indian dessert):
Suji Halwa, also known as Sheera or Rava Kesari, is one of the most loved Indian desserts, made with roasted suji (semolina), ghee, sugar, and cardamom. Whether it’s a festive celebration, prasad for puja, or just sweet cravings on a cold evening, suji halwa always brings comfort and joy. Its rich aroma, soft texture, and melt-in-mouth taste make it a timeless favorite in every Indian home.
This easy suji halwa recipe is not only quick to make but also needs just a few basic ingredients from your kitchen. From temples to tiffin boxes, this sweet delight holds a special place in our hearts. Serve it warm with poori during special occasions like Navratri, Diwali, or Satyanarayan Katha, and watch everyone fall in love with its taste!
About Suji Halwa :
Halwas are one of the most traditional and comforting sweets in Indian cuisine, made using simple ingredients like ghee, sugar, milk or water, and a main base like suji (semolina), atta (wheat flour), or besan (gram flour). Among all,
Suji Halwa stands out as a favorite for its quick preparation and rich flavor. Known as Rava Sheera in Maharashtra and Kesari in South India, this halwa is often served during poojas, bhogs, or festivals like Navratri and Diwali. It’s especially popular in North India, including Delhi and Punjab, where it’s served hot with poori as a classic combo.
People love suji halwa because of its soft texture, golden color, and aromatic flavor from ghee and cardamom. It brings nostalgic memories of grandma’s kitchen and temple prasad. Whether you're looking for a quick Indian sweet recipe, easy suji halwa recipe, or festive halwa for prasad, this dish never fails to please your taste buds and heart!
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Specialitity about my recipe :
What makes my Suji Halwa recipe truly special is the perfect balance of flavor, texture, and tradition. Unlike the usual halwa, my version stands out because:
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🧈 I use the right amount of desi ghee, which gives it a rich and tempting aroma without making it too heavy.
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🍬 The sweetness is perfectly balanced – not too much, just enough to make it enjoyable for everyone.
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🌰 I add a generous mix of dry fruits like cashews, almonds, and raisins, roasted to perfection for that royal taste.
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🕒 My method is quick and easy, making it possible for anyone to prepare delicious halwa in just a few minutes.
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💖 Most importantly, I put my heart into it – with love, warmth, and care, which makes every bite feel comforting and homemade.
Ingridients needed :
– 1 cup suji (semolina)
– ½ cup ghee
– ¾ cup sugar
– 2 cups water
– 4-5 cardamom pods (crushed)
– 10-12 cashews
– 8-10 raisins
Steps for making suji halwa :
Step 1: Heat the Ghee
In a heavy-bottomed pan, heat ½ cup of ghee on medium flame. Let it melt completely. The aroma of desi ghee is what gives halwa its rich and tempting flavor, so don’t skip this step!
Step 2: Roast the Suji
Add 1 cup of suji (semolina) to the hot ghee. Stir it continuously and roast until it turns golden brown and releases a nutty aroma. This step is very important – roasting well brings out the best taste and avoids any raw flavor.
Step 3: Add Dry Fruits
Now, add cashews and raisins into the pan. Let them roast slightly with the suji. The dry fruits will become golden and puffy, adding crunch and richness to your halwa.
Step 4: Prepare the Sugar Water
In a separate saucepan, heat 2 cups of water and add ¾ cup of sugar. Stir it until the sugar dissolves completely. You can also add crushed cardamom pods for a beautiful aroma.
Step 5: Mix Water into Roasted Suji
Slowly pour the hot sugar water into the roasted suji while stirring continuously. Be careful, as it may splutter a bit. Keep stirring to avoid lumps and let the suji absorb the liquid fully.
Step 6: Cook Until Soft and Fluffy
Keep cooking the halwa on low flame until it thickens and starts leaving the sides of the pan. The suji will absorb all the water and turn soft, smooth, and glossy – that’s your sign it’s ready!
Step 7: Serve Warm and Enjoy
Once done, turn off the flame and let it rest for a minute. Serve your delicious Suji Halwa warm, topped with a few extra dry fruits if you like. It tastes best when enjoyed fresh and hot!
