Suji ka halwa is your exemplary regular delightful North Indian sweet made with fine semolina or cream of wheat (farina), sugar, ghee, nuts and enhanced with cardamom powder. In Maharashtra, this sweet is called as Sheera. Semolina is called as suji, sooji or rava. This simple liquefy in-the-mouth halwa recipe meets up in around 15 minutes. The recipe I share is a family treasure recipe that we have been making for quite a long time during fam
ily parties, unique events and celebrations.
Sooji halwa recipe is often made in bulk on festive or religious occasions. If you want to make a large quantity, then there is a certain proportion you have to follow.
The ratio of suji to sugar to water to ghee is 1:1:2:0.5 in a cup or glass measurement. I slightly deviate from this proportion and add a bit less ghee and sugar.
- Sugar – For 1 cup of sooji or rava, I add ⅔ or ¾ cup of sugar. So the suji halwa has less sweetness or is just sweet. 1 cup of sugar gives a very sweet taste.
- Ghee – I also add ⅔ cup ghee for 1 cup of suji. For me, ⅔ cup is a good amount of ghee. Reduce or increase the ghee if you prefer.
- Water – I add 2.5 cups water for 1 cup of suji. Though you can even add 2 cups of water. The amount of water can also be increased depending on the quality of the rava and if you want a pudding-like smooth consistency.
- Roasting suji takes approx 7 to 8 minutes on a low heat. This step is important because if sooji is not roasted well then you will not get the perfect texture in the halwa. There will be a slight raw taste in the halwa.