Suji Ka Halwa is one of the easiest halwa recipes and also one of the most popular Indian sweet dishes – also known as Sooji Sheera or Rava Kesari.
Estimated reading time: 5 minutes
- About Suji Ka Halwa
- The Key Ingredient – Suji (Semolina)
- Watch Suji Halwa Video
- My Tried and True Tips
- FAQS Related To Suji Halwa
- Suji Ka Halwa Recipe
About Suji Ka Halwa
Suji Ka Halwa is a traditional Indian sweet dish with semolina (suji/rava), sugar, ghee, and water. Regardless of these humble ingredients, this Indian halwa tastes simply divine.
Halwa is a common sweet dish or Indian-style sweet pudding. It is widely made across the Indian subcontinent. There are many variations of halwa – carrot halwa , atta (wheat) halwa , chikoo halwa , moong dal halwa , pineapple rava kesari , etc.
Sooji Halwa was a staple dessert during my growing up years, no festive meals, birthdays celebrations, Navratri, or cold winter days, were considered complete without a comforting bowl of suji ka halwa on the table.
The Key Ingredient – Suji (Semolina)
Semolina is known as suji/sooji or rava in India. Suji, rava, and semolina are all the same. They are called different names in different regions of our country.
Suji is mainly made with wheat. Hence, it is not a gluten-free ingredient. It is widely used in Indian kitchens to make idli , cutlet , or cake .
What kind of suji (rava) is best for making halwa?
There are different varieties of sooji available in supermarkets. For sooji halwa the fine variety of sooji is the best. In South India, it is known as chirotti rava.
Other Ingredients for Halwa:
- Ghee: It gives the suji ka halwa a rich taste and aroma.
- Sugar: The white granulated sugar is perfect for the suji halwa. You can use jaggery powder or light brown sugar as well.
- Cardamom Powder is an optional ingredient for a sweet aroma and taste.
- Water : Finally, water helps give the halwa desired consistency and cook semolina. Many sooji halwa recipes suggest using milk instead of water for a creamy taste. I always prefer my halwa cooked in water.
Watch Suji Halwa Video
My Tried and True Tips
- The only secret mantra behind the triumphant bowl of sooji halwa is the slow roasting process of the semolina . The more semolina is slowly roasted, the better the flavour and colour of the halwa.
- Always use a heavy bottom pan to roast suji and make halwa. A nonstick pan or a lightweight pan is not an ideal choice. Do not leave the semolina unattended while roasting, as it burns quickly.
- The perfect ratio of suji:ghee:sugar is 1:1:1 . The equal portion of these three ingredients will always yield a delicious bowl of suji ka halwa. If you add 1 cup of semolina, then 4 cups of water are fine to make halwa. You can adjust the quantity of water depending on the consistency desired.
- If you like thick sooji halwa then 4 cups of water are enough. If you want to have sooji sheera-like consistency, then increase the water.
- After adding water, cover the pan with a lid as semolina bubbles and splutters around. Stay away at a safe distance from the bubbling pan of halwa.
The colour of suji halwa may vary from cream or pale white to light brown or deep brown. This happens because of the roasting time of semolina. If the semolina is less roasted or roasted over a low flame, then the colour of halwa is pale white. Whereas if semolina is roasted to perfection, the colour of halwa is deep or dark brown.
Yes, you can use unsalted butter to make halwa.
The only reason for a bitter-tasting suji halwa is the burnt semolina. If the semolina is over-roasted or burnt, then the taste of halwa is bitter and not appetizing.
If your suji halwa seems too liquid, let it simmer over low heat for 5 – 10 minutes without covering. Stir at regular intervals. After a few minutes, the excess moisture evaporates. Simmer till you get the desired consistency.
More Indian Dessert Recipes for you to try
- Khoya Gulab Jamun
- Sugar Free Bhapa Doi
- Coconut Ladoo
- Mawa Barfi
- Basundi
- Jalebi
- Modak
Ingredients
- ▢ ½ Cup ghee (clarified butter)
- ▢ ½ Cup semolina (rava/sooji)
- ▢ ½ Cup sugar or to taste
- ▢ 1 teaspoon green cardamom powder (optional)
- ▢ 3 Cup water, room temperature
Ingredients For Garnish:
- ▢ 2 tablespoon sliced almonds and pistachio
Instructions
- In a heavy bottomed pan heat ghee over medium flame.
- Add semolina, reduce the heat to low and saute semolina over low heat till it turns deep brown in color, stirring continuously in between. Stirring is essential while roasting semolina so that it gets evenly roasted.
- Roasting semolina over low heat is a time taking task. For more efficiency I usually keep myself engaged with other chores in the kitchen while semolina is getting roasted.
- Once semolina is roasted add water and stay a bit far away from the pan as there is a lot of bubbling and splashing.
- Once semolina calms down a bit after adding water stir continuously to avoid lump formation.
- Add sugar and cardamom powder. Stir once again to combine. Keep the flame to low.
- Cover the pan with the lid and let halwa cook for 5 – 10 minutes over a low heat.
- Remove the lid of the pan, stir, turn off the heat. Suji Halwa is of dropping consistency, if it seems too liquid, let it simmer for few more minutes over low heat.
- Transfer suji halwa to serving bowls. Garnish with sliced almonds and pistachio. Serve warm.
Recipe Notes:
- The perfect ratio of suji:ghee:sugar is 1:1:1 .
- If you are adding 1 cup of semolina then 4 cups of water are fine to make halwa.
- After adding water, cover the pan with a lid as semolina bubbles and splutters around.
- Store leftover suji halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave for 3 – 5 minutes before serving. The best way to store leftover rava/sooji is first lightly roast it and allow it to cool. Then transfer to an airtight container and store in the refrigerator for longer shelf life. Or you can store it at room temperature. Check from time to time for bugs and molds.
Nutrition
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Suji Ka Halwa Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- ½ Cup ghee (clarified butter)
- ½ Cup semolina (rava/sooji)
- ½ Cup sugar or to taste
- 1 teaspoon green cardamom powder (optional)
- 3 Cup water, room temperature
Ingredients For Garnish:
- 2 tablespoon sliced almonds and pistachio
Instructions
- In a heavy bottomed pan heat ghee over medium flame.
- Add semolina, reduce the heat to low and saute semolina over low heat till it turns deep brown in color, stirring continuously in between. Stirring is essential while roasting semolina so that it gets evenly roasted.
- Roasting semolina over low heat is a time taking task. For more efficiency I usually keep myself engaged with other chores in the kitchen while semolina is getting roasted.
- Once semolina is roasted add water and stay a bit far away from the pan as there is a lot of bubbling and splashing.
- Once semolina calms down a bit after adding water stir continuously to avoid lump formation.
- Add sugar and cardamom powder. Stir once again to combine. Keep the flame to low.
- Cover the pan with the lid and let halwa cook for 5 - 10 minutes over a low heat.
- Remove the lid of the pan, stir, turn off the heat. Suji Halwa is of dropping consistency, if it seems too liquid, let it simmer for few more minutes over low heat.
- Transfer suji halwa to serving bowls. Garnish with sliced almonds and pistachio. Serve warm.
Video
Notes
- The perfect ratio of suji:ghee:sugar is 1:1:1 .
- If you are adding 1 cup of semolina then 4 cups of water are fine to make halwa.
- After adding water, cover the pan with a lid as semolina bubbles and splutters around.
- Store leftover suji halwa in an airtight container in the refrigerator for a week. Reheat it in the microwave for 3 – 5 minutes before serving. The best way to store leftover rava/sooji is first lightly roast it and allow it to cool. Then transfer to an airtight container and store in the refrigerator for longer shelf life. Or you can store it at room temperature. Check from time to time for bugs and molds.
Nutrition
Phool Makhana Curry is a vegetarian Indian curry made with foxnuts without using onion and garlic. It is a delicious way to include foxnuts in a Navratri or Janmashtmi meal.
Estimated reading time: 3 minutes
- The Foxnut (Lotus Seeds)
- Recipe Variations
- Watch Makhana Sabzi Video
- Serving Suggestion
- My Tried and True Tips
- Phool Makhana Curry Recipe
The Foxnut (Lotus Seeds)
The phool makhana is known as lotus seeds or foxnuts. They are produced in India, Korea, and Japan. Today foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood.
They are commonly used to make kheer , phirni , munching snacks , curry, and caramel makhana . Regarding Hindu religion festive feasts or fasting recipes, foxnuts are a popular ingredient.
The phool makhana curry is a unique, easy, and delicious Indian curry. Even if you are not fasting, this makhana sabzi adds a great variety to the everyday meal menu . The roasted foxnut and the cashews make it a rich and creamy curry.
Recipe Variations
There are many variations of phool makhana curry. A few of the popular ones are:
- Kaju Makhana Sabzi: This version has a rich, creamy gravy made with cashew paste. Also, you can add ghee-fried cashews to the curry.
- Matar Makhana Sabzi: You can make phool makhana curry in a methi matar malai style with onion and garlic-based sauce.
- Masala Makhana Sabzi: It is a true Punjabi-style curry made in onion and tomato masala with spices.
However, you can substitute paneer with foxnuts in Indian curry recipes.
Watch Makhana Sabzi Video
Serving Suggestion
Serve phool makhana curry with poori or palak puri , kuttu puri , mint raita , and a simple side dish such as khatta meetha kaddu or masala potato fry for a wholesome no onion, no garlic meal.
This kind of sattvic meal combination leaves a delicate trail of flavours in the taste buds and, at the same time, gives you a soul-satisfying experience.
My Tried and True Tips
- The roasting of foxnuts (makhana) in ghee makes them crisp and crunchy. Hence, do not add them without roasting them in the gravy.
- The foxnut absorbs liquid once added to the gravy, making it slightly thick. Hence, adjust the consistency of the gravy accordingly.
- Add cashews and foxnuts a few minutes before serving the phool makhana curry. This way, roasted foxnuts will not become chewy or soggy.
- If you prefer, add ½ teaspoon of homemade garam masala to the makhana curry for the aroma and flavour.
More No Onion No Garlic Recipes
- Paneer Butter Masala
- Pahadi Aloo Gutke
- Masala Potato Fry
- Dahi Potato Curry
- Chana Masala
- Panchmel Dal
- Aloo Ki Sabzi
- Arbi Ki Sabzi
More no onion no garlic recipes for your everyday Indian meal.
Ingredients
- ▢ 2 Cup foxnut (phool makhana/lotus seed)
- ▢ 1 Cup tomato, chopped
- ▢ 1 green chili
- ▢ 1 tablespoon giner, chopped
- ▢ 4 tablespoon ghee
- ▢ ¼ Cup unsalted cashew
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chili powder
- ▢ 2 tablespoon cream (malai or fresh cream)
- ▢ ¼ Cup water
- ▢ 1 tablespoon chopped fresh coriander
Instructions
- Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 – 2 tablespoons of water. Set aside.
- Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Keep stirring while roasting. Transfer to a plate. In the same kadhai add cashews and fry till they turn light golden in color. Transfer to a plate and set aside.
- Heat the remaining ghee in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 – 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.
- Add the cream and stir to combine nicely. Now add this stage if you like to make little gravy add approximately ¼ Cup of water. Stir to mix and simmer the curry over low heat for 5 – 6 minutes.
- Add the roasted foxnut and cashew, stir to combine nicely. Cook for 2 – 3 minutes. Turn off the heat. Garnish with chopped coriander and cream.
- Serve Phool Makhana Curry with poori .
Recipe Notes:
Nutrition
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