My mum’s sooji halwa is particular as a result of it’s received this attractive caramel-ly nuttiness that comes from roasting the semolina (sooji) in ghee. You’ll by no means make it some other method!
There is nothing that screams Indian festivities fairly like sooji halwa does (okay and possibly additionally Malpua, Rabdi and Kheer!), and I believe this recipe is de facto particular. There’s a beautiful caramel-like glaze on this suji halwa that coats each little little bit of sooji – it’s my mum’s trick and the one method I prefer to make it now!
The magic lies in patiently roasting the sooji in ghee for 20-25 minutes until the color adjustments from white to a deep brown. That deep, toasty flavour mixed with the graceful, melt-in-your-mouth texture makes it an instantaneous household favorite. Whether it’s a competition, puja, or only a candy craving on a weeknight, this halwa is simply the factor to make and it that all the time hits the spot!
Jump to part: Sooji Halwa
Sooji Halwa Ingredients Overview
Sooji (Semolina/Rava) – The star ingredient; use effective sooji for a clean texture and wealthy flavour. Bombay sooji works greatest right here as a result of the grains are neither too huge nor too small. Bansi rawa will even work.
Besan (Gram Flour) – Adds depth and enhances the nutty aroma.
Ghee – The key to flavour and richness — use good high quality ghee for greatest outcomes.
Sugar – Balances the nutty flavour with sweetness.
Water – Helps cook dinner the semolina right into a mushy, clean halwa.
Nuts (Almonds/Pistachios) – For crunch and garnish.
How to make sooji halwa
1. In a pan, roast the sooji and besan collectively over low flame, stirring repeatedly for 5-6 minutes. Add the ghee and proceed cooking on low flame.
2. Stir continually till the combination adjustments to a light-weight chocolate brown color and turns into aromatic.
3. Continue roasting till the brown turns into a bit of deeper and darker.
4. Add the sugar and blend it in.
5. Slowly pour within the water whereas stirring repeatedly. Increase the flame. Be cautious because the combination could bubble and splutter.
6. Keep stirring till the halwa thickens, and also you see ghee beginning to ooze out from the edges. Garnish with slivered pistachios or almonds.
Frequently Asked Questions
For a clean, melt-in-the-mouth halwa, use Bombay sooji (effective semolina). For a nuttier, coarser texture with extra chunk, use Bansi rava. Both work, it simply is determined by the feel you like!
Yes! Jaggery provides the halwa a deep, earthy sweetness and a barely completely different color. Just be sure to soften and pressure the jaggery first (to take away impurities) earlier than including it in.
This occurs if water is added too shortly. Always add water slowly whereas stirring repeatedly to forestall lumps.
You can use butter or oil, however I’d actually recommend you don’t! The ghee is what makes this Sooji Halwa!
They’re variations of the identical dish. Rava Kesari contains saffron or meals colour, whereas sheera could embrace milk as an alternative of water.
Yes! Store within the fridge for as much as 2–3 days. Reheat with a splash of water or milk to melt.
Absolutely, be happy to regulate to style. Just keep in mind that much less sugar means much less stickiness in texture.
Richa’s Top Tips
- Don’t skimp on the ghee. That’s the place the flavour and that glistening texture come from.
- Always roast sooji on medium warmth — too excessive and it’ll burn, too low and it gained’t develop flavour.
- Bombay sooji works greatest right here as a result of the grains are neither too huge nor too small. Bansi rawa will even work.
- Be affected person and concentrate. Be ready to spend half an hour within the kitchen. Sooji can burn fairly shortly or brown erratically if not stirred usually. So preserve stirring each minute or so for the perfect, even outcomes.
- Remember the halwa will thicken because it cools, so take it off the warmth barely earlier than your required consistency.
- Add the sugar earlier than the water or the sugar will caramelize and harden when it hits the water.
- The consistency must be thick however runny. If its too thick, it’ll begin to change into gloopy.
Serving Ideas
- Offer as prasad throughout pujas or festivals – I like to pair this halwa with kala chana, vrat wale dahi aloo, and pooris!
- Serve heat, garnished with almonds, cashews, or pistachios.
- Add saffron strands soaked in heat milk for color and aroma.
Storage Tips
Store in an hermetic container and refrigerate for as much as 2-3 days. Reheat with a splash of water or milk to melt.
One chunk of this Sooji Halwa and also you’ll perceive precisely why I can’t cease raving about it! It’s heat, wealthy, comforting – the whole lot I’d need in a dessert (and actually simply the factor for this festive season!) I hope you give this one a strive <3
Make certain to ship me your recreations over on my IG @my_foodstory, I loveee to see them!!
Also take a look at my Navratri recipes spherical up for all of the inspo you want this festive season ❤️
Watch How To Make Sooji Halwa Video
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In a pan, roast the sooji and besan collectively over low flame, stirring repeatedly for 5-6 minutes.
1 Cup Sooji or Semolina, 1 1/2 tablespoons Besan or Gram Flour
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Add the ghee and proceed cooking on low flame, stirring continually till the combination adjustments to a light-weight chocolate brown colour and turns into aromatic.
1/2 Cup plus 1 tablespoon Ghee or Clarified Butter
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Add the sugar and blend it in. Slowly pour within the water whereas stirring repeatedly. Increase the flame. Be cautious because the combination could bubble and splutter.
3/4 Cup Sugar, 3 Cups Water
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Keep stirring till the halwa thickens, and also you see ghee beginning to ooze out from the edges.
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Garnish with slivered pistachios or almonds.
Serving: 2g, Calories: 2011kcal, Carbohydrates: 278g, Protein: 24g, Fat: 93g, Saturated Fat: 56g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Cholesterol: 230mg, Sodium: 48mg, Potassium: 409mg, Fiber: 8g, Sugar: 151g, Vitamin A: 5IU, Calcium: 56mg, Iron: 8mg
This article was researched and written by Navya Khetarpal.
