Suji Ka Halwa is a classic Indian dessert made using semolina, ghee, and sugar. This easy suji ka halwa recipe is prepared in many Indian homes during festivals, poojas, and special occasions. With its rich aroma and soft texture, this traditional halwa is quick to make and requires only a few pantry ingredients.
While the ingredients are basic, the technique makes all the difference. This guide explains not just how to make Suji Ka Halwa, but why each step matters, so you get perfect results every time.
What Is Suji Ka Halwa?
Suji Ka Halwa, also known as Sheera in some regions, is a traditional sweet dish prepared by roasting semolina in ghee and then cooking it with sugar syrup. The slow roasting process gives the halwa its nutty aroma and smooth consistency.
It is commonly served:
- During religious offerings (prasadam)
- At festivals like Navratri and Diwali
- As a quick dessert for guests
Ingredients for Suji Ka Halwa (Serves 3–4)
- ½ cup semolina (suji / rava)
- ¼ cup ghee
- ½ cup sugar
- 1¼ cups water
- ¼ tsp cardamom powder
- 2 tbsp chopped nuts (almonds or cashews)
- A few raisins (optional)
How to Make Suji Ka Halwa Step-by-Step Method
1. Roast the Semolina Properly
Heat ghee in a heavy-bottom pan over low to medium heat. Add the semolina and roast slowly, stirring continuously.
Why this matters:
Slow roasting prevents lumps and gives the halwa its signature aroma. The semolina should turn light golden and release a nutty smell.
2. Prepare the Sugar Syrup
In a separate pot, heat water and sugar until the sugar dissolves completely. Keep it hot but do not overboil.
3. Combine Carefully
Once the semolina is evenly roasted, slowly add the hot sugar syrup while stirring continuously. Be careful, as the mixture will bubble.
4. Add Flavor and Nuts
Add cardamom powder, chopped nuts, and raisins. Mix well and cook until the halwa thickens and starts leaving the sides of the pan.
5. Rest Before Serving
Turn off the heat and let the halwa rest for 2–3 minutes. This allows it to set and improves texture.
Tips to Make Perfect Suji Ka Halwa- Common Mistakes to Avoid
- High heat roasting: Burns semolina and ruins flavor
- Cold syrup: Causes lumps
- Too little ghee: Makes the halwa dry instead of soft
Texture & Serving Tips
- For softer halwa, add 2–3 tbsp extra water
- Serve warm for best taste
- Pairs well with puri or as a standalone dessert
Nutritional Note (Approximate)
Suji Ka Halwa is energy-dense due to ghee and sugar. It is best enjoyed in moderation, especially as an occasional dessert.
Final Thoughts
Suji Ka Halwa may look simple, but achieving the right taste and texture depends on patience and technique. By roasting the semolina correctly and balancing sweetness, you can prepare a traditional dessert that tastes rich without being heavy.