Call it “Sooji ka Halwa“, “Sheera”, “Semolina Pudding”, “Navratri Prasad Halwa”, “Ashtami prasad”, “Jaagran Prasad”, it is one and same thing. Grew up seeing my mom making it every time as Navratri prasad, or as a yummy dessert. When I tried to make same Sooji ka Halwa, in my first attempt, I ended up making a disaster. After a couple of attempts I got the trick on how make perfect sooji halwa, perfectly roasted semolina / sooji, just the right amount of water, sugar and other ingredients. I am hoping that the below “step by step recipe of Sooji Halwa” will help you master the “art of halwa making” as much as I know.
Preparation time: 5 minutes
Cooking time: 20 minutes
Serving: 4 – 5
- Semolina / Rava / Sooji – 1 cup
- Whole wheat flour – 1.5 tablespoon
- Gram Flour – 1.5 tablespoon
- Sugar – 1 cup + 3 tablespoon
- Desi Ghee/Clarified butter – 2/3 cup
- Water – 3.5 cups
- Cashews – 1/4 cup
- Raisins – 1/4 cup
- Desiccated coconut- 2 tablespoon
- Cardamom powder – 1 teaspoon
- Saffron – few strands
- Milk – 4 tablespoon (lukewarm)
- Chop cashews and soak the saffron strands in lukewarm milk. Add sugar to the water in a pan and put it for boiling, stirring occasionally. Once it gets first boil, switch off the flame.
- Heat ghee / butter in a pan over low-medium heat and roast the semolina for 7-8 minutes stirring continuously.
- Add gram flour and wheat flour now and roast again for 5 minutes. Add cashews.
- Keeping the flame to the lowest, slowly add sugar syrup to roasted semolina stirring continuously so that no lumps forms. Add all the syrup and mix it well. Add saffron soaked milk and stir. Increase the flame to medium now and stir it continuously as it will start thickening.
- After 5 minutes, add raisins and mix them. Once it reaches your desired consistency, add Cardamom powder and desiccated coconut. Mix them properly and switch off the flame.
- Serve hot and enjoy…
- Adding desiccated coconut is optional. You can skip adding it. Similarly you can add dry-fruits of your choice like Almonds, Chironji, and Pistachios.
- Always keep on stirring the halwa while adding sugar water, and keep on lowest flame as it bubbles up, be careful else you can end up getting hot drops on your hands.
- Keep in mind the consistency you want for your halwa, as it always thickens when gets little cold.
- You can always adjust the amount of sugar depending upon your taste. Here, in U.K. we get granulated sugar which is very fine, so have given the measurement based on that in the recipe above.