Suji Halwa, Suji ka Halwa, or Sheera, is a rich and creamy Indian pudding made with simple ingredients like semolina, ghee, sugar, milk and water. It's a delicious and satisfying dessert that can be made in about 15 minutes with this easy recipe on the stovetop or in an Instant Pot.
'Suji', also known as 'sooji' is the Hindi name for semolina, and 'Halwa' means pudding, so this dish literally translates to semolina pudding.
Suji ka halwa is perhaps the most commonly made dessert in homes across India, with many variations. In north Indian, it is popularly called Suji Halwa or Sooji ka Halwa, in Maharasthra it is known as Sheera or Rava Sheera, and in the south, the most common variation is called Rava Kesari since it includes kesar (saffron).
It's one of the few Indian desserts that can be whipped up with pantry ingredients without any advance preparation.
This Suji Halwa is made with semolina, sugar, ghee and a combination of water and milk. Ground cardamom adds a sweet-floral aroma and flavor and chopped nuts add an unparalleled texture contrast.
What is Semolina (Suji)?
Suji, or Semolina, is a coarse flour made from durum wheat. Typically golden in color, Semolina has a more earthy aroma than other wheat based flours. This gluten and protein rich flour is most commonly used to make pasta and couscous.
In Indian cuisine, it is used to make sweet dishes, like this halwa and Rava ladoos, as well as savory dishes like Upma.
What is Halwa?
Halwa, pronounced hull-waah, is also known as Halva. It's a pudding-like dessert typically made of wheat, lentil or nut based flour, ghee, sugar, assorted nuts and water.
Occasionally, it is made with grated vegetables, like this popular Carrot Halwa aka Gajar ka Halwa. Halwa is an integral part of many cultures around the world, with some popular variations such as Karachi Halwa and Turkish Halva.
History of Halwa: The word ‘halwa’ comes from the Arabic word ‘Hulw’, which means 'sweet'. As per ‘Guzishta Lucknow’ by Abdul Halim Sharar, a 20th century author and historian, Halwa originated in Arabic lands and came to India via Persia. Originally this Middle Eastern dessert was made from date paste and milk.
Suji Halwa for 'Prasad'
Suji ka halwa is traditionally served as Prasad on many festive occasions and Indian prayer ceremonies, called Puja. Prasad is a sweet offering made to the gods during the ceremony and is typically consumed after completion of prayers. Suji Halwa is a must-have for Ashtami puja during the festival of Navratri.
It is also a popular food for toddlers, because of its soft porridge-like consistency.
Ingredients- Notes & Substitutions
All you need is common Indian pantry ingredients to make this delicious Sooji ka Halwa:
- Semolina (Suji): There are two kinds of Suji flour - fine or coarse. Even though you can use either, I prefer to use fine suji for a creamier consistency.
- Liquid: You can make this halwa entirely with water or a combination of water and milk. I do a 50-50, milk and water combination. I use 2%, but feel free to use your preferred milk- Whole, almond or oat milk.
- Sugar: Regular granulated sugar works best in this recipe.
- Ghee or Butter: For authentic taste, I like to use Ghee for this recipe. You can use unsalted butter as well.
- Nuts: This comes down to personal preference. I use variations of thinly sliced almonds and cashews. You can even add raisins. Their slightly sweet-tart taste adds a great flavor contrast.
- Cardamom Powder: I prefer to use freshly ground cardamom powder- it makes a world of difference. Use 4-5 green pods and remove their seeds. Grind them in a spice grinder or crush them using a mortar and pestle.
- Saffron: This is an optional ingredient which I use off and on. A few strands is enough for this recipe. Keep in mind though that saffron adds a yellowish tinge to the halwa.
- Optional High-Protein Variation: Sometimes I add two tablespoons of almond flour (or meal) to this recipe to bump up the protein and make it healthier for my kids. Feel free to add or skip as you like.
How to Make Suji Halwa
Here is the easy stovetop recipe that gets this yummy dessert on the table in 20 minutes:
- Warm Milk & Water: Pour milk and water (or just water) in a pyrex cup and heat in the microwave for 3 minutes. If using saffron, add it to the mix. Alternatively, heat it on the stove in a sauce pan. Keep aside for later.
- Roast semolina (and nuts): Heat a wide sauce pan or deep skillet on medium-low heat. Add ghee (or butter) and wait for it to melt, about 20-30 seconds. If using nuts and raisins, add them and saute for 1 minute. Add Suji and roast while stirring for 6-8 minutes. If adding almond flour, add it along with suji. Roast it until the color darkens a little and you can smell the aroma of suji.
- Add liquid: Carefully and slowly add the warm milk and water mix, and stir continuously with a whisk or wooden spoon to prevent any lumps from forming.
- Turn off heat: When the liquid is reduced in half (about 1-2 minutes), add sugar and stir till it reaches a thick pudding-like consistency. If you like your halwa more dry, continue to cook for another 1-2 minutes until it looks like soft dough. The halwa is ready when it stops sticking to the pan. Turn off the heat and stir in cardamom powder. Serve warm or cold.
Roasting Tip: If you're looking to make brown colored halwa, continue to roast the semolina till it turns golden brown, about 10-12 minutes. Remember to stir regularly.
How to Make Suji Halwa in Instant Pot
Here are the step by step directions of the Instant Pot recipe:
- Heat Milk & Water: Pour milk and water (or just water) in a pyrex cup and heat in the microwave for 3 minutes. Alternatively, heat it on the stove in a sauce pan. Keep aside for later.
- Roast: Turn on Saute mode at 'Low/Less', add ghee and wait for it to melt. Add suji and lightly roast it for 6-8 minutes, stirring regularly, until it smells fragrant and looks slightly darker in color. If adding nuts, add and toast with semolina.
- Add Sugar: Add sugar and mix well.
- Pressure Cook: Add the warmed liquid (water + milk) to the pot, and whisk well to prevent any lumps. Close the lid. Set the vent to 'sealing' mode and pressure cook for 4 minutes on high pressure.
- Garnish: Wait 5 minutes, then release the pressure manually (NPR 5). Open the lid once the pin drops. Stir in ground cardamom and mix well. Garnish with additional chopped nuts (if desired) and serve warm!
Try a Variation
- Suji Halwa Cupcakes: To make this a fun recipe for the kids, I pour warm halwa in silicone cupcake molds and let is set for 10 minutes. After that invert it on a plate. This makes cute little suji halwa shaped like a cupcake.
- Vegan Suji Halwa: To make this halwa vegan, replace the ghee with coconut oil or avocado oil. For the liquid, use water entirely or mix it up with almond milk.
- High-Protein Halwa: Replace half the semolina with almond flour and follow the same steps. Reduce the ghee to 2 tablespoons since almond flour is high in fat.
- Rava Kesari: Soak 1 teaspoon saffron in 1 Tablespoon of hot water. Stir it in towards the end along with sugar, and mix well until the color incorporates well.
Recipe Tips & Notes
- Semolina: For a creamy consistency, use fine semolina.
- Water or Milk: Add the liquid as per your preference. Add a combination of milk and water for a rich flavor and texture, otherwise use plain water entirely.
- Sweetness: Adjust the sugar to your liking. Reduce the sugar to ⅓ cup for less sweet.
- Ghee or butter: For authentic results, I make this halwa in ghee or unsalted butter, or a combination of both.
- Careful of Splashes: When you add warm liquid to the pan it splashes, so use a deep sauce pan and a long whisk to be safe.
- End Texture: For a creamy pudding-like texture, turn off the heat when halwa reaches a semi-solid state. For a grainer texture, continue to cook till it stops sticking to the pan and resembles a soft dough.
- Vegan Suji Halwa: To make this halwa vegan, skip the milk or use almond milk instead. Instead of ghee, use coconut oil or avocado oil.
- Instant pot vs Stovetop: When making this halwa for 4 servings, I prefer to make it on the stove. Instant Pot comes in handy for a larger quantity.
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Suji Halwa | Sooji Halwa
Equipment
Ingredients
- 4 tablespoons ghee or unsalted butter (can reduce to 3 tablespoon)
- 2 tablespoons chopped nuts (almonds, cashews, raisins)
- ½ cup fine sooji/ suji (semolina)
- ¾ cup milk + ¾ cup water or 1½ cups water
- ½ cup sugar
- ½ teaspoon cardamom powder - 4-5 green pods
Optional Ingredients
- 2 tablespoons almond flour optional- see notes
- ½ teaspoon saffron mixed in warm milk or water
Instructions
- Pour milk and water (or just water) in a pyrex cup and heat in the microwave for 3 minutes. If using saffron, add it to the mix. Alternatively, heat it on the stove in a sauce pan. Keep aside for later.
- Heat a wide pan on medium-low heat. Add ghee (or butter), and wait for it to melt, about 20-30 seconds. If using nuts and raisins, add them and saute for 30 sec- 1 minute. Add sooji/ suji and roast for 6-8 minutes, while stirring continuously. Roast it until the color darkens a little and you can smell the aroma of suji.Note: If adding almond flour, add it along with sooji/ suji.
- Add the warm milk and water mix slowly, and stir continuously with a whisk or wooden spoon to prevent any lumps from forming.
- When the liquid is reduced in half (about 1-2 minutes), add sugar and stir till it reaches a thick pudding-like consistency. If you like your halwa more dry, continue to cook for another 1-2 minutes until it looks like soft dough. The halwa is ready when it stops sticking to the pan. Turn off the heat and stir in cardamom powder. Serve warm or cold.
Notes
- Semolina: For a creamy consistency, use fine semolina.
- Water or Milk: Add the liquid as per your preference. Add a combination of milk and water for a rich flavor and texture, otherwise use plain water entirely.
- Sweetness: For a less sweet taste, reduce the sugar to ⅓ cup.
- Ghee or butter: For best results, I recommend making this halwa in ghee or unsalted butter.
- Careful of Splashes: When you add warm liquid to the pan it splashes, so use a deep sauce pan and a long whisk to be safe.
- End Texture: For a creamy pudding-like texture, turn off the heat when halwa reaches a semi-solid state. For a grainer texture, continue to cook till it stop sticking to the pan and resembles a soft dough.
- Vegan Suji Halwa: To make this halwa vegan, skip the milk or use almond milk instead. Instead of ghee, use coconut oil or avocado oil.
- High Protein halwa: Add 2 tablespoons of almond flour to boost the protein content in this recipe. Adjust the sugar by adding another tablespoon if needed.
- Instant pot vs Stovetop: When making this halwa for 4 servings, I prefer to make it on the stove. Instant Pot comes in handy for a larger quantity.
Nutrition
This recipe has been updated and republished with new photos, process shots and tips.
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