Suji ka Halwa recipe |

Suji (Rava) ka halwa (Sheera)
Suji ka halwa is your classic everyday delicious North Indian sweet made with fine semolina , sugar, ghee, nuts and Kesar. In Maharashtra, this sweet is called as Sheera. Semolina is called as suji, sooji or rava. This easy melt-in-the-mouth halwa recipe comes together in about 15 minutes. The recipe I share is a family heirloom recipe that we have been making for special occasions and festivals.
Ingredients for Suji (Rava) Halwa:
The ratio of suji to sugar to water to ghee is in a cup or glass measurement. I slightly deviate from this proportion and add a bit less ghee and sugar.
Suji: 1 Cup
Sugar: For 1 cup of sooji or rava and 2 tablespoon GramFlour, I add ⅔ or ¾ cup of sugar. So the suji halwa has less sweetness or is just sweet. 1 cup of sugar gives a very sweet taste.
Ghee: Add ghee as much you have taken rava or Sooji (semolina).
Water: I add 2.5 cups water for 1 cup of suji. Though you can even add 2 cups of water. The amount of water can also be increased depending on the quality of the rava and if you want a pudding-like smooth consistency.
Dry Fruits: Almonds, raisins, pistas and cashew (as desired)
1 pinch kesar
1. Heat 1 cup ghee in a kadai or a thick bottomed pan. Keep the heat to a low or medium-low. Use a heavy pan or else there is a risk of the suji getting burnt.
When the ghee is getting heated, at the same time keep water to boil in a pan on a different burner. add some kesar flicks in the water at the same time.
2. Add1 cup sooji and 2 tablespoon GramFlour (rava or semolina). Use a fine variety of sooji and not the coarser variety.
3.Mix very well and start roasting the sooji and GramFlour.
4.Roast sooji till you can see the ghee getting separated. The color of the suji or rava should not become brown. There will also be a fragrant aroma of suji and ghee in your kitchen.
5. Also add 10 to 12 cashews halved or whole and Mix very well.
Roasting suji takes approx 7 to 8 minutes on a low heat. This step is important because if sooji is not roasted well then you will not get the perfect texture in the halwa. There will be a slight raw taste in the halwa.
6. On another side Bring the water solution to a boil. Closed the gas.
7. When the suji is fried well, then add 1 cup of sugar and mix well, 2 tablespoons golden raisins (kishmish) and mix well. You can also add sliced almonds or pistachios.
8.Once you stir the raisins, then pour the boiling Water solution in the ghee-sooji mixture slowly, with continuous stirring. Pour carefully, as the mixture sizzles and splutters.
9. Mix very well so that lumps are not formed. Break the lumps if any with a spoon.
10.The sooji grains will begin to absorb the water and swell.
11.The mixture will start thickening. Keep on stirring often.
12. The halwa mixture has thickened but still soft, moist and the consistency is like that of pudding.
13. Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides.
14. Keep stirring and cooking till you get the final texture of the rava sheera like the below picture. All the water should be absorbed and the halwa will leave the sides of the pan.
NOW YOU CAN GARNISH SUJI KA HALWA WITH GRATED COCONUT.
Serve suji ka halwa hot or warm or at the room temperature. Leftover suji halwa can be refrigerated. Before serving warm in a small pan or in a microwave.
Suji ka halwa or Sheera is usually served as a sweet snack. You can serve it after a meal. It can be paired with poori too or served as a dessert.