Suji ka Halwa Recipe (Sheera Recipe)
User Reviews
4.9
Suji ka Halwa Recipe (Sheera Recipe)
Description
The Suji ka Halwa Recipe involves roasting fine semolina in melted ghee over low heat along with cashews until the grains are fragrant and light golden and the ghee starts separating. Meanwhile, sugar is dissolved in water and boiled to make a hot syrup. This syrup is gradually added to the roasted semolina mixture while stirring constantly to prevent lumps and ensure even cooking.
The dessert is flavored with finely powdered cardamom and optionally garnished with golden raisins and chironji seeds, which add texture variation. The final consistency is neither too thick nor runny but softly holds together with a mild sweetness balanced by the richness of ghee and aromatic spices.
Suji ka Halwa can be served warm as a comfort sweet or during religious festivals. Adjustments can be made to sweetness, ghee quantity, and nuts based on preference. Using fresh, fine semolina is important to achieve the best texture. Jaggery can be used instead of sugar for an alternate flavor.
Following proper temperature control—ensuring the sugar solution is boiling hot when added and continuous stirring after addition—ensures a smooth halwa without lumps. The recipe scales easily and can be adapted with milk replacing water or with additional flavorings like saffron or rose water.
Ingredients
- ½ cup semolina fine rava or semolina or cream of wheat
- ⅓ cup sugar or approximate 5 to 6 tablespoons sugar or add as required
- ⅓ cup ghee - approximate 6 tablespoons of ghee
- ½ teaspoon cardamom powder - or 4 to 5 green cardamoms powdered in a mortar-pestle, husks discarded (choti elaichi powder)
- 10 to 12 cashews - halved or whole (kaju)
- 2 tablespoons golden raisins (kishmish)
- 1 teaspoon chironji - optional (charoli)
- 1.25 cups water - can also add 1 cup water
- 1 pinch edible camphor (optional)
Instructions
Preparation
- Crush the green cardamom seeds to a fine powder in a mortar-pestle and keep aside. Remove the husks
- Keep a kadai or pan on a low flame.
- Add the ghee and when the ghee is heating up, do the following.
- Take the sugar and water in another pan.
- Keep this pan on a medium to high heat and let the sugar solution come to a boil.
- Once the ghee becomes hot, add the suji (semolina) and cashews and stir.
- Keep on stirring the suji (semolina) so that the grains does not stick to the pan and are roasted evenly.
- Meanwhile keep your attention on the sugar syrup also.
- If the mixture starts to boil, then lower the heat and let it simmer.
- Keep on roasting and stirring the semolina for 7 to 8 minutes till the grains change their color and when the cashews also change to a light golden or golden.
- You have to 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.
- Remember that the roasting rava is very important. If the rava not is not roasted well then you won't get the best texture in the halwa and there will be slightly raw taste.
- Then add the cardamom powder, chironji, raisins and edible camphor (optional). Mix very well.
Making suji ka halwa or sheera
- Stir and then add the bubbling hot sugar syrup slowly to the roasted suji mixture.
- Be careful as the mixture has the tendency to splutter.
- Be quick enough to stir. The sooji will begin to absorb the water and swell.
- Keep on stirring often till the whole mixture starts thickening and starts to leave the edges of the kadai or pan.
- Serve sooji halwa hot or warm or when cooled at room temperature.
- It can be had as a sweet snack or served as a dessert after meals.
- Store any leftovers in the fridge in an air tight container for 1 to 2 days. Reheat in a pan for while serving.
Notes
- Use fine semolina fresh and free of moisture or impurities for best results.
- Maintain boiling hot sugar syrup when adding to roasted semolina to achieve smooth texture.
- Adjust sugar and ghee quantities to taste, reducing for less sweetness or richness.
- Jaggery can substitute sugar by dissolving it in water and boiling the filtered syrup before use.
- Add edible camphor for traditional religious occasions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 32mg | 1% |
| Potassium | 115mg | 2% |
| Fiber | 48g | 192% |
| Sugar | 21g | 42% |
| Vitamin A | 11IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 161mg | 16% |
| Vitamin B9 (Folate) | 26µg | |
| Iron | 8mg | 44% |
| Magnesium | 23mg | 6% |
| Phosphorus | 151mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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