Go Back
–+ servings
Sooji Ka Halwa | Rava no Sheero | Satyanarayan Prasad

Sooji Halwa

Sooji Halwa or Rava no Sheero is a delicious Indian pudding made with semolina toasted in ghee. This semolina is further cooked with milk, water, and sugar which is perfumed with freshly pounded cardamom.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: Gujarati, Indian
Keyword: Dessert Recipes, Halwa, Indian Desserts, Indian Mithai
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 Servings
Calories: 225kcal
Author: Aayushi Patel

Ingredients

  • 2.5 Cups Water
  • ½ Cup Milk
  • 1 Cup Sugar
  • 3-5 Green Cardamoms
  • ½ Cup + 2 Tablespoons Ghee
  • 1 Cup Sooji Coarse
  • ¼ Cup Almonds Slivered

Garnishes

  • 1 Tablespoon Slivered Almonds
  • 1 Tablespoon Slivered Pistachios
  • 4-5 Saffron Strans
  • 4 Dried Rose Buds

Instructions

  • Add green cardamoms to a mortar pastel and pound until ground finely. Keep it aside.
  • Now in a saucepan, add half a cup of milk, 2.5 cups of water and 1 cup of sugar.
  • Add the ground cardamom in it.
  • On a slow flame, stir the milk and water mix, until sugar is completely dissolved.
  • On the other stove, on medium-low heat, place a heavy bottom pan. Add half a cup + 2 tablespoons of ghee. Let the ghee melt.
  • Add 1 cup of coarse sooji and stir. This sooji will soak up the ghee, but in 8-10 minutes of stirring the sooji, the ghee will start to separate.
  • Once the ghee starts to separate, it will be easier to move the spatula around. You will notice the sooji starts to change its color.
  • You will also notice the sooji will become aromatic, as it cooks.
  • It is very important to patiently cook the sooji. Once the sooji changes color and is aromatic, add slivered almonds. Toast them for a minute.
  • Keep a close eye on the milk and water mix, as it must have started bubbling now. Bring it to a boil.
  • Add the hot milk+water+sugar mix, to the cooked sooji and almonds, while continuously stirring to make sure there are no lumps.
  • Add it in batches while stirring it continously so it doesn't form lumps.
  • Cook this sooji halwa further stirring it continuously for 8-10 minutes. You will notice the ghee has separated, and bubbling on the sides.
  • The halwa will leave the sides of the pan, and that's when you can turn off the stove.
  • Now cover the halwa for 5 minutes. Let it rest.
  • Garnish with slivered almonds, pistachios, saffron strands and a few rose buds. If you are making this rava no sheero for satyanarayan prasad garnish with Indian holy basil aka tulsi.

Notes

    • You don't want to make a thick sugar syrup to add to the recipe. The water and sugar need to be brought to a boil and are runny in texture.
    • Don't skimp on ghee in this halwa recipe.
    • Use coarse sooji instead of fine sooji to get the perfect texture of the halwa.
    • Roast the sooji patiently, until aromatic and changes color. Toasting the sooji with ghee will help speed up the process.
    • Follow the recommended ratios properly from the recipe.
    • You can add more sugar if you like, but I make this halwa mildly sweet.
    • If you like darker sooji halwa, cook the sooji in ghee for 11-12 minutes, then add the almonds. You will notice the sooji has browned, which will give this halwa a darker color.
    • If you are making this halwa for your kids, I recommend adding 1 cup of mashed ripe banana to the cooked suji and almonds. This way the halwa will be naturally sweetened.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 26mg | Potassium: 176mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1131IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg