Sooji ka Halwa (or Rava Kesari) is a rich and delicious classic Indian dessert made with semolina (sooji), ghee, sugar, and nuts. It is often served during festivals or special occasions.
There is no better pairing than Indians and Mithai. We love celebrating special occasions with our favorite sweets like barfis, halwa, rice kheer, gulab jamuns, and ras malai. Whether it's a small gathering, a promotion, a wedding, or a graduation, these sweets make every moment sweeter. And yes, we don't mind waiting in long lines just to enjoy them!
Today, I’m sharing a popular sooji ka halwa recipe that can be made in under 20 minutes. When making sooji ka halwa, the proportions are important. You will just need 4 main ingredients: ghee, sooji, sugar, and water. This sweet was one of the most commonly prepared desserts at my home, alongside semiya kheer and carrot halwa.
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What Is Sooji Ka Halwa?
Sooji Ka Halwa, also known as Semolina Halwa, Rava Kesari, or Kesari Bath, is a popular Indian dessert made from sooji (semolina/rava), ghee, sugar, water, ground cardamom, and roasted nuts. It is prepared during festive or special occasions.
Ingredients
Here is the list of ingredients to make the Sooji ka Halwa recipe at home.
- Sooji: Use a fine variety of sooji (semolina/rava). Also, known as chiroti rava in Kannada. It is easily avaible in Indian grocery stores.
- Ghee: Adding a good quantity of homemade ghee, enhances the taste and texture of the halwa.
- Sugar: I used refined sugar in this recipe.
- Saffron: Soak the Saffron strands in 1 tablespoon of warm milk for at least 15-20 minutes, it will help to release the color faster. You can also use organic yellow food color.
- Cardamom powder: I used freshly ground cardamom from 3 whole green cardamom pods.
- Nuts: I used cashews and raisins.
How To Make the Best Sooji Ka Halwa
Soak 1 pinch of saffron strands in 1 tablespoon of warm milk for at least 15 minutes. Keep aside.
Heat a heavy-bottomed kadai over medium heat. Add ½ cup of ghee and allow it to melt. You can also reduce the ghee to ¼ cup.
Add 2 tablespoons cashews and roast until they turn light golden brown. Then add 2 tablespoons raisins and saute until they plump up. Then, remove the nuts and store them aside.
Add ½ cup fine sooji (semolina) to the kadai and roast it on medium-low flame. Stir constantly until sooji starts to change color and is fragrant; this will take about 5 to 8 minutes.
Note: I personally don't like to brown my sooji to a golden brown color. If you want to prepare a darker color of halwa or Navratri-style sooji ka halwa, then roast the sooji till it reaches a darker color.
Meanwhile, boil 1 ½ cups water in a separate pan over medium-low heat. Bring to a boil and set aside.
Once the sooji is nicely roasted, carefully pour the boiling water into the sooji.
Turn down the heat to medium-low and stir continuously for 2-3 minutes to ensure no lumps are formed. Cook for another minute until all the liquid is absorbed and the semolina is cooked well.
Add the saffron milk (optional), and ½ cup sugar to the kadai. Mix well until the sugar dissolves.
Stir for another 2-3 minutes until the halwa thickens and leaves the sides of the pan.
Add ¼ teaspoon cardamom powder, roasted cashews, and raisins to the halwa mixture. Mix well. Enjoy it hot or warm.
Sooji Halwa Storage Suggestions
- Refrigerator: Sooji Halwa can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Freezer: You can also freeze sooji halwa in a freezer-proof container or ziplock bag for up to 1 month.
- Reheat: You can reheat the leftovers in a microwave or stovetop until warm. If frozen, Just thaw it overnight in the refrigerator and warm it in the microwave before serving.
Tips And Notes
- Use only one standardized cup to measure all the ingredients.
- Make sure to use fine semolina. If you do not have it at home, you can grind the granulated semolina in a grinder.
- Use only desi ghee in the whole process. Normal cooking oil would not do justice to the taste.
Frequently Asked Questions
The answer is No! Sooji ka halwa is not good for health. It contains a considerable amount of sugar as well as ghee.
Halwa is generally made with fine semolina. However, if you do not have it at home, you can grind the granulated semolina in a mixer-grinder.
Sooji is known as ‘Semolina’ in English.
More Dessert Recipes
- Besan Ladoo
- Shrikhand
- Badam Halwa using almond flour
- Milk Powder Burfi
- Rice Kheer (Rice Pudding)
- Carrot Halwa
- Semiya Payasam (Vermicelli Kheer)
Sooji Ka Halwa (Rava Kesari)
Ingredients
- ½ cup ghee (can be reduced to ¼ cup)
- ½ cup sooji (semolina) fine variety
- 1 ½ cups water
- ½ cup sugar
- 1 pinch saffron strands
- 1 tablespoon milk (to soak saffron)
- ¼ teaspoon cardamom powder
- 2-3 tablespoons cashews
- 2 tablespoons raisins
Instructions
- Soak 1 pinch of saffron strands in 1 tablespoon of warm milk for at least 15 minutes. Keep aside.Heat a heavy-bottomed kadai over medium heat. Add ½ cup of ghee and allow it to melt. You can also reduce the ghee to ¼ cup.
- Add the cashews, and roast until it turns light golden brown. Then add raisins and saute until they plump up. Then remove the nuts and store them aside.
- Add the sooji (semolina) to the kadai and roast it on medium-low flame. Stir constantly until sooji starts to change the color and is fragrant, this will take about 5 to 8 minutes.Note: I personally don't like to brown my sooji to golden brown color. If you want to prepare a darker color halwa or Navratri-style sooji ka halwa, then roast the sooji till it reaches darker color.
- Meanwhile, Boil the water in a separate pan over medium-low heat. Bring to a boil and Set aside.
- Once the sooji is nicely roasted, carefully pour the boiling water into the sooji.
- Turn down the heat to medium-low and stir continuously for 2-3 minutes to ensure no lumps are formed. Cook for another minute until all the liquid is absorbed and the semolina is cooked well.
- Add the saffron milk (optional), and sugar to the kadai. Mix well until the sugar dissolves.
- Stir for another 2-3 minutes until the halwa thickens and leaves the sides of the pan.
- Add the cardamom powder, roasted cashews, and raisins to the halwa mixture. Mix well. Enjoy it hot or warm.
Nutrition
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