Suji (Rava) Halwa
Suji Halwa — a traditional North Indian dessert made from roasted semolina (suji/rava), ghee, sugar, and flavored with cardamom and nuts. This classic sweet is rich, aromatic, and ready in minutes — perfect for festive occasions, poojas, or a comforting homemade treat.
3 weeks ago
Ingredients
Main Ingredients
Flavouring & Garnish
Nutrition Facts (per serving)
- Calories310
- Total Fat15 g
- Carbohydrates40 g
- Protein5 g
- Sodium60 mg
Instructions
- 1 Heat ghee in a heavy-bottomed pan or kadhai on medium flame. Add chopped cashews and raisins; sauté till golden. Remove and set aside for garnish.
- 2 In the same ghee, add semolina (suji) and roast on medium heat for 7–8 minutes. Stir continuously until it turns golden and gives a nutty aroma.
- 3 Meanwhile, in another pan, bring water (or milk) and sugar to a boil. Optionally add saffron strands for color and aroma.
- 4 Carefully pour the hot sugar water mixture into the roasted suji while stirring constantly to prevent lumps.
- 5 Keep stirring as the mixture thickens and starts to leave the sides of the pan (about 3–5 minutes).
- 6 Add cardamom powder and fried nuts and raisins. Mix well.
- 7 Serve hot, garnished with extra nuts or a drizzle of ghee.
Storage Tips
- 1 Suji Halwa tastes best when served warm and fresh.
- 2 Store leftovers in an airtight container in the refrigerator for up to 2 days.
- 3 Reheat with a splash of water or milk on low flame to restore softness.
Pro Tips for Perfect Suji Halwa
- 1 Always roast suji patiently on medium heat — under-roasted suji gives a raw taste.
- 2 For a richer halwa, use half milk and half water instead of plain water.
- 3 Adjust ghee and sugar to your preference — traditional halwa uses equal parts of suji, sugar, and ghee (1:1:1 ratio).
- 4 Stir continuously while adding the liquid to avoid lumps.
- 5 For festive occasions, add a few drops of rose water or edible camphor for aroma.
