This is my version of sooji halwa, a soft Indian semolina dessert made with ghee and milk, using an erythritol-and-stevia sweetener in place of regular sugar. After testing it in my kitchen, I found that ½ cup plus 1 tablespoon of Whole Earth stevia-based sweetener for ½ cup sooji gives a mildly sweet halwa. I don't suggest adding more: it leaves a noticeable aftertaste. The Whole Earth product I tested contains erythritol and 0.18% organic steviol glycosides (stevia extract). Erythritol provides the bulk, while the stevia adds sweetness. This is not pure stevia, so do not substitute the same volume of pure stevia or a different sweetener blend. Different stevia-based sweeteners can vary in strength, so the quantity may need adjusting if you use another blend. You may call it by any name sooji jo sheero or sooji halva in the north or rava kesari, rava halva or rava sheera in the south or just sheera in western India. It is a great eggless dessert which can be made with or without nuts.
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Why is it so popular and when do we eat this?
Soft texture ensures it is easy to chew for both aged and young. Also, you can make it fast, if guests are coming at a short notice guests. Usually ,we serve it as prasad on Satyanarayan Pooja every Poornima or Ekadashi. We also serve it during the kanchake udyapan of ashtami/navmi Navratri vrat. It is a great combination for breakfast with poori or fried flatbread. You can also serve it with kala channa or aloo/potato curry. You can make it during travel and carry it with you for train journeys.
how to make sooji halva? (video recipe)
Ingredients for Sooji Halwa with Stevia
- Sooji (rava/semolina)
- Whole Earth erythritol-and-stevia sweetener (or regular sugar)
- Ghee
- Milk and water, in equal quantities
- Cardamom powder
- Chopped nuts and raisins (optional)
About the sweetener I used
I used Whole Earth Stevia with Erythritol for this sooji halwa. According to the packet, it contains erythritol and 0.18% organic steviol glycosides. For ½ cup sooji, I found that ½ cup plus 1 tablespoon sweetener makes a mildly sweet halwa. I don't recommend adding more because it can leave an aftertaste. Other stevia blends may measure differently.
Instructions
Step 1
Dry roast semolina on low to medium-low heat, stirring until fragrant and lightly golden.
Step 2
Add ghee and stir it through the roasted semolina.
Step 3
Mix in chopped nuts, raisins and cardamom.
Step 4
In a separate pan, gently warm the milk and water mixture.
Step 5
Stir ½ cup plus 1 tablespoon of the tested Whole Earth erythritol-and-stevia sweetener into the warm milk and water mixture for every ½ cup sooji.
Step 6
Carefully pour the warm milk mixture into the roasted semolina, stirring to prevent lumps.
Step 7
Continue cooking on low heat and stirring as the semolina absorbs the liquid.
Step 8
Stop when the halwa is thick, soft and spoonable. Serve warm.
Serve warm as a dessert, or alongside poori and a savoury potato curry for a traditional breakfast.
Top tip
Roast semolina well to get a great texture. If the semolina is still raw, it will not get a good color once done.
Different types of halwa recipes
Need more sheera recipes? Try these.
- Gur ka halwa/jaggery based sooji halva
- Moong dal halva
- Gajar halwa/carrot halva
- Pumpkin halwa
- Sama halva
- Karachi\ Bombay halwa
- Aate ka halwa
Sooji Halwa with Stevia-Based Sweetener
Equipment
- frying pan
Ingredients
- ½ cup ghee
- ½ cup sooji or semolina
- ¾ cup milk
- ¾ cup water
- ½ + 1 tbsp cup erythritol and stevia sweetener Whole Earth blend; or use ½ cup sugar
- 1 teaspoon cardamom powder
- ¼ cup sliced almonds optional
- raisins optional, to taste
Instructions
- Dry roast sooji over low to medium-low heat, stirring until lightly golden and fragrant.
- Add ghee and stir to combine.
- Mix in cardamom and almonds. Add raisins if using.
- Warm milk and water separately. Add the sweetener and stir until dissolved. For the regular recipe, use ½ cup sugar instead.
- Pour the warm liquid slowly into the sooji, stirring continuously to avoid lumps and splashes.
- Cook on low heat, stirring until thick, soft and spoonable.
- Serve warm, with extra nuts if desired.
Video
Notes
Storage
Refrigerate leftovers in a covered container, then gently reheat with a splash of milk or water if the halwa has become firm.
Jasmine Khanna says
When to put the sugar u completely missed out the major step
Gaurav says
Yes Jasmine, it was missed, which we have now updated. Thanks for your comments.