Sooji ka halwa -semolina halwa

Sooji ka halwa -semolina halwa is one of the easiest and most loved desserts.

You may call it by any name sooji jo sheero or sooji halwa in the north or rava kesari,rava halwa or rava sheera in the south or just sheera in western India.

Why is it so popular and when do we eat this?

Soft texture of halwa,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  during 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.

Scroll below to read the recipe of Sooji ka halwa -semolina halwa


Sooji ka halwa -semolina halwa
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Yield: 4

Sooji ka halwa -semolina halwa


  • 1/3 cup ghee or clarified butter/oil if vegan
  • 1/2 cup sooji or semolina
  • 1.5 cup milk+water mixture/water if vegan
  • 1/3 cup sugar
  • 1 tsp elaichi or cardamom powder
  • 1/4 cup sliced almonds for garnish


  1. Heat the pan and dry roast semolina in it until slightly brown.
  2. Keep stirring so that it doesn't burn.
  3. Add ghee to this and mix well until brown.
  4. Add cardamom powder,sliced almonds.
  5. Now add the water+milk mixture & sugar.
  6. Stir continuously until you get a halwa like consistency.
  7. Garnish with more nuts as per your taste.
  8. Serve hot as a dessert or with poori fried flat bread,potato curry for breakfast.

Note: You may add cashews,raisins as well for garnish. You may also use plain water instead of milk water mixture. Re-heat for 5 minutes with few drops of water to eat it next day.


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2 Responses

  1. Jasmine Khanna
    | Reply

    When to put the sugar u completely missed out the major step

    • Gaurav
      | Reply

      Yes Jasmine, it was missed, which we have now updated. Thanks for your comments.

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