5 from 1 vote

Introducing the Suji Halwa recipe, a beloved Indian dessert that tantalizes taste buds with its rich, nutty flavor and sweet aroma.

This delightful dessert, also known as Semolina Halwa, holds a special place in Indian cuisine and is often prepared to celebrate festivals, gatherings, or as a comforting treat for loved ones.

Suji Halwa is made from simple ingredients. The star of this dish is semolina, also known as suji or rava, which is roasted in aromatic ghee to release its delightful nutty essence.

The combination of ghee, sugar, and water melds with the roasted semolina to form a luxurious, smooth texture.

Table of Contents

Key Takeaways:

Suji Halwa is a beloved Indian dessert known for its rich, nutty flavor and sweet aroma.

It is made from simple ingredients, with semolina (suji/rava) as the star ingredient, roasted in ghee to enhance its nutty essence.
The combination of ghee, sugar, and water creates a smooth and luxurious texture in the halwa.
Suji Halwa is often flavored with cardamom and garnished with assorted nuts for added taste and visual appeal.

It can be served on its own or paired with accompaniments like poori, moong dal khichdi, or masala chai for a delightful dining experience.

The Ingredients

Suji or semolina: 200 gms (fine grain)

Sugar: 175 gms
Ghee or clarified butter: 200 gm
Besan or gram flour: 1 tbsp

Kesar or saffron: 1 pinch
Cardamom powder: ½ tbsp
Almond nuts: 2 tbsp (chopped)

Cashew nuts: 2 tbsp (broken)
Pistachios: 1 tbsp

How to Make Suji Halwa (Step by Step Images)?

1. Add 100 gms of ghee into the wok. Let it heat until hot.

2. Add the suji or semolina.

3. Stir and mix the semolina and ghee very well. Do not let the semolina turn red or brown while cooking. Stir it until the raw smell of semolina disappears.

(Expert tip: Heat the ghee so that when you add the semolina, it becomes fluffy.)

4. Stir the semolina for 1 min on low heat. The semolina will turn gooey and release the oil without any change in color.

5. Add 1 tbsp besan or gram flour.

(Expert tip: In the sweet shop, they use gram flour or wheat flour. Gram flour simply enhances the aroma.)

6. Mix gram flour with suji.

7. Add the almonds, cashews, and pistachios into the mixture. Stir everything very well. Do not fry the nuts separately.

8. Take a saucepan and heat it on another gas stove to prepare the water. Pour three bowls (the same bowl containing semolina) of water and heat it to simmer in a separate saucepan.

9. Add the kesar or saffron and cardamom powder. Add 1 tbsp ghee. Boil the water.

10. The semolina is almost cooked; it is releasing oil. Now add the hot water slowly into the mixture and stir it at the same time. It’ll sizzle and splash.

11. Embrace stirring. Gradually add the water and stir it continuously. This will demand patience. The semolina will transform from crumbly to plump and fluffy.

12. Add sugar. Continue to stir until the sugar melts. Once you notice the ghee starting to separate from the halwa on the edges, turn off the heat.

(Expert tip: If you don’t use saffron, add food color.)

13. Drizzle ½ tbsp ghee over the halwa. Mix it well.

14. Suji Halwa is ready. Transfer it to a bowl and enjoy.

Pro Tips for Making Best Suji Halwa

To make the best Suji Halwa, here are pro tips that can take your dessert to the next level:

Proper Roasting of Semolina: The key to achieving a rich and nutty flavor in Suji Halwa lies in the roasting of semolina. Take your time to roast the semolina in ghee over low to medium heat until it turns a light golden brown.

Stir continuously during this process to ensure even roasting and to prevent burning. This step enhances the taste of the halwa and gives it a delightful aroma.

Balance the Sweetness: Finding the right balance of sweetness is crucial in Suji Halwa. You can adjust the amount of sugar based on your preference for sweetness.

It’s recommended to start with a moderate amount of sugar, as you can always add more if needed. Remember that the sweetness will intensify slightly as the halwa cools down.

Quality Ingredients: Use good quality ingredients to enhance the overall taste of the halwa. High-quality semolina, fresh ghee, and fragrant cardamom can make a significant difference in the final outcome.

Controlled Water Addition: Be careful when adding water to the roasted semolina. Adding hot water to the semolina helps in preventing lumps.

Gradually add the water while stirring continuously to maintain a smooth consistency. This will ensure that the semolina cooks evenly and absorbs the water properly.

Flavor Enhancers: While cardamom is the classic flavoring agent in Suji Halwa, you can experiment with other aromatic ingredients like a pinch of saffron soaked in milk or a dash of rose water for a unique twist. These additions can elevate the taste and aroma of the halwa.

Garnishing: The garnishing not only adds visual appeal but also enhances the overall experience. Top the halwa with a generous amount of chopped nuts like almonds, cashews, and raisins.

You can lightly toast the nuts in ghee before adding them to the halwa for an extra layer of flavor.

Resting Period: Allow the Suji Halwa to rest for a few minutes after cooking. During this time, the flavors will meld, and the halwa will achieve the perfect texture.

The halwa might thicken slightly as it cools down, so if it appears too thick, you can add a little warm milk or water to adjust the consistency before serving.

By following these pro tips, you’ll be able to prepare a delightful and irresistible Suji Halwa that will impress your family and guests alike.

What to Serve with Suji Halwa?

Suji Halwa is a delectable and versatile dessert that can be served on its own or paired with a variety of accompaniments to enhance the overall dining experience. Here are some delightful options to serve with Suji Halwa:

Poori: Poori is a popular Indian deep-fried bread that pairs wonderfully with Suji Halwa. The combination of the soft and fluffy poori with the rich and sweet halwa is a match made in culinary heaven.

It’s a classic breakfast or brunch combination, and it’s also commonly served during festive occasions.

Moong Dal Khichdi: For a comforting and balanced meal, serve Suji Halwa with Moong Dal Khichdi. Khichdi is a simple and nutritious dish made with rice and split mung beans, and when paired with the sweet halwa, it offers a wholesome and fulfilling dining experience.

Masala Chai: A cup of hot and aromatic masala chai is an excellent beverage to serve with Suji Halwa. The spiced tea complements the flavors of the dessert and adds warmth to the meal.

Ultimately, the choice of accompaniments depends on personal preferences and the occasion.

Whether you choose to serve Suji Halwa with traditional Indian sides or experiment with different combinations, it is sure to be a delightful and memorable dining experience for everyone enjoying this delicious dessert.

How Does Suji Halwa Taste?

Suji Halwa has a unique and delightful taste that is both rich and comforting. The flavor profile of Suji Halwa can be described as follows:

Sweetness: The primary taste of Suji Halwa is sweetness. The dish is made with sugar, which is combined with the roasted semolina to create a sweet and indulgent dessert.

The level of sweetness can be adjusted according to personal preference, but traditionally, Suji Halwa has a moderately sweet taste that appeals to a wide range of palates.

Nuttiness: One of the standout features of Suji Halwa is the nutty flavor derived from roasting the semolina in ghee. This step enhances the overall taste, providing a pleasant, toasty note that adds depth to the dessert.

Aromatic: The addition of cardamom in Suji Halwa brings a warm and aromatic element to the dish. The fragrance of cardamom infuses the halwa, creating an enticing and inviting aroma.

Creamy and Smooth: When cooked properly, Suji Halwa has a creamy and smooth texture that melts in the mouth. The semolina absorbs the sweet syrup, resulting in a velvety consistency that is both satisfying and luxurious.

Slight Ghee Flavor: The use of ghee (clarified butter) not only adds richness but also contributes a subtle ghee flavor that complements the sweetness and nuttiness of the halwa.

Garnish: The garnishing of chopped nuts, such as almonds, cashews, and raisins, further enhances the taste and texture of Suji Halwa. The nuts provide a delightful crunch and an additional layer of flavor, making each bite more enjoyable.

Overall, Suji Halwa is a harmonious blend of sweet, nutty, and aromatic flavors that come together to create a truly satisfying dessert.

The contrast of the sweetness with the nutty undertones and the fragrance of cardamom makes it a beloved treat in Indian cuisine.

Whether served alone or paired with various accompaniments, Suji Halwa is sure to leave a lasting impression on anyone who tastes it.

Suji Halwa Alternatives

If you’re looking for alternatives to Suji Halwa or want to try different desserts with similar flavors and textures, here are some delightful options:

Atta Halwa: Atta Halwa, also known as Wheat Halwa, is a popular Indian dessert made from whole wheat flour, ghee, sugar, and water. It has a slightly grainy texture and a rich, nutty taste similar to Suji Halwa.

Atta Halwa is often flavored with cardamom and garnished with nuts, making it a delicious alternative for those who prefer a dessert made with whole wheat.

Kesari (Sooji Kesari/Bombay Halwa): Kesari is a South Indian dessert similar to Suji Halwa, but it often contains saffron (kesar) for a vibrant yellow color and unique flavor.

The main ingredients are semolina, ghee, sugar, and water, with the addition of saffron threads and sometimes pineapple or other fruits for extra taste and aroma.

Moong Dal Halwa: Moong Dal Halwa is a rich and decadent dessert made from ground yellow moong dal (split yellow lentils), ghee, sugar, and milk.

It is cooked until the lentils turn golden brown and acquire a luxurious and creamy texture. Moong Dal Halwa has a distinct nutty taste and is often garnished with chopped nuts and edible silver foil.

Gajar Halwa (Carrot Halwa): Gajar Halwa is a classic Indian dessert made from grated carrots, ghee, milk, sugar, and sometimes condensed milk.

It is slow-cooked until the carrots become tender and the mixture thickens. Gajar Halwa has a delightful sweetness and is often flavored with cardamom and garnished with nuts.

Sheer Khurma: Sheer Khurma is a popular dessert often prepared during Eid celebrations. It is made from vermicelli (seviyan) cooked in milk, along with ghee, sugar, and a variety of nuts and dried fruits. The addition of dates and rose water gives it a unique and delightful taste.

Rava Kesari: Rava Kesari is a variation of Kesari that uses finer semolina (rava) instead of coarse semolina (suji). The cooking process and flavors are similar to Suji Halwa and Kesari, but the texture is slightly smoother and creamier due to the use of fine semolina.

Recipe Card:

Suji Halwa (Semolina Halwa)

By Mita Mondal

Suji Halwa, also known as Semolina Halwa, is a popular Indian dessert made from semolina (suji/rava), ghee (clarified butter), sugar, and water. It is a sweet and aromatic dish that is widely enjoyed in India and other parts of South Asia.

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Prep Time 10

Cook Time 15

Total Time 25

Course Desserts

Cuisine Indian

Servings

Calories 350 kcal

Ingredients

Instructions

In a wok, heat 100 gms of ghee until it becomes hot.
Add the semolina (suji) to the hot ghee.
Stir and mix the semolina and ghee thoroughly to avoid browning. Cook until the raw smell of semolina disappears.
(Expert tip: Preheat the ghee to achieve a fluffy texture when adding the semolina.)

Stir the semolina over low heat for 1 minute until it becomes gooey and releases oil without changing color.
Mix in 1 tbsp of besan (gram flour) to enhance the aroma. In sweet shops, gram flour or wheat flour is often used.
Add the chopped almonds, cashews, and pistachios to the mixture and stir well. No need to fry the nuts separately.

Meanwhile, in a separate saucepan on another gas stove, heat three bowls of water (using the same bowl used for semolina) until it simmers.
Add saffron (kesar) and cardamom powder to the water. Also, add 1 tbsp of ghee and bring it to a boil.
The semolina is almost cooked and releasing oil. Now, slowly add the hot water to the mixture while stirring simultaneously. It may sizzle and splash.

Gradually add the water while stirring continuously until the semolina transforms from crumbly to plump and fluffy. This step requires patience.
Once the water is incorporated, add sugar and continue stirring until it melts completely. You will notice the ghee starting to separate from the edges of the halwa.
(Expert tip: If saffron is not available, you can use food color as an alternative.)
Drizzle ½ tbsp of ghee over the halwa and mix it well.

Your delicious Suji Halwa is ready! Transfer it to a bowl and enjoy the delightful flavors and textures.

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Notes

Semolina Texture: Choose fine-grain semolina (suji/rava) for a smoother and creamier halwa. Coarser varieties can result in a grainier texture.

Roasting Semolina: Take care while roasting the semolina in ghee. Stir continuously to prevent burning and ensure even browning. The roasted semolina should turn a light golden color without getting overly brown.

Ghee Quality: Use good quality ghee to enhance the overall taste and aroma of the halwa. High-quality ghee adds richness and depth to the dish.

Aromatic Flavors: The addition of cardamom powder infuses a warm and inviting aroma. Be cautious not to overpower the halwa with too much cardamom.

Saffron Infusion: For an elegant touch, soak a pinch of saffron threads in warm milk and add it to the boiling water. This imparts a lovely golden color and subtle saffron flavor to the halwa.

Sugar Sweetness: Adjust the amount of sugar according to your preference for sweetness. Remember that the halwa's sweetness will slightly intensify as it cools down.

Nuts and Dry Fruits: Feel free to customize the nuts and dry fruits used in the recipe. Almonds, cashews, pistachios, and raisins are traditional choices, but you can add other nuts like walnuts or hazelnuts for variation.

Water Gradual Addition: Slowly add the hot water to the roasted semolina while stirring continuously to avoid lumps. Adding hot water helps in smooth incorporation and even cooking.

Consistency Adjustment: The halwa tends to thicken as it cools down. If you find it too thick, you can adjust the consistency by adding a little warm milk or water before serving.

Garnishing: Garnish the Suji Halwa generously with chopped nuts, as it adds both flavor and a visually appealing touch to the dessert.

Serving Temperature: Suji Halwa can be served warm or at room temperature. It's best enjoyed fresh and is also delicious when reheated.

Storage: Store any leftover Suji Halwa in an airtight container in the refrigerator. Reheat before serving, and you may need to add a little milk or water to adjust the consistency.

Remember, Suji Halwa is a forgiving recipe, and you can adjust the ingredients and flavors to suit your taste preferences.