Eating is a Necessity but Cooking is an Art



Suji (RAVA) is a semolina-based dish that originated in India. Several variants of this dish are available by other names in various parts of India. For instance, in Maharashtra, it is called Sheera which is the sweet version and in North India, it is called Sooji (semolina) halwa. It is also served in Europe and United States as Semolina pudding. Suji is a cuisine of India and saffron (kesar) flavored variation of this is called Kesari Sheera. Suji halwa is served as a breakfast or a dessert item. The normal variety of Suji halwa is simple and prepared with just semolina, sugar, ghee, and milk.

As it is easy to prepare, it is often favored in festivals, served especially with pooris in other parts of India. It is good to have hot Sheera before going to bed when you are suffering from a fever & cold, I also often use to have suji halwa in my childhood when I fell sick.

From early times Semolina made cuisines are popular not only in India but in other counties. In medieval Arab cuisine, semolina was cooked with water; honey; camphor; saffron and sesame oil. In the 14th century Spain, semolina was cooked with almond milk; oil and optionally saffron for coloring. In England Circa 1845, baked semolina puddings were recommended by renowned cooks such as Eliza Acton.

Suji Ka Halwa

December 14, 2018
: 3
: 2 min
: 15 min
: 20 min
: Quick and Simple

Suji halwa is delicious Indian desert, if you don't have enough time to prepare any desert then you can go for this recipe it is easy and simple, I remember in my childhood when certain a guest came and we have nothing to serve in dessert so, my MOM use to cook “SUJI KA HALWA”.


  • 1 cup Sooji / Rava (semolina) (You can find the sooji in any Indian grocery store)
  • 1 cup Sugar
  • 4 tbsp Ghee
  • 10-12 piece Raisins (Kishmish)
  • 2 to 3 pinch Cardamom Powder (ellaichi )
  • Dry fruits as per like
  • 1 small cup Rosewater (optional)
  • Kesar (optional)
  • 2 to 3 piece Bay-leaves
  • Step 1 First, we need to take a pan and heat the pan on a medium flame.
  • Step 2 When the pan is hot add ghee to it, take the dry coconut and raisins and fry them in the ghee.
  • Step 3 Add suji in the same pan and fry till it gets golden brown.
  • Step 4 Now take another pan to add sugar, water, add bay-leaves, bring it into a deep boil and scoop out the leaf now, add cardamom powder, Kesar, and again bring it into a deep boil.
  • Step 5 Finally, add this hot boil water into fried sooji, add slowly the boiling water stir properly otherwise lumps will be formed.
  • Step 6 Stir the sooji till all the water evaporates and remove from flame.
  • Step 7 Add some more butter to it if its look to dry.
  • Step 8 Garnish it with dry fruits.
  • Step 9 For breakfast serve with paratha, aloo puri, dosti-rotti.

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