Rava | Sooji Halwa | Indian Semolina Pudding

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Sooji or Rava Halwa or Sheera, is a traditional Indian dessert made using ghee, rava (Semolina), and Sugar. A must during festivals or special occasions or pooja.

This is one of the most common halwa and is simply made in every Indian house. It mainly uses 4 basic ingredients and you are done. Rava, Ghee, Sugar, and water(or Milk). Rest all are optional. 

As a child, I used to love this halwa made by my mom. She just makes this simple halwa a lip-smacking and an irresistible dessert. It was a must in our Navratra’s ashtami puja which is twice a year and I used to simply enjoy this halwa with puri and chana. 

I now make this halwa many times as my family loves it, especially my son. It is also a good idea to use it as a cake. I make this halwa as an easy replacement for cakes, when I am not making a cake and when it’s someone’s birthday. It is like an Indian cake.

I remember when I was a child, we used to have this halwa at least once a month on Sundays and we used to flatten it first in the plate, then sing a birthday song and cut it pretending it was our birthday. Childhood memories 🙂 . Anyways coming to the recipe.

Few key points in making Rava Halwa or Sooji Halwa

Roasting the Rava/Sooji/Semolina

The key to this halwa is to raost the rava nicely in ghee. The amount of ghee should be proper. I add everything in equal quantities. If you do not roast the rava properly it would be raw. Also, some like it dark in color and light. We prefer in between and I roast it on a slow stove to achieve that colour. It should take around 10-15 minutes.

Adding Milk or Water to Rava Halwa.

I do add milk instead of water. One can even add a mix of water or milk or only water. Milk gives it a more creamy and rich texture. My mom just uses water and no milk.

At times I soak a pinch of saffron in milk and use it. Saffron is completely optional but I like to add it for fragrance, flavor, and color.

When adding milk or water to the roasted rava be careful as it will bubble up and might splatter. So add it on a slow stove. Also after adding the liquid, stir continuously to avoid lumps. 

Adding Sugar

Sugar is added lastly and again the mixture is mixed continuously to avoid lumps and for everything to mix properly. Once you add sugar the mixture will be watery again but will thicken quite fast. So do not leave the pan without finishing it. 

As the halwa will thicken a bit once cold, switch off, a little before you wish the consistency of your halwa is achieved. 

Lastly, add nuts and cardamom powder. Nuts of choice can be added. Almonds, cashews, raisins. I do not add raisins as we do not like it in our desserts, but add almonds, cashews or pistachio.  

Some old pics below. Kept this as memories, and when I use to take this from my normal simple phone.

 

 

 

 

 

 

 

 

 

 

Rava | Sooji Halwa (Indian Semolina Pudding)

Rava or Sooji Halwa or Sheera, is a traditional Indian dessert made using ghee, rava (Semolina), and Sugar. A must during festivals or special occasions or pooja.

5 from 2 votes

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Course: Dessert, Sweets

Cuisine: Indian, North Indian

Keyword: Festival Special Recipes

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 Servings

Calories: 318kcal

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Heavy Bottom Pan/Wok
• Cooking Spoon
• Knife
• Bowls

Ingredients

• 1/2 Cup Rava/Semolina Semolina
• 1/2 Cup Sugar
• 1/2 Cup Milk
• 1/4 – 1/2 Cup Ghee (Clarified Butter) Clarified Butter (I used a bit more, one can use only 1/4 if desired)
• 1/2 Teaspoon Cardamom Elaichi Powder (Optional)
• 2-3 tablespoon Almonds finely chopped, Nuts as per choice for additions as well as Garnishing (Optional)
• Saffron Few Strands, Optional

Instructions

• Roast the Rava(Semolina) in ghee on slow to medium heat.
  1/2 Cup Rava/Semolina, 1/4 – 1/2 Cup Ghee (Clarified Butter)
• While the rava is roasting, heat the milk or water. (Lukewarm is fine).
  1/2 Cup Milk
• If using saffron, add 2-3 tablespoons of milk and then mix it completely.
  Saffron, 1/2 Cup Milk
• The rava is roasted when it starts changing color, or once it starts leaving ghee on the sides, or when you have a beautiful aroma.
• Once the Rava is done, add the warm milk mixture stirring continuously.
• Be careful as the mixture is hot and is bound to splatter. Do this on minimum heat.
• Stir continuously until it starts to thicken.
• Add the sugar and cook, stirring continuously. It will be watery again.
  1/2 Cup Sugar
• Stir continuously until you achieve the desired consistency. Keep in mind that it will thicken later, so switch off a little before.
• Once all the sugar is mixed, switch off the flame and add cardamom powder and chopped nuts.
  1/2 Teaspoon Cardamom, 2-3 tablespoon Almonds
• Give it a quick mix and let it rest for 5-10 minutes.
• Garnish with nuts and serve hot.

Notes

• Standard US-size cups and spoons are used. 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
• More or less ghee might be needed depending on the Semolina.

 

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Nutrition Facts

Rava | Sooji Halwa (Indian Semolina Pudding)

Amount Per Serving

Calories 318 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 32mg11%

Sodium 12mg1%

Potassium 125mg4%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 27g30%

Protein 5g10%

Vitamin A 49IU1%

Vitamin C 0.1mg0%

Calcium 56mg6%

Iron 1mg6%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

The recipe was first posted on my blog on 18-June-2018. Today, 8-Mar-2024 I am updating the content and pics. Recipe remains the same.

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