44 Shares
Jump to recipe
Suji Halwa (semolina pudding)- Suji ka halwa or Sheera recipe is a rich Indian dessert made using ghee and semolina, sweetened using sugar.
One of the most famous Indian sweet delights/ desserts is the “Halwa”. Be it Aata halwa (kadha prasad), Suji halwa (Semolina halwa), Moong daal halwa (Split yellow lentils),gajar halwa ( Gajrela /carrot pudding),and many more, the list goes on.
The halwa options in India are innumerable.
Every region has its own special halwa, as per its special occasions or maybe no occasion,just the craving for this sweet delicacy.
What is Halwa?
Halwa is a winter dessert / pudding in Indian homes, as it is considered to keep the body warm and provides energy . Though for its delicious taste, it is as much a favourite of the families, in summers as well.But yes, every Indian naani or dadi is famous amongst the family ,for her one special variety of halwa, and the kids and the grandkids and the grand dads just love it!
Origin of ‘ Halwa ‘
According to various studies Halwa is said to be originated from ‘Persia’, however it has cultural references to Middle East, and South Asia as well. All the places have their own versions of halwa .
In the 7th century in Arabia, the word “halva” referred to a mixture of dates and milk. During 9th century, it took on a new meaning influenced by the Persian sweetmeat where it was made from wheat flour or semolina, cooked by frying or roasting. It was sweetened with a sweetening agent like sugar syrup, date syrup, grape syrup, or honey. Usually it was flavored with nuts or rosewater. The finished sweet treat could be cut into bars or shaped into creative forms . Halva became popular both in the east and the west, leading to various versions made with different ingredients, methods, and flavors.
It has found a lasting presence in India, where it even gave its name to a group of confectioners known as the ‘halvais’. Source ‘ The Oxford Companion to Food’ by Alan Davidson
Read out more about the origins of Halwa here.
Varieties and variations of halwa in India
Halwa can be made using a variety of bases- flours/vegetables/ fruits/nuts.
The base is thickened and sweetened, purely in ghee, using sugar or Jaggery along with water or milk.
It is then garnished using variety of rich ingredients like kesar (Saffron)/rose water/ gold or silver edible leaf (Vark)/ nuts/ resins etc.
And if all these things are making you think that this does look like some royal offering , then take note. it can also be cooked ,using just the ghee, flour, sugar and water, and it still tastes heavenly!
Suji halwa
Why I love Suji Halwa?
It is one delicious sweet alternative, which I never feel guilty to feed my family.
My kids are happy that they got something sweet to eat, and I’m happy that they are relishing something healthy. My husband loves Suji halwa too.
If i’m ever in a fix as to what dessert to cook, Suji ka halwa always comes to my rescue.
It is a family favourite, and it is a really simple healthy dessert that cooks in no time, and requires very few ingredients to cook.
Suji halwa variations
This Suji halwa recipe is a simple one, but still tastes delicious.You have to cook it to taste it.
I usually do not make the rich versions of halwa with lots of nuts , milk or saffron, because my family prefers the plain Suji halwa.
I make the Suji halwa versions using either sugar, or a mix of jaggery and sugar.
The Jaggery Suji halwa version (gud halwa), is another favourite at our home.
Amritsar, my hometown is famous for its lovely food, and gud / jaggery halwa is one of the specialities of Amritsar and one of the bests is the gud halwa from kanha sweets . That recipe will be uploaded separately.
This recipe is made using sugar.And yes, it needs to have a good amount of ghee (clarified butter).
Ratio of Suji, Sugar , ghee and water to make Suji halwa
The ratio that we normally use for making Suji halwa is Suji/semolina, sugar, water,ghee is 1:1:4:1/2. But you will need to alter it depending on the kind of Suji you have.
When I first cooked halwa here in UK, using the regular ratio, my halwa turned out to be a little too runny. Then I realised that there are three varieties of Suji available here- coarse, fine and very fine.
If you are using the coarse variety, use the above ratio 1 cup Suji/ 1 cup sugar/4 cups water and 1/2 cup ghee.
If you are using the finer variety of Suji, then reduce the water, so the ratio will be1 cup Suji/ 1 cup sugar/3 cups water and 1/2 cup ghee.
For further clarity, and easier reference, 1cup semolina would be app. 200gms , and 1 cup granulated sugar is app. 230gms. Half cup ghee is approximately 100gms of ghee. If you are using a cup to measure, make are you use the same cup to measure all ingredients.
Also if you need the perfect measurements, you can use the standard measuring cups and spoons for all ingredient.These are easily available at any superstore or you can order these at amazonhttps://www.amazon.co.uk/Measuring-Spoons-Apicallife-Stainless-Ingredients
Tips to cook the best Suji halwa as per your tastes and preferences
Depending on your choice, you can add nuts like soaked, peeled and chopped almonds (or even whole almonds taste good), chopped cashews, and raisins.
To make this more rich, you can add chopped pistachios and cardamom powder as well.
You can also fry all these nuts separately and garnish the halwa with nuts while serving.I sometimes do not add all the nuts, but just add melon seeds.They really blend in well with the taste of Suji halwa.
Some people make the sugar syrup, by boiling the sugar in water, and then adding the sugar syrup in the roasted Suji/ semolina, but I add the hot water before, and add sugar at the last stage.
I have tried using both the methods, but have realised, the latter option- adding sugar in the last tastes much yummier than adding sugar syrup.
These are just a few things that I have learnt from my experience making this halwa. Hope these tips help you guys.
Check out the Kaddu halwa/ Pumpkin Halwa recipe here.
More dessert recipes on the blog-
Vrat Kheer
Nutella and raspberry filo pastry rolls
Rose jam filo pastry rolls
Wholewheat malpua recipe
Almond coconut bites
If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
Lets now check out the recipe for the Suji halwa below
Suji halwa/ Semolina pudding
Suji Halwa (semolina pudding)- A rich Indian dessert made using ghee and semolina, sweetened using sugar.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine Indian, north indian, punjabi
Servings 4 people
Ingredients
- 1 cup Suji/ Semolina Coarse or fine whichever you prefer
- 1 cup Sugar granulated
- 3 cups hot water use 4 cups if you are using coarse semolina variety
- 1/2 cup ghee (clarified butter)
- 1 tbsp ghee (clarified butter) to add once the halwa is cooked
- 1/2 cup nuts (mix of blanched and peeled almonds, cashews and raisins)
- 1 tbsp melon seeds
Instructions
Take a thick bottomed pan, add ghee and semolina. Stir the mixture till sooji starts turning golden brown .Keep stirring and ensure the sooji doesn’t stick to the bottom or else it might start burning.
If using nuts, add all the nuts and melon seeds, and stir well.
Add water and stir. The mixture will start to thicken. Stir to ensure there are no lumps, and mixture has blended well.
Add sugar and mix well.
Turn off the heat, and add 1 tbsp of ghee and mix.
Serve it warm with your evening tea.
Notes
1.The ratio that we normally use for making Suji halwa is Suji/semolina, sugar, water,ghee is 1:1:4:1/2. But you will need to alter it depending on the kind of Suji you have. When I first cooked halwa here in UK, using the regular ratio, my halwa turned out to be a little too runny. Then I realised that here we get two varieties of Suji- coarse and very fine. So if you are using the coarse variety, use the above ratio 1 cup Suji/ 1 cup sugar/4 cups water and 1/2 cup ghee. But if you are using the finer variety of Suji, then reduce the water, so the ratio will be1 cup Suji/ 1 cup sugar/3 cups water and 1/2 cup ghee.
2. For detailed reference 1cup semolina would be app. 200gms , and 1 cup granulated sugar is app. 230gms. Half cup ghee is approximately 100gms of ghee. If you are using a cup to measure, make are you use the same cup to measure all ingredients.
2.Depending on your choice, you can add nuts like soaked, peeled and chopped almonds (or even whole almonds taste good), chopped cashews, and raisins.
3.You can add chopped pistachios and cardamom powder as well.
4.Sometimes i do not add all the nuts, but only add melon seeds.They really blend in well with the taste of Suji halwa, and is a healthy option.
4. If making this for some special occasion, you can make this more royal by frying all the chopped nuts in a tbsp of ghee separately, and then adding them later at the time of garnishing and serving the halwa.
Keyword halva, halwa, pudding
Join the “From bowl to soul” mailing list to hear more from us. Sign up here ?
Recent on the blog
Roasted garlic butter
Butter chicken recipe | Murgh Makhani (authentic indian curry recipe)
Clear Vegetables and Beans soup
Just the right holiday gift ideas for the season- A holiday gift guide for your loved ones.
Hari mirch murgh / Green chilli chicken recipe – A simple delicious party pleaser
Pin this post for later– click on any of the pictures to pin this for future.
