Sheera / sooji halwa (semolina pudding) step-by-step recipe with photos.
About this recipe
Sheera or sooji halwa is easy to make a sweet dish that is ready in minutes. This dish is made with just three main ingredients – semolina, jaggery (or sugar), and ghee.
In Karnataka, it is served alongside uppittu or upma and this unbeatable breakfast combo of mildly sweet – mildly spicy versions of semolina is called chow-chow- bath. It is also prepared as an offering during pujas and festivals and is the main Prasada during Satyanarayan puja.
Semolina: Use the fine variety of semolina (suji/rava).
Jaggery: I prefer to make sheera with jaggery; however, you can replace it with sugar.
Ghee: Like most Indian sweet dishes, ghee is used here.
Cashew and raisins: Cashew and raisins are fried in ghee and used.
Cardamom and saffron: They make the sheera very flavourful.
Tips for making perfect sooji halwa
Some recipes call for making this dish with milk, but I really prefer using just water to make it. The proportion of water is really important for this dish. Add 3 cups of water for one cup of sooji.
It is important to add hot water to the sheera and not cold water. Don't miss this step as cold water may make it very lumpy.
Roast the semolina well until it is aromatic. If you cut down on roasting it, the final dish will have a raw taste.
Stir continuously after adding water. This is really important to avoid making the sheera lumpy.
You can use the dry fruits of your choice.
Sheera can be stored in the refrigerator for up to 4-5 days. Place it in an air-tight container and store. The best way to reheat the sheera is in a pan keeping it covered. Sprinkle a few drops of water and simmer on low flame. Keep stirring occasionally taking care it does not burn.
It can also be stored in the freezer. Place the sheera in a freezer-safe container and store it for up to three months. Thaw it overnight in the refrigerator and reheat it as above.
This sweet dish is:
- made with just three main ingredients
- easy to make and suitable for beginners
- ready in less than 15 minutes
- perfect for festivals and celebrations
Sheera, sooji halwa, suji ka halwa, rava kesari - no matter what we call it, this traditional sweet dish is so delicious, it will leave you wanting more every time. Try this dish and I am sure you will love it!
Step by step instructions
1. Fry cashew and raisins in ghee
2. Heat the remaining ghee and add semolina (suji)
3. Keep roasted the semolina on low flame
4. Meanwhile, boil water with a few saffron strands and set aside
5. Keep roasting semolina until is it aromatic and golden
6. Add hot water to the semolina
7. Keep stirring to make sure there are no lumps
8. Cook until all the water is absorbed
9. Add jaggery and mix well
10. Add cardamom powder, cashew, and raisin
11. Halwa ready to be served
Sheera / Sooji Halwa
- 1 cup semolina (sooji/rava)
- ½ cup jaggery (you may replace this with ¾ cup sugar)
- ½ cup ghee
- ½ teaspoon cardamom powder
- 2-3 tablespoon cashew
- 2-3 tablespoon raisins
- A few strands saffron
- 3 cups water (hot)
- Heat a thick bottom pan and add 1 tablespoon ghee. Fry cashew and raisins until golden and set aside
- In the same pan, add the remaining ghee. Add semolina and fry on low flame until it is aromatic and golden (approximately 9-10 minutes)
- Meanwhile, add saffron to water and bring it to boil. Turn off the flame once it boils
- Once the semolina is roasted well, add hot water and keep stirring so that no lumps are formed. Cook until all the water is absorbed, approximately 2-3 minutes
- Add jaggery or sugar and mix well. Cook for a minute or two until all the excess moisture dries up and the sheera comes together
- Add cardamom powder, cashew, and raisin and mix well
- Serve warm
Click here to watch sooji halwa web story.