Sooji Ka Halwa is an Indian sweet dish which is usually prepared during festivals. It is healthy, easy to digest and a hit with the kids. The main ingredient of this dish is sooji, rawa or semolina. There are variations to the dish based on the region where it is being prepared. It is called "rava sheera" in western India and "rava kesari" in south India. This dish is made in most of the Indian homes and the method of preparation remains almost similar. Water can be substituted by milk, and cardamom can be used for flavoring, and saffron threads, i.e. kesar, can be added. We shall look at the recipe for the dish and some other variants.

Part 1: Things Needed to Make Sooji Ka Halwa

Sooji / rawa / semolina: 1 ½ cups

Ghee (clarified butter): ½ cup

Cashew nuts & raisins: ¾ cup

Whole milk: ½ cup

Sugar: ½ cup

Hot water: 3 cups

Cardamom: 5 pods (peeled and crushed)

Part 2: How to Make Sooji Ka Halwa

1

Heat the ghee in a thick bottomed pan.

2

Add the sooji and nuts to the ghee.

3

Keep mixing till the sooji changes colour slightly or till the ghee and sooji separates.

4

Add the raisins and cardamom powder to the Sooji.

5

Add the hot water to the sooji and stir well.

6

It will start absorbing the water and swell.

7

Add the sugar and mix well till the sugar dissolves.

8

You can serve it warm or after it has cooled.

Part3: Other Traditional Halwa Recipes

Besides the Sooji Ka Halwa, a variety of other halwas are prepared in India. Some of them include Gajar Ka Halwa, Doodhi Halwa, Asoka Halwa, Beetroot Halwa and Pumpkin Halwa. We will take a look at the recipes for some of them.

Beetroot Halwa

  • ŸIngredients

Ingredients

Amount

Beetroot, grated

4 cups

Sugar

150 grams

Milk

3 cups

Mixed dry fruits

¼ cup

  • ŸDirections

  1. Heat ghee in a thick bottomed pan.

  2. Add the beetroot and fry till it softens.

  3. Add the sugar and milk and keep stirring.

  4. Cook till the mixture becomes dry.

  5. Add the dry fruits and mix well.

Pumpkin Halwa

  • ŸIngredients

Ingredients

Amount

Diced pumpkin

1 kg

Sugar

150 grams

Ghee

4 tablespoons

Coconut, grated and roasted

2 tablespoons

Almond flakes, roasted

2 tablespoons

Water

150 ml

Cinnamon stick

1

Raisins

50 grams

  • ŸDirections

  1. Cook the pumpkin with water and cinnamon till it becomes soft.

  2. Drain and mash the pumpkin.

  3. Heat ghee in a thick bottomed pan.

  4. Add the pumpkin puree and keep stirring continuously.

  5. The puree will thicken and darken in 10 minutes.

  6. Add sugar and stir till the color changes to amber and looks glossy.

  7. Serve hot and garnish with almonds, raisins and coconut.

Gajar Ka Halwa

  • ŸIngredients

Ingredients

Amount

Carrots, grated

1 kg

Milk

1 ½ liters

Sugar

7 tablespoons

Ghee

7 tablespoons

Raisins

2 tablespoons

Almonds, shredded

1 tablespoon

Dates, chopped

2 tablespoons

Cardamom

8 pods, peeled and powdered 

  • ŸDirections

  1. Cook the grated carrot and milk in a large pan till it becomes dry.

  2. Heat ghee in a thick bottomed pan and add the carrot mixture.

  3. Cook on low flame, stir constantly.

  4. Add the sugar and mix well till the color changes to deep red.

  5. Add the raisins, almonds and dates before serving.

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