Suji Halwa (Sheera/Kesari)

Suji Halwa is associated with a lot of religious functions where it usually served as ‘prasad’ (offering to the Gods). Having said that, there is absolutely no rule against you having it at any other time as well. The beautiful texture of this dessert is absolutely stunning, along with the crunch of the dry fruits and nuts, makes this dessert a crowd pleaser. Bonus points since it’s so easy to make that it is also a no-brainer sure-hit dessert most of the times.

Prep time: 5 min
Cook time: 15 min
Serves: 4

Ingredients:

Suji/Sooji/Cream of Wheat/Semolina – 1/2 cup (125 gms)
Ghee/Clarified Butter – 3 tbsp
Broken Cashews- 1 tbsp, heaped
Raisins – 1 tbsp, heaped
Sliced Almonds – 1 tbsp, heaped
Sugar – 1/2 cup (100 gms)
Water – 1.25 cup (300 ml)
Saffron – pinch
Cardamom Powder – 1/4 tsp

Method:

1. Heat a pan on medium heat and pour in the Ghee.
2. Allow the Ghee to heat up and then add in the Cashews, Raisins and the Almonds.
3. Fry them for about 30 seconds till the Raisins plum up.
4. Add in the Suji and cook till it releases an aroma and has a wonderful light-golden color.
5. Meanwhile crush the saffron with a little bit of sugar in a mortar and pestle.
6. Continuously stir the Suji till done.
7. Add Sugar and mix in well.
8. Heat up the water in the microwave to speed up process and add to the Suji.
9. Lower the heat, add in the Saffron and keep stirring till it reaches the desired consistency.
10. Lastly, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.
11. Serve hot!

Tip: Substitute Ghee with Oil to make this recipe, vegan.

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How to make prasad for puja, recipe for halwa, healthy sooji ka halwa

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0 thoughts on “Suji Halwa (Sheera/Kesari)

  1. You ladies are awesome! I tried many many recipes from Indian cooking sites but I found only yours really work. Keep up the good work.

    I want to know where I can buy that deep non-stick skillet and the spatula you are using in the video. There are not available in the regular American stores – I mean exactly the same design pan you are using. I tried even in the local Indian stores here in Chicago but no luck. Appreciate if you would let me know where I can buy those two pieces of cookware. Thanks – Rom

  2. Hey,

    You guys are super amazing! For someone who had never ever entered the kitchen to cook something before marriage and now having to make food almost everyday, your recipes have been real life savers. They are not only simple to follow but are so goddamn tasty! I miss country and its food a little less thanks to your site. Also, the way you shoot the videos, the small vital tips, the easy language, the lucid explanation and pointers below easy recipe makes all the difference. I am hooked! πŸ™‚

    Thanks a ton,
    Piya

    1. Oh I forgot to mention that I tried your sheera recipe today and it was finger-licking good! Also, the palak paneer that I made yesterday was the best palak paneer dish that I have ever had in my life. Thank you once again!

  3. Hi Anuja & Hetal,
    I have tried making sheera so many times but have always messed it up some how but this was a great easy to follow recipe and everyone loved it at home!
    P.S: If I have to make a dish I always go through your website to find the recipe!
    Thanks,
    Poonam.

  4. Hi Hetal and Anuja,

    I tried out this recipe yesterday and it was really yummy. so easy too. I used more milk and then added some water. Milk made it a bit more rich, but that was okay. Thanks for the easy recipe.

  5. Dear Hetal and Anuja,

    Thank you for letting us know all different types of food…I have tried so many of your recipes and all taste yumm πŸ™‚
    However this time my halwa has become more dry…is there a way that I can rectify the same?

    Thanks

  6. Hi,

    You two have been quite the life savers for me!!! Your recipes keep coming to my rescue! I’ve tried quite a few sheera recipes before but they were all disasters.. I think I’m going to give it one last shot with your recipe…. hoping it’ll be a hit like all your other recipes!

  7. Dear Hetal and Anuja, I tried your rava kesari today. It was so delicious that I could not keep back anything for my husband. I tried with the roasted semolina and it came out perfect. I will try out more for my husband tomorrow. Thank you for such a wonderful recipe. God bless all.

  8. Hello ladies,
    Thanks for this receipe…As always yummy recipe..
    I have one question about the quantity..
    I need to make small aluminium tray for potluck..
    How many cups of rava would suffice for the small aluminium tray ? Please let me know
    Thanks in advance for your help !!

    1. Hi Bhavika,

      A small aluminum tray usually serves around 25 people so you would have to increase this recipe approximately 6 times. That would bring it to approx 3 cups of rawa/sooji.

  9. Hello Hetal,

    When I cooked sheers, I could see white rava grains which did not swell like normally they should. What do u think is my mistake.

    1. Hi Yogita,

      If you roasted the rava and followed all of the other steps, then the only thing I can think of is the quality of your rava. Maybe it has gone stale?

  10. Ladies,
    I made this recipe and it turned out great!
    I have a question about atta (whole wheat flour) halwa. Everytime I make it, it comes out pasty and not with a gritty texture—
    Do you have a recipe for Atta Halwa?
    Thanks.

    1. Hi Murti,
      Atta / Whole Wheat Flour is a finer grind, unlike semolina hence your halwa is pasty.
      We do not have a recipe but will put that on our list πŸ™‚

  11. Thank you for this recipe. I had this at a restaurant, but I didn’t know what it was. I was thinking, “this reminds me of cream of wheat”. Now I know why!

    1. Hi Amy,

      We’ve never had a problem with the halwa being hard. Maybe you can try to add a little extra water, ghee or milk next time.

  12. For suji halwa, how long do you roast before adding sugar?
    How long do you microwave the water?
    If I was to use milk instead of water, would it be the same amount?
    Thanks so much.
    I have learned alot watching your videos!

    1. Hi Koki,

      You roast the suji until you get a nice roasted fragrance and the color changes to light golden. You can heat the water (or milk, same amount) in the microwave for 1 to 1.5 minutes.

  13. I help at Indian Grocery Store and many American come alongwith some recipe to buy spices and I always tell them to go showmethecurry.com…You both explain in very easy way and in simple words easy to understand…Thnaks…Please keep it up…One thing to say, Anuja’s hand’s movements too much..NEVER MIND …She is wonderful lady ..of course both of you…God Bless you both…

  14. Finally, You started adding the punch line which I mentioned in your sweet reciepes πŸ˜€

    “Adding a pinch of sweetness ”

    I have this exact same recipe and halwa comes out soo good every time.

    I want to learn hari mirch ka achar which is prepared by filling some stuffing in the green chillies.

    thanks
    vineeta

  15. hope you guys win the finals good luck im giving all the votes i can per day! oh and Anuja you mind telling me were you got those aprons

  16. Hi Ladies,
    My hubby who is marathi, taught me how to make the sheera and i am getting better at it every time. i wanted to point out that one time i added sugar a litte before adding the milk/water and continued roasting it with sooji. that was a huge mistake cause the sugar crystallized and i ended up making sheera with a crunch! love you guys!

  17. hey ladies..

    tried tis recipe.. n it came out really really well..
    jst wanted to ask u’ll, if i use 1 cup rawa, how much water should i use?? should it b 2.5 cups rite n 2 cups rawa- 5 cups water?? jst don wanna go wrong anywhr.. πŸ™‚

    thanks..
    deepal..

  18. Hello hetal and anuja,

    I just made rawa sheera for satyanarayan puja and it turned out really well. I have been making the sheera before but this time with your measurements, I just knew I could not go wrong.

    Thanks a bunch.

  19. Hello hetal and anuja,

    You both are amazing and so are your recipes!!! All the recipes are just perfect. And you think of so many things to take care of when you show the recipe or write it down.

    Could you please post and show a recipe of mohanthal? I got a recipe online and used candy thermometer to make the sugar syrup but it did not turn out that well. I was worried sugar syrup might not turn out well and hence used candy thermometer but I guess I did not roast besan enough.

    Also, I would greatly appreciate if you would show a recipe of kansar.

    Thank you for everything.

  20. hi hetal n anuja.
    if a double the quantity of rawa, should i double the quantity of milk or water?? for eg. to 1 cup rawa shld i add 3 cups of water?? 2 cups rawa, 6 cups water??
    thanks..

  21. Thank you so much for the recipe of Sheera. My mom always made it on Satya Narayan Pooja but I am away from home and I had a craving for it and I made it in 15 minutes and it tasted awesome. Thanks Hetalben and Anujaben.

  22. hi hetal and anuja,

    thanks so much for the wonderful recepi. i tried this recepi today. it came out really well. everyone liked in my family. thanks for ur recepies and keep posting new recepies frequently.

    thanks
    vani.

  23. Thank you for this and many more lovely recipes! Everything I have tried turned out great to the delight of my loved ones as well as myself!

    I made kesari yesterday but it did not set enough although I followed all the measurements. Any ideas why that could be? I was thinking perhaps I took it off the heat too late/soon after adding the milk?(I used milk instead of water, love creamy desserts!) I refridgerated it for 2 hours in efforts to help it set but didn’t quite work. The taste was absolutely gorgeous shame it was wobbly and made abit of a mess when eating πŸ™

    1. Hi Maz,

      If you followed the measurements, then it is probably the amount of time you cooked the sooji. The more you cook it, the more liquid it absorbs. Using milk instead of water will not affect the consistency, it just makes is creamier.

  24. I just love the way you show the recipes …. I have goofed up in so many occasions, but your way always works out … great show … keep it up !!!

  25. Hi Brian,

    We’ve seen peach halwa made with milk powder but not sooji. You could try it out and invent your own version! You would probably drain and crush the peaches and add them in after the water so that they have time to cook through. Let us know if you decide to try it.

  26. Hi hetal n anuja

    i love suji halwa, ma recipe is little bit different then urs, i use whole milk instead of water, n it comes out so delicious n creemy jst try it

    thanks
    niky

  27. Do you all have any suggestions if I wanted to make a Peach Halwa? I have canned peaches… will this work? – thanks in advance.

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