Sooji Halwa – Ashtami Prasad

Quick and easy Sooji Halwa – Ashtami Prasad is a traditional Indian slow cooked sweet semolina pudding that comes together in 20 minutes and is prepared with just 6 basic ingredients!

Sooji Halwa - Ashtami PrasadIt is again that time of the year when fasting period is coming to an end and every people who observe Navratri are prepping up to celebrate ASHTAMI/NAVAMI – eighth/ninth day of Navratri. And on this day sooji halwa – ashtami prasad or suji ka sheera is commonly prepared in every household. 

Sooji halwa when paired with Kale chane and puri makes the traditional Ashtami prasad. People do Ashtami pujan and distribute prasad among young girls. Young girls from birth – 9 years of age are considered as Kanjak and therefore are ceremonially worshiped.

This puja also referred to as  KANJAK PUJAN (Kanya pujan – worshipping a girl child) marks the end of the fasting period. 
Sooji Halwa - Ashtami Prasad

How Kanjak Pujan is done!

People welcome young girls in their house. 

  • Wash their young feet,
  • Apply kumkum on their forehead and
  • Tie roli (a sacred thread) on their little hands.
  • Perform the young girls aarti, touch their feet and seek their blessings.
  • Then the girls are made to sit in a row and
  • Later they are served kala chana – Ashtami Prasad
  • When they are done eating and ready to leave people shower them gifts in form of money or toys. 

Durga Ashtami is the most auspicious day of the year and people celebrate it with great zeal and enthusiasm.

Sooji Halwa - Ashtami Prasad

Few tips – 

It’s a pretty straightforward recipe. Follow a step by step guide below to a fail proof sooji halwa – ashtami prasad recipe. Remember the simple ratio – it’s 1:1:1:3 – sooji (1), sugar (1), ghee (1) water+ milk (3)

  • Always cook halwa to a point till it turns light brown in color and then take it off the flame, add water and return it back to the stove to dry it out. REASON – even if it is on the low flame sooji keeps on cooking and turns darker and darker. Taking it off the flame slows down the process and adding water at this point avoids hot splashes. 
  • Adding milk brings the color of sooji back to light cream and makes the halwa soft and smooth.
  • The key to a soft halwa is to take it off the flame when its of a dropping consistency and still gooey. Don’t worry within 10 minutes it will become grainy in texture. 

HAPPY ASHTAMI TO ALL OF YOU!! Enjoy ashtami prasad with Kale chana and Puri.

If you happen to make these then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

Sooji Halwa - Ashtami Prasad
Votes: 11
Rating: 5
You:
Rate this recipe!
Print Recipe
Quick and easy Sooji Halwa - Ashtami Prasad is a traditional Indian slow cooked sweet semolina pudding that comes together in 20 minutes and is prepared with just 6 basic ingredients!
Servings Prep Time
4 PEOPLE 5 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
4 PEOPLE 5 MINUTES
Cook Time
20 MINUTES
Sooji Halwa - Ashtami Prasad
Votes: 11
Rating: 5
You:
Rate this recipe!
Print Recipe
Quick and easy Sooji Halwa - Ashtami Prasad is a traditional Indian slow cooked sweet semolina pudding that comes together in 20 minutes and is prepared with just 6 basic ingredients!
Servings Prep Time
4 PEOPLE 5 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
4 PEOPLE 5 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 1/2 cup Sooji (Semolina)
  • 1/2 cup Sugar
  • 6 - 8 tablespoon Unsalted butter or Ghee (1/4 cup - 1/2 cup)
  • 1/2 cup Milk
  • 1 cup Water
  • 1/4 teaspoon Cardamom Powder
  • 1 tablespoon Silvered almonds for garnish
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. Remember the simple ratio - it's 1:1:1:3 - sooji (1), sugar (1), ghee (1) water+ milk (3).
  2. Combine sugar, milk and water in a pan.
  3. Bring it to a boil. Keep stirring until sugar is fully dissolved in water. Set it aside.
  4. In a heavy bottomed pan dry roast sooji on a low flame for couple of minutes.
  5. Add ghee. Make sure the flame is on medium low.
  6. Cook sooji until it is light brown in color, stirring continuously.
  7. Do not leave sooji unattended as it may burn.
  8. Stir in cardamom powder and chopped nuts.
  9. Reduce the flame to the LOWEST SETTING and CAREFULLY pour in boiled milk-water-sugar mixture.
  10. It will become all liquidy. Increase the flame and stir continuously. Make sure nothing sticks to the bottom.
  11. Soon halwa will start to come together and the mixture will start to bubble and splash. Use a long ladle/spoon to stir. Maintain the heat at at medium low and keep stirring.
  12. Remove from flame once halwa is of a dropping consistency.
  13. As the halwa cools it will become grainy in texture.
  14. This is how the halwa will look after 10 minutes.
  15. Garnish with silvered almonds, cashews and raisins and enjoy!!
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31 Responses

  1. poonam mishra says:

    I used to b confused always bout the ratio of all the ingredients but after going through your recipe m no more confused. Thanks

  2. Bhagya says:

    Thank you so so so much for this wonderful recipe…. 😍😍😘
    My mom, dad, and my loved it…..
    Thank you so much…

  3. Bhagya says:

    Today I made it….. Thank you so so so much for this wonderful recipe… My mom loved it…. 😍😍😍😘

  4. sharan says:

    hi. can i mix sugee and atta

    • Ruchi says:

      I guess you mean mix sooji and sugar? After sooji is roasted, you can add sugar and mix it well. Later add water to make the halwa.
      But I would suggest, please dissolve sugar in water then pour to the roasted sooji to avoid lump formation.

  5. Tinki says:

    Hi Ruchi,First as i read the recipe was thinking will it work. And without doing practical first i just cooked it on Navmi day for prashad. Sorry iam replying little bit late but i have to write. Halwa was so tasty, everybody said o my god never eaten before. If all the soul were liking iam sure Mata also.
    Thanking you.

  6. Pria says:

    You explained it so well. Like someone who cares. Thanks for the recipe and all the input.

  7. Monika Panja says:

    Awesome recipe and appreciated by all ; thank you

  8. Kanika Maheshwari says:

    The evergreen chole puri and halwa is the amazing bhog of ashtami and they tastes really amazing. I was looking for some recepie that can make it more tasty and I think I should try yours. Thankyou.

  9. Latika says:

    Very well explained….

  10. Sam says:

    So there is no need to cover with a lid and let it cook?
    looks like a good recipe 🙂 I will try this soon!

  11. Prerna says:

    I am a naive when it comes to cooking but I really wanted to make poori channa n halwa combi for my daughter’s first navratri.
    It turned out to be very quick n delicious. Thank you Ruchi ! 🙂

  12. Bhamini Thukral says:

    I will use this recipe for ashtami tomorrow.All these years I had been making halwa without adding milk.Guess that is why after some time it would become very hard.Maybe this time I am able to make good halwa which everybody likes as much as they like the kala chana.Thanks Ruchi

  13. Rajee says:

    I am going to try this tomorrow morning for prayers. This is by far the best and detailed reciepe put there. Thanks for sharing!

  14. Nnair says:

    Thank you for a wonderful recipe. My halwa came out great!

  15. Anjana says:

    After few of your recipes turned out to be a great success for me, I trust you blindfoldly. In this trust I made this halwa which was a disaster every time I made it, it was a hit. Hubby liked it, every bit and he even asked for more. I am on cloud 9 Ruchi, all because of you. Thanks dear.

    • RK says:

      You are very welcome Anjana! Thanks you for sharing your experience with me, glad you liked my recipe 🙂

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