Quick and easy Sooji Halwa is a traditional Indian slow cooked sweet semolina pudding that comes together in 20 minutes and is prepared with just six essential ingredients! Sooji Halwa – Ashtami Prasad
Growing up, I always loved my mom’s Sooji ka halwa, especially the addition of green cardamom and dry nuts.
My sister and I still consider her sooji ka halwa as the world’s best halwa.
So, when I decided to create this dish for my blog, I knew the exact combination my mom used for this halwa. Sooji ka halwa
She had a simple ratio, and that’s what I am going to share with you.
It’s 1:1:1:3 – sooji (1 cup), sugar (1 cup), ghee (1 cup) water+ milk (3 cups). Sooji ka halwa
What is Sooji ka Halwa
In this term Sooji ka Halwa, sooji translates to semolina, and halwa means a sweet or pudding.
Combined, Sooji ka halwa means a Semolina pudding made with milk and dry nuts. Sooji ka halwa
Other names for Sooji Halwa
Sooji Halwa goes by many names like Suji ka sheera, Suji ka halwa, Rawa Halwa, Rawa Sheera, and semolina halwa.
Why is this recipe called Sooji Halwa – Ashtami Prasad
The fasting period of Durga Navratri is coming to an end so, today, I’m making this recipe to celebrate Ashtami – eighth day of Navratri.
Durga Ashtami is the most auspicious day of the year, and people celebrate it with great zeal and enthusiasm. Sooji ka halwa
People welcome young girls in their house and offer them sooji halwa, Sookhe kale chana (black chickpeas), and pooris as prasad (religious offering).
How to make Sooji Halwa- Ashtami recipe
This suji ka sheera is a pretty straightforward recipe. Follow a step by step guide below to a fail-proof sooji halwa – Ashtami prasad recipe.
1. Pour water in a pan.
2. Add milk. Sooji ka halwa
3. Add sugar.
4. Bring it to a boil. Keep stirring until sugar is fully dissolved in water. Set aside.
5. In a heavy -bottomed pan dry roast sooji on a low flame for a couple of minutes.
6. Add ghee. Make sure the flame is on medium-low.
7. Mix to combine. Sooji ka halwa
8. Cook sooji until it is light brown, stirring continuously.
9. Do not leave sooji unattended as it may burn. Cook until sooji turns slightly dark in color.
10. Reduce the flame to the LOWEST SETTING and CAREFULLY pour in the boiled milk-water-sugar mixture.
11. Add cardamom powder. It will become all liquidy. Increase the flame and stir continuously. Make sure nothing sticks to the bottom.
12. Soon sooji halwa will start to come together, and the mixture will begin to bubble and splash. Use a long ladle/spoon to stir. Maintain the heat at medium-low and keep stirring.
Keep stirring the halwa until it starts to thicken. Remove from flame once sooji halwa is of dropping consistency.
Garnish with nuts and serve hot. Sooji ka halwa
Now for some Faq’s related to Sooji Halwa recipe
» Why add Milk to Sooji Halwa – Ashtami Prasad ?
Milk gives a softness of texture to sooji halwa. Much of the smooth, melt-in-the-mouth texture comes from milk.
» What can you add for a extra creamy texture?
Feel free to add cream or half-and-half as a substitute.
» When should you take the Sooji halwa off the heat?
As soon as the suji halwa starts to thicken, take it off the flame. At this point halwa will be of dropping consistency and still gooey.
Don’t worry; within minutes, Sooji Halwa will become firm and grainy in texture.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Sooji Halwa – Ashtami Prasad
- Combine sugar, milk, and water in a pan. Bring it to a boil. Keep stirring until sugar is fully dissolved in water. Set it aside.
- In a heavy- bottomed pan dry roast sooji on a low flame for a couple of minutes. Add ghee. Make sure the flame is on medium-low. Cook sooji until it is light brown, stirring continuously.
- Do not leave sooji unattended as it may burn. Stir in cardamom powder. Reduce the flame to the LOWEST SETTING and CAREFULLY pour in the boiled milk-water-sugar mixture. It will become all liquidy. Increase the flame and stir continuously. Make sure nothing sticks to the bottom.
- Soon halwa will start to come together, and the mixture will begin to bubble and splash. Use a long ladle/spoon to stir. Maintain the heat at medium-low and keep stirring.
- Remove from flame once halwa is of dropping consistency. As the halwa cools, it will become grainy in texture.
- Sooji Halwa after 10 minutes. Garnish with slivered almonds, cashews, and raisins and enjoy!!