Soft, smooth, sweet, and perfectly flavored Sooji Ka Halwa is a blissful treat for the sweet tooth! This sweet semolina pudding has an excellent melt-in-the-mouth texture with the subtle flavor of desi ghee to drool over. Gorge into the most luscious Sooji Halwa – Ashtami Prasad as this step-by-step recipe glides you through the easiest and quickest preparation.
Sooji Halwa is prepared on festivals as Prasad (religious offering) to be offered to deities and is later served to the devotees partaking in the puja ceremony.
During the fasting period of Navratris, Sooji Halwa is specially prepared as Prasad for Aashtami puja (eighth day of Navratri) and served along with poori and kale chane. This makes sooji halwa a dessert revered in every Indian household.
Sooji ka halwa is the first choice for those looking for an instant dessert. It can be served at a family get-together, festivals, or any special celebrations or events and can be made instantly.
In its simplest form, Sooji halwa can be prepared with just sooji, sugar, and ghee. But you can add cardamom and saffron or other flavoring ingredients as per your choice.
You can also top the sooji halwa with nuts and dry fruits to enhance its deliciousness and add a healthy crunch.
What is Sooji Halwa – Ashtami Prasad
Sooji Halwa or Suji Ka Sheera or Semolina Pudding is an authentic Indian dessert made with sooji (semolina), sugar, ghee, and nuts, with cardamom powder as the flavoring integrant.
Its amazingly enticing taste and the ease with which it is prepared makes it one of India’s most loved desserts.
You can make this delicious Rawa sheera in under 30 mins using the everyday ingredients readily available in your kitchen.
You will love its nutty flavor that comes from the ghee and the roasted semolina and its melt-in-the-mouth texture that leaves your taste buds lingering for another serving.
Reasons You’ll ♡ Sooji Halwa – Ashtami Prasad
Here are a few of the many reasons you will love this decadent, smooth, and superbly delicious Sooji ka halwa —
- Easy to prepare and cooks in no time.
- A make-ahead recipe and can be made in a huge batch too.
- Can be relished at any time of the day — at breakfast, as an after-meal dessert, or as a tea-time accompaniment.
- Loved by kids and adults alike.
Ingredient list for Sooji Halwa- Ashtami recipe
Sooji halwa, also known as Suji Sheera, Rava Kesri, is easily made with a handful of commonly available ingredients such as —
Sooji/ Semolina — This is the key ingredient that makes the luscious halwa. There are various types of sooji available in the market. You can use fine sooji for the smoothest halwa with a melt-in-the-mouth texture.
Sugar — Granulated sugar is the sweetening agent for our yummy halwa. You may also use jaggery in place of sugar.
Ghee/ Unsalted butter — Ghee is also the prime ingredient that elevates the taste of this dessert. Homemade ghee is the best choice for the most flavorsome halwa. However, you can also use unsalted butter to prepare this delicacy.
Milk — Used to bring creaminess and lusciousness to the recipe. It lends a soft texture to the halwa.
Water — Sooji needs water to soak up and become soft. The halwa gets fluffy and thickens with the presence of water.
Cardamom Powder — Lends a beautiful flavor to the dessert. If you like, you can also use saffron for flavoring.
Almonds, slivered — Added for garnishing that lends an attractive look to our delicious halwa, besides the delectable crunch.
How to make Sooji Halwa- Ashtami recipe
This suji ka sheera is a pretty straightforward recipe. The exact measurement of sooji halwa is —
It’s 1:1:1:3 – sooji (1 cup), sugar (1 cup), ghee (1 cup) water+ milk (3 cups). Follow a step-by-step guide below to a fail-proof sooji halwa – Ashtami prasad recipe.
Prepare sugared water — Heat water in a pan. Add sugar and bring it to a boil. Keep stirring until sugar is fully dissolved in water. Set aside.
Roast Sooji — In a heavy-bottomed pan dry roast sooji on a low flame for a couple of minutes. Add ghee and cook sooji until it is light brown.
Roast the sooji properly on a low flame so that it is lightly browned. If the sooji is not roasted well, it will taste raw, and the recipe will not taste as good as expected.
Protip — Do not leave the sooji unattended — While roasting the sooji, make sure not to leave it unattended as it may stick to the bottom of the pan and get burnt.
Assemble Sooji Halwa — Reduce the flame to the LOWEST SETTING and CAREFULLY pour in the boiled milk-water-sugar mixture. Increase the flame and stir continuously.
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
Recipe Tips & Variations
Add milk for softness —A perfect sooji ka halwa has a melt-in-the-mouth texture that comes from the addition of milk. Milk adds softness and creaminess to our halwa prasad.
For an extra creamy texture — Sooji halwa tastes best when it has extra creaminess. For the perfect smooth and melt-in-the-mouth texture, add more cream or half-and-half.
For the even roasting — When roasting sooji, keep stirring it continuously for an even roasting. As the sooji grains are very fine, they tend to stick to the base of the pan. Stirring continuously also prevents it from burning.
Add nuts and dry fruits of your choice — You can feel free to add finely chopped nuts and dry fruits like cashews, almonds, raisins, desiccated coconut, etc., to add health and a delightful crunch to the Sooji Halwa – Ashtami Prasad.
Adjust sugar to your liking — You can alter the quantity of sugar according to your taste or health conditions.
Adding milk is optional — You may entirely skip adding milk if you do not prefer it. Use water instead, and you will still have soft and grainy textured sooji halwa to relish. However, adding milk makes the recipe creamier and incredibly delectable.
Use a long handle ladle — When adding the milk-water-sugar mixture, the halwa begins to bubble and splash. Take care while handling the halwa at this point, as it may splash on the skin and cause a burn. Use a long-handle spoon for cooking the halwa as a precautionary measure.
Always use a thick bottomed pan for cooking halwa — Sooji needs to be roasted and cooked in a thick bottomed pan to avoid sticking to the bottom.
Can double or triple the recipe — This Sooji Halwa – Ashtami Prasad recipe is versatile, and you can double or triple it according to your requirement. Halwa is usually prepared in a large batch on festive occasions or events.
Taking halwa off the heat — As soon as the sooji ka halwa begins to thicken, take it off the flame. Although at this stage, it is still of the dropping consistency, in some time, it will start becoming firm and attain the perfect grainy texture.
Flavoring variations — I have flavored this Suji ka halwa with cardamoms, but you can also flavor it with saffron or rose water.
Let me know what you think!
Cooking Sooji Halwa is simple and just fun! If you are ready with your ingredients and the fervor to cook this luscious halwa, let us begin our venture.
Should you make this Sooji Halwa – Ashtami Prasad, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
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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.
- Garnish with slivered almonds, cashews, and raisins, and enjoy!!