Sheera Sooji Halwa Recipe

I absolutely love this recipe because the warm, comforting aroma of roasted semolina and cardamom fills my kitchen, instantly making any dull day special. Plus, the crunchy bits of golden-fried nuts and the richness of ghee make this dessert feel luxurious yet nostalgic, like the perfect sweet hug from my grandma.

Sheera Sooji Halwa is a delightful Indian dessert that combines the nutty flavor of semolina with the richness of ghee. The fragrant depth that cardamom powder adds to the dish is something I truly love.

And the almonds and cashews provide such a delightful crunch! The sweetness is utterly balanced—from three-quarters to a full cup of sugar.

And there’s a perfect pinch of saffron for that golden hue.

Ingredients

Semolina (sooji or rava): Adds texture and body.

It is rich in carbohydrates.

Sweetness is provided by sugar, which itself is an offer of instant energy.

Clarified butter (ghee): Imparts a deep flavor and improves mouthfeel.

Water: Hydrates semolina; smooth consistency it ensures.

Powdered cardamom: A spice of such potent aroma that it calls to mind several synonyms of warmth and fragrance.

Nuts cashew: Provides a crunchy texture, is rich in protein.

Raisins/Almonds: Optional.

These can add nutrients and sweetness.

Strands of saffron: Not required, but provides color and a delicate flavor.

Ingredient Quantities

• 1 cup semolina (sooji or rava)
• 0.75 to 1 cup sugar
• 0.5 cup ghee (clarified butter)
• 2.5 to 3 cups water
• 0.5 teaspoon cardamom powder
• 10 to 12 cashew nuts
• 10 to 12 almonds or raisins (or both)
• A pinch of saffron strands (optional)

Instructions

1. Place a heavy-bottomed pan or kadai over medium heat and add 0.5 cup of ghee. When the ghee is melted, add cashew nuts and almonds (or raisins) and fry until they are golden. Remove from the pan and set aside for garnishing.

2. In the same ghee, add 1 cup semolina (sooji or rava) and roast on medium-low heat, stirring constantly, until it becomes aromatic and changes color slightly. This may take about 7-10 minutes.

3. Bring
2.5 to 3 cups of water to a boil in a different pan or vessel while you are roasting the semolina. If you are using saffron, you can add a few strands to the water.

4. After the semolina has been roasted to perfection, cut the heat back and gently introduce the boiling water to the roasted semolina, all the while stirring as if your life depended on it. Why the urgent necessity to keep things moving in this instance? Because if you don’t, you’ll end up with a lumpy, inedible mass instead of a smooth paste, something that could very well bring you despair.

5. Continue to stir and cook the blend until the semolina soaks up all the moisture and the blend has thickened.

6. To the cooked semolina mixture, add 0.75 to 1 cup of sugar and mix well. Cook for another 3-5 minutes or until the sugar dissolves completely.

7. After the sugar has dissolved, add 0.5 teaspoon of cardamom powder and stir well to mix.

8. Remove the pan from the heat and cover it with a lid, letting the sheera sit for several minutes so the flavors can meld.

9. Fried cashews and almonds (or raisins) that were set aside earlier are used to garnish.

10. Enjoy the Sheera Sooji Halwa, served hot or warm, and savor the rich, aromatic, and utterly delightful experience.

Equipment Needed

1. Heavy-bottomed pan or kadai
2. Stirring spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Small pan or vessel for boiling water
6. Ladle or pouring jug
7. Lid for the pan

FAQ

• Can I use unsalted butter instead of ghee?Certainly! It is possible to use unsalted butter, but ghee boosts the authentic taste of sooji halwa.
• How do I avoid lumps in the sheera?To avoid lumps, stir the semolina continuously while you are adding the water, and then cook it over low heat.
• Can I reduce the sugar quantity?Of course, you can adapt the amount of sugar in the recipe to suit your taste, beginning with 0.75 cups and adding more if you deem it necessary.
• Is it necessary to add saffron strands?Saffron is not a necessity; however, it adds a rich color and a subtle flavor to the halwa that elevates it from common dessert status to something truly special.
• What can I substitute for cardamom powder?A small amount of cinnamon or nutmeg can be used as an alternative to cardamom powder.
• Can I prepare this dish in advance?Certainly, sooji halwa can be prepared in advance and kept in an air-tight container for several days. To reheat it, add a little water or milk to get it back to its original texture.

Substitutions and Variations

To make semolina: Use whole wheat flour in place of semolina for a more nutritious flour.
When it comes to sugar, you can substitute jaggery for a more traditional flavor or use honey if you prefer a natural sweetener.
If you are making ghee and want it to be dairy-free, substitute coconut oil for ghee.
For water: Use milk if you want something that tastes richer.
When saffron threads are called for: Substitute turmeric for the color it provides, understanding that this will slightly shift the flavor.

Pro Tips

1. Roasting Technique When roasting the semolina, stir it continuously to ensure even roasting and avoid burning. Look for a slight color change and a nutty aroma as indicators that it’s ready.

2. Control the Water Addition When adding the boiling water to the roasted semolina, do it gradually while stirring continuously. This helps in achieving a smooth consistency and prevents lumps from forming.

3. Balancing Sugar Start with 0.75 cups of sugar and taste the sheera after it’s mixed in. If you prefer it sweeter, you can gradually add up to 1 cup, adjusting according to your taste preference.

4. Enhance with Saffron If using saffron, soak the strands in warm water or a little bit of milk before adding them. This helps release their color and aroma more effectively when mixed, enhancing the richness of the dish.

5. Perfect Ghee Balance Pay attention to how much ghee you use. The richness of the sheera can be tailored by slightly adjusting the amount of ghee depending on whether you prefer it more or less rich.