Semolina is very commonly used in Indian cooking and here we make a sweet dessert called sheera often served during breakfast too. Made with semolina, sugar, milk, nuts and sometimes desiccated coconut too. Ghee and rose water give this that very authentic flavor so don’t skip those out. The gel food color is just for presentation so feel free to leave that out.

A bowl with suji halwa. — Suji Halwa – Semolina Sheera.

Are you tired of endless searches for that elusive, perfect Sheera – Suji Halwa recipe? Look no further, because we have the ultimate solution! Brace yourself for a culinary adventure as we unveil the recipe that guarantees a mouthwatering halwa every single time.

Why is this the best recipe?

What sets this Sheera – Suji Halwa recipe apart from all the others out there? Let’s dive into the reasons why this recipe truly stands in a league of its own.

First and foremost, it’s all about the flawless combination of simple ingredients and precise measurements. We’ve carefully crafted this recipe to strike the perfect balance between sweetness and texture, ensuring each bite is a harmonious blend of flavors. This meticulous attention to detail guarantees consistent results every single time you recreate this dessert in your own kitchen.
Additionally, we understand that convenience is key when it comes to cooking. That’s why we’ve designed this recipe to be user-friendly and straightforward, even for beginners. No complicated techniques or hard-to-find ingredients here. With our step-by-step instructions, you’ll easily be able to follow along and create a delectable Sheera – Suji Halwa that will impress even the most discerning of palates.
But what truly sets this recipe apart is the magical touch of love that goes into every step. We believe that cooking is not just about the end result but also about the joy it brings. As you prepare this Sheera – Suji Halwa, you’ll feel a sense of warmth and satisfaction knowing that you’re creating something special for yourself and your loved ones. And that love will undoubtedly be reflected in the final product, making it truly exceptional.

So, whether you’re a seasoned chef looking to add a new favorite to your repertoire or a beginner eager to conquer the world of desserts, this recipe is your ticket to culinary bliss.

The ingredients you’ll need

First and foremost, the star ingredient is semolina, also known as suji or rava. This coarse wheat flour lends the halwa a delightful texture and nutty flavor. Choose a high-quality semolina for the best results, ensuring it is fresh and free from impurities.
You’ll need a generous amount of ghee to enhance the sweetness and richness of the halwa. This clarified butter adds unrivaled lusciousness, making each bite a truly indulgent experience. Don’t be shy when measuring out the ghee—it’s one of the key elements that give this recipe its irresistible charm.

Next on the list is sugar. Opt for granulated white sugar, which dissolves easily and adds the perfect sweetness to balance the semolina’s natural flavors. Feel free to adjust the amount of sugar to suit your taste preferences.
For the aromatic and flavorful touch, you’ll require fragrant spices like cardamom, also known as elaichi. The warmth and earthiness of cardamom work beautifully with the other ingredients, infusing the halwa with a subtly exotic essence. You’ll want freshly ground cardamom seeds for the most vibrant flavor.
As any Indian dessert aficionado knows, nuts play a crucial role in adding both texture and a delightful crunch to the dish. Cashews and almonds are commonly used in Sheera – Suji Halwa, so gather a handful of these nuts and chop them into small pieces. The nuts will not only elevate the overall experience but also provide a visually appealing element to the dish.

Lastly, don’t forget the saffron, also known as kesar, imparts a lovely golden hue to the halwa. A few strands of saffron soaked in warm milk will release their vibrant color and delicate aroma, further elevating this magical dessert’s visual and sensory appeal.

Preparing the Sheera – Suji Halwa

Begin by placing a deep-bottomed pan or kadhai over medium heat and adding ghee to melt. Ghee, or clarified butter, plays a crucial role in lending a rich and decadent flavor to the halwa. Once the ghee has melted, add the semolina (suji) and stir continuously to ensure even browning. This step is essential for achieving the perfect texture and nutty flavor in your halwa.
As the semolina turns a light golden hue, the kitchen will be filled with a heavenly aroma that can make anyone’s mouth water. Take your time during this stage, as patiently browning the semolina will significantly enhance the overall taste and texture of the halwa.

Now, it’s time to add the chopped nuts and stir them into the mixture. Almonds, cashews, and raisins bring a delightful crunch and sweetness to the halwa, complementing the semolina perfectly. Give them a quick toss in the pan, allowing the flavors to meld together.
Next, slowly pour in the warm water while stirring continuously. Be cautious, as the water may sizzle and steam. The semolina will absorb the water, swelling and softening in the process. This step is where the magic happens, transforming the dry semolina into a luscious, moist halwa.
Now comes the time to add the sugar and cardamom powder. Sugar adds sweetness to the halwa, while cardamom powder infuses it with a fragrant and slightly citrusy flavor. Stir these ingredients in gently, ensuring they are evenly distributed throughout the halwa.

Lastly, don’t forget the saffron, also known as kesar, which imparts a lovely golden hue to the halwa. A few strands of saffron soaked in warm milk will release their vibrant color and delicate aroma, further elevating the visual and sensory appeal of this magical dessert.
With all the ingredients well incorporated, reduce the heat to low and cover the pan. Allow the halwa to simmer and cook for a few minutes, giving it time to develop its flavors and reach the desired consistency. Keep an eye on it, stirring occasionally to prevent sticking or burning.

Tips and tricks for perfect sheera – Suji Halwa

Now that you have successfully prepared the base of your Sheera – Suji Halwa, you are ready to move on to the next section, where we will share some helpful tips and tricks to ensure your halwa turns out perfectly every time. Get ready to take your halwa game to a whole new level!

First and foremost, when cooking Sheera – Suji Halwa, it’s essential to give it the time and attention it deserves. This recipe requires patience, as the flavors develop slowly over a gentle simmer. Resist the urge to rush the process by turning up the heat, as this can result in a gritty or uneven texture. Allow the halwa to cook on low heat, stirring occasionally to prevent sticking or burning.
One of the secrets to achieving a velvety smooth texture in your halwa is to roast the semolina adequately. Before adding the ghee and other ingredients, toast the semolina in a dry pan until it turns a light golden brown. This step enhances the flavor and removes any raw taste, resulting in a more delightful final product.
To enhance the taste and aroma of your Sheera – Suji Halwa, don’t shy away from incorporating whole spices like cardamom, cloves, or even saffron. These spices add a warm and fragrant touch to the halwa, elevating it to a whole new level of deliciousness. Consider gently crushing the cardamom pods to release their oils or soaking saffron strands in warm milk before adding them to the mixture.

When it comes to sweetness, it’s all about finding the perfect balance. While the recipe suggests a specific measurement for sugar, feel free to adjust it to suit your taste preferences. Taste the halwa as it simmers, and gradually add more sugar if desired. Remember, it’s easier to add sweetness than to reduce it, so take it slow and trust your palate.
Lastly, presentation is key to fully enjoying your Sheera – Suji Halwa. Take the time to plate it with care, garnishing it with a sprinkle of chopped nuts or a dusting of powdered sugar. The visual appeal of a well-presented dessert can enhance the entire dining experience, making it feel even more special.

Serving and Enjoying Your Sheera – Suji Halwa

When serving your Sheera – Suji Halwa, consider the temperature at which it is best enjoyed. While some people prefer it warm, others may enjoy it chilled. Temperature can significantly impact the flavors and textures of the dish, so make sure to serve it according to your personal preference or the preference of your guests.

In terms of portion sizes, it’s best to serve Sheera – Suji Halwa in small bowls or dessert plates. This allows for better control over the quantity consumed, especially if you are serving it as part of a larger meal. Remember, this dish is quite rich and indulgent, so a little goes a long way.
To enhance the overall experience, consider serving your Sheera – Suji Halwa with a side of vanilla ice cream or a dollop of freshly whipped cream. The creamy and cold elements will create a delightful contrast against the warm and fragrant halwa, elevating the flavors to new heights.
As you sit down to savor each spoonful of your Sheera – Suji Halwa, take the time to appreciate its aroma and the complexity of flavors. Close your eyes and allow yourself to fully immerse in the sweet and nutty notes, letting them transport you to a world of pure indulgence.

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A bowl of sheera. — Suji Halwa – Semolina Sheera.

Sooji Semolina Sweet

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Calories: 151kcal

Adjust Servings Here: 2 servings

Semolina is very commonly used in Indian cooking and here we make a sweet dessert called sheera often served during breakfast too. Made with semolina, sugar, milk, nuts and sometimes desiccated coconut too. Ghee and rose water give this that very authentic flavor so don't skip those out. The gel food color is just for presentation so feel free to leave that out.

Equipment /Tools

Suate pan
Spatula
Cutting Board
Kitchen Knife

Ingredients

2 tbsp (2 tbsp) Ghee Butter
170 grams (1 cups) Semolina
150 grams (¾ cups) Sugar
150 grams (1 cups) Cashew nuts powder
75 grams Raisins or dried fruits
250 ml (1.06 cups) Water or Milk
½ tsp Cardamom powder
¼ tsp Kesar soaked in 2 tbsp of warm milk

Instructions

Begin by placing a deep-bottomed pan or kadhai over medium heat and adding ghee to melt. Once the ghee has melted, add the semolina (suji) and stir continuously to ensure even browning.
2 tbsp Ghee, 170 grams Semolina
Now, it’s time to add the chopped nuts and stir them into the mixture. Give them a quick toss in the pan, allowing the flavors to meld together.
150 grams Cashew nuts, 75 grams Raisins
Slowly pour in the warm water while stirring continuously. Be cautious, as the water may sizzle and steam. The semolina will absorb the water, swelling and softening in the process.
250 ml Water or Milk

Now add the sugar and cardamom powder. Stir these ingredients gently, ensuring they are evenly distributed throughout the halwa. Then, add the saffron.
150 grams Sugar, ½ tsp Cardamom powder, ¼ tsp Kesar
Reduce the heat to low and cover the pan. Allow the halwa to simmer and cook for a few minutes. Keep an eye on it, stirring occasionally to prevent sticking or burning.

Recipe Notes

- First and foremost, when cooking Sheera – Suji Halwa, it’s essential to give it the time and attention it deserves. This recipe requires patience, as the flavors develop slowly over a gentle simmer. Resist the urge to rush the process by turning up the heat, as this can result in a gritty or uneven texture. Allow the halwa to cook on low heat, stirring occasionally to prevent sticking or burning.
- One of the secrets to achieving a velvety smooth texture in your halwa is to roast the semolina adequately. Before adding the ghee and other ingredients, toast the semolina in a dry pan until it turns a light golden brown. This step enhances the flavor and removes any raw taste, resulting in a more delightful final product.
- To enhance the taste and aroma of your Sheera – Suji Halwa, don’t shy away from incorporating whole spices like cardamom, cloves, or even saffron. These spices add a warm and fragrant touch to the halwa, elevating it to a whole new level of deliciousness. Consider gently crushing the cardamom pods to release their oils or soaking saffron strands in warm milk before adding them to the mixture.

When it comes to sweetness, it’s all about finding the perfect balance. While the recipe suggests a specific measurement for sugar, feel free to adjust it to suit your taste preferences. Taste the halwa as it simmers, and gradually add more sugar if desired. Remember, it’s easier to add sweetness than to reduce it, so take it slow and trust your palate.
Lastly, presentation is key to fully enjoying your Sheera – Suji Halwa. Take the time to plate it with care, garnishing it with a sprinkle of chopped nuts or a dusting of powdered sugar. The visual appeal of a well-presented dessert can enhance the entire dining experience, making it feel even more special.

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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