🍯 Suji Ka Halwa | Sheera Recipe

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Prep Time: 1 minute
 Cook Time: 14 minutes
 Total Time: 15 minutes

Suji ka Halwa (Sheera) is a classic North Indian semolina pudding made with roasted suji, ghee, sugar, and cardamom, garnished with nuts and raisins. A timeless festive sweet and perfect as prasad or comfort dessert.

🧂 Ingredients

  • ½ cup fine suji (rava / semolina / cream of wheat)

  • ⅓ cup sugar (about 5–6 tbsp, adjust to taste)

  • ⅓ cup ghee (about 6 tbsp)

  • ½ tsp cardamom powder (or 4–5 green cardamoms, powdered)

  • 10–12 cashews (whole or halved)

  • 2 tbsp golden raisins

  • 1 tsp chironji (charoli), optional

  • 1.25 cups water (or 1 cup for thicker halwa)

  • 1 pinch edible camphor (optional)

👩‍🍳 Instructions

1. Prep

  • Powder cardamom seeds and discard husks.

  • Heat ghee in a kadai on low flame.

  • In another pan, add sugar + water and bring to a boil (hot sugar syrup ready).

2. Roast suji

  • Add suji and cashews to hot ghee.

  • Roast on low heat, stirring continuously for 7–8 minutes, until:

    • Suji turns slightly darker

    • Cashews become golden

    • Ghee separates

    • Aroma of roasted semolina comes

  • Do not brown the suji.

3. Flavor

  • Add cardamom powder, raisins, chironji, and edible camphor (optional). Mix well.

4. Make halwa

  • Carefully add boiling sugar syrup to roasted suji (it will splutter).

  • Stir continuously as suji absorbs liquid and swells.

  • Cook till mixture thickens and leaves the sides of the pan.

🍽️ Serve

  • Serve hot, warm, or at room temperature.

  • Perfect as prasad, dessert, or sweet snack.

🧺 Storage

  • Refrigerate leftovers in an airtight container for 1–2 days.

  • Reheat gently with a splash of water or milk.

📝 Notes & Tips

  • Suji: Always use fine, fresh suji.

  • Sugar syrup: Must be bubbling hot when added to suji.

  • Ghee & sugar: Can be reduced for lighter halwa.

  • Sweetener:

    • Can replace sugar with jaggery (strain jaggery syrup before boiling).

  • Liquids: Milk can be used instead of water for richer halwa.

  • Flavorings: Add saffron, rose water, or kewra water if desired.

  • Scaling: Recipe can be halved, doubled, or tripled easily.

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