North Indian Sooji Halwa Recipe | Ashtami Navami Prasad | Festival Recipe
Sooji Halwa, a beloved North Indian dessert, is a soft and aromatic pudding made from semolina (sooji), enriched with ghee and flavored with cardamom and saffron. Topped with roasted cashews and sultana raisins, this halwa is a treat for the taste buds, especially during festive occasions like Ashtami and Navami. Its delightful sweetness and melt-in-the-mouth texture make it a perfect dessert for religious rituals and family gatherings. Whether you’re celebrating a special occasion or just in the mood for something indulgent, this Sooji Halwa will quickly become a favorite in your dessert repertoire.
Sooji Halwa Ingredients:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 cup |
| Ghee | 1/2 cup |
| Sugar | 3/4 cup |
| Milk | 1 cup |
| Water | 2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron Strands | 2 strands |
| Ghee | 1 tablespoon |
| Cashew Nuts (halved) | 10 |
| Sultana Raisins | 2 tablespoons |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Instructions for Making Sooji Halwa:
Step 1: Prepare the Liquid Mixture
- Begin by boiling water, milk, sugar, saffron strands, and cardamom powder in a saucepan. Stir occasionally until the sugar completely dissolves.
- Once the sugar is dissolved, lower the heat and keep the mixture on a simmer. Set the liquid mixture aside while you prepare the semolina.
Step 2: Roast the Semolina
- In a wide, heavy-bottomed pan, heat 1/2 cup of ghee over medium heat. Once the ghee has melted, add the sooji (semolina/rava) to the pan.
- Roast the semolina, stirring continuously, until it emits a rich roasted aroma and turns a light golden brown color. Be cautious not to let it brown too much, as it can turn bitter if overcooked.
Step 3: Combine the Liquid and Semolina
- Gradually begin to pour the hot liquid mixture (prepared earlier) into the roasted semolina, stirring constantly to avoid lumps. Since the mixture is hot, it will splutter a bit, so be sure to keep the heat on medium.
- Keep stirring the mixture as the semolina begins to thicken. Continue to cook the halwa until it starts to leave the sides of the pan and reaches a pudding-like consistency. The mixture should look glossy and smooth.
Step 4: Simmer the Halwa
- Once the halwa has thickened, cover the pan with a lid and let it simmer for another 2-3 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
- After simmering, the Sooji Halwa will be fully cooked. Turn off the heat and let it rest, covered, for a few minutes.
Step 5: Prepare the Topping
- In a small frying pan, heat 1 tablespoon of ghee on medium heat. Add the cashew nuts and sultana raisins to the pan and roast them until the cashew nuts turn golden brown.
- Remove from heat and add the roasted nuts and raisins to the prepared Sooji Halwa.
Step 6: Serve and Enjoy
- Gently stir the nuts and raisins into the halwa, then serve it hot. This Sooji Halwa is perfect when paired with Puri and Amritsari Chole with Kala Chana for a festive meal or simple Sunday lunch.
Serving Suggestions:
- Serve this rich, aromatic Sooji Halwa as a sweet dish during religious occasions like Ashtami or Navami.
- You can also enjoy it as a dessert after a traditional North Indian meal, paired with puris or chapatis.
- Garnish with additional nuts or a sprinkle of cardamom powder for added flavor and aroma.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 4g |
| Carbohydrates | 33g |
| Sugars | 15g |
| Fat | 14g |
| Fiber | 1g |
| Calcium | 60mg |
| Iron | 1mg |
Note: Nutritional values are approximate and may vary based on ingredient brands and specific measurements.
Tips & Variations:
- Vegan Option: For a vegan version, you can replace the ghee with coconut oil and use plant-based milk (like almond or coconut milk).
- Spices: You can also add a pinch of cinnamon or nutmeg for a different flavor profile.
- Sweetness: Adjust the sweetness of the halwa to your liking by increasing or reducing the sugar.
- Texture: For a creamier texture, you can increase the amount of milk or use full-fat milk.
- Saffron: If saffron is unavailable, you can substitute it with a few strands of turmeric for color, though the flavor will be different.
Conclusion:
This North Indian Sooji Halwa recipe is a rich and satisfying dessert that brings together the warmth of ghee, the fragrance of cardamom and saffron, and the crunch of nuts and raisins. It is simple to prepare, yet deeply indulgentโperfect for festivals, special occasions, or any time you’re craving a comforting sweet dish. Whether you are celebrating Ashtami, Navami, or simply enjoying a delicious dessert after a hearty meal, this Sooji Halwa is sure to be a hit with everyone.
